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1.
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Toast the walnuts in a dry pan for about 1 2 minutes on medium heat untille they smell toasted.
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Add to a bowl and leave to cool.
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When they are cooled, grind them down to fine crumbs in a food processor.
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Sieve the flour and the salt in a bowl and add the butter.
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Use your hands to rub the butter into the flour; it has to look like fine breadcrumbs.
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Add the walnut crumbs and stir well.
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Start adding the tablespoons of cold water and mix with a knife until you have a smooth dough.
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If necessary, use less or more water.
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Flour your countertop and lay the dough on it.
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Knead lightly and make a flat circle.
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Wrap in foil and place in the fridge for 30 minutes.
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2.
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Roll out your dough untill you have a circle of about 29 cm in diameter.
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Line your 23 cm buttered quiche tin with it.
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Use a fork and prick the bottom.
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Put in the fridge for 30 minutes.
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3.
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Line the pastry with baking paper and fill with dried beans or rice.
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Bake the pastry blind for 10 minutes in a preheated 190C oven.
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Remove the dried beans or rice and the paper and bake for another 5-6 minutes until the pastry is crisp and golden.
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Remove from the oven and leave to cool for 10 minutes.
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4.
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Make the filling.
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Add the roquefort, ricotta cheese, eggs, cream, walnut oil, salt and pepper to a food processor.
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Pulse untill everything is mixed but not too smooth.
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I like to leave some of the roquefort behind so I can flake some in at the end.
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5.
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Scoop the filling into the pastry and pop in the oven for 20 minutes untill the filling has risen.
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Remove from the oven and leave to cool for a few minutes.
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Serve with a green salad.
