Savory Cheese Pie
|
WHAT YOU NEED:
1 cups flour ¼ tsp salt ¼ pound butter 1 egg yolk 2 Tbsp water |
FILLING:
1 cup shredded aged sharp cheddar* 1 cup shredded Reggiano* 3 large eggs 2 1/2 cup cream dash pepper |
METHOD:
**CRUST:
Mix the flour and the salt. Cut the butter into small pieces and work them into the flour, using a pastry cutter or your fingers, until the mixture resembles a coarse meal. Mix egg yolk with water and then pour into flour mixture. Work together until it’s a cohesive ball. Wrap in wax paper and press into a flat disk. Chill in the refrigerator for at least 30 minutes.
FILLING:
Preheat oven to 375 F.
On a floured surface, roll out the pie crust and place it in the pie pan. Fold over any excess crust into the pan, leaving the crust flush with the edge of the pan, then press into the side.
Shred cheese and place in a large bowl. Add eggs and cream. Mix well.
Pour cheese mixture into pie pan.
Bake for 40 to 45 minutes or until the mixture has solidified.
Let rest for about 20 minutes before serving.
*Västerbottens cheese is traditionally what gives this dish its strong, nutty flavor, however, this cheese can however be hard to find in the US.
**This pie crust will not roll out as smoothly as a traditional crust.
You may have to patch it in places. But the flavor is worth it.
**CRUST:
Mix the flour and the salt. Cut the butter into small pieces and work them into the flour, using a pastry cutter or your fingers, until the mixture resembles a coarse meal. Mix egg yolk with water and then pour into flour mixture. Work together until it’s a cohesive ball. Wrap in wax paper and press into a flat disk. Chill in the refrigerator for at least 30 minutes.
FILLING:
Preheat oven to 375 F.
On a floured surface, roll out the pie crust and place it in the pie pan. Fold over any excess crust into the pan, leaving the crust flush with the edge of the pan, then press into the side.
Shred cheese and place in a large bowl. Add eggs and cream. Mix well.
Pour cheese mixture into pie pan.
Bake for 40 to 45 minutes or until the mixture has solidified.
Let rest for about 20 minutes before serving.
*Västerbottens cheese is traditionally what gives this dish its strong, nutty flavor, however, this cheese can however be hard to find in the US.
**This pie crust will not roll out as smoothly as a traditional crust.
You may have to patch it in places. But the flavor is worth it.