Ingredients:
1 cup plain flour
1/2 cup walnuts, ground
60 grams butter, chopped
1 to 2 tablespoons iced water
150 grams blue cheese
1/2 cup cream
2 eggs, beaten
1 tablespoon parsley, chopped

Directions:
Sift flour into a large mixing bowl; add walnuts and butter. Using fingertips, rub butter into flour for 2 minutes or until mixture is fine and crumbly. Add almost all the water, mix to a firm dough, adding more water if necessary. Turn onto a lightly floured surface, press together until smooth. Brush a 20cm fluted flan tin with melted butter or oil. Roll out pastry large enough to cover base and sides of tin. Ease pastry into tin; trim. Refrigerate for 20 minutes.
Preheat oven to moderate a 180ºC (Gas mark 4). Cut out a sheet of greaseproof paper large enough to cover a pastry-lined tin. Spread a layer of dried beans or rice evenly over paper. Bake for 10 minutes, remove from oven and discard paper and beans. Return pastry to oven for a further 10 minutes or until lightly golden. Cool
Meanwhile, Place cheese in a mixing bowl and lightly mash. Add cream, eggs and parsley, whisk to combine. Pour into prepared pastry shell, bake for 30 minutes, until filling is puffed and lightly golden. The filling will settle as the quiche cools. Serve warm.