Quiche au Roquefort

I made the pastry for my next mtaofc recipe on Wednesday afternoon and then let it sit in the fridge for the requisite overnight stay. Last night, I rolled out the dough and got it in the springform pan to do the partially cooked shell. The rolling out of the pastry was not hard at all and I dutifully wrapped the dough over the edges of the top of the pan, placed it in the over, set the timer for 7 minutes and went on my way. Thankfully, I went to look on its progress after about 3 minutes to find that the edges of the pastry had slid down into a huge mass onto the bottom of the pan. UGH!!! I yanked it out of the oven and the had to roll out what little remaining dough I had and then I REALLY REALLY rolled the dough over the top edges to avoid the same catastrophe. It came out looking close to how it should. Later, I mixed up the eggs, cream cheese, roquefort, butter, and cream into a smooth, silky filling. I baked it until it was golden brown and I have to say the taste was out of this world. This coming from a girl who really isn't into blue cheeses that much. Next is the bacon and cheese quiche.........at some point when our arteries have recovered from the richness of this quiche!!!