Cheese Pie
Last night was night seven of snow day cooking – presumably the last at least for a while! Truly, even the pups who have been quite entertained by learning to bounce through the snow like Tigger are finally getting fussy.
Football on TV was the entertainment for the afternoon and evening and rather than gorge on chips and dips I decided to make a slightly more interesting snack. The refrigerator contained cheese and eggs – always a good start and some heavy cream bought for an occasion that did not happen (another snow cancellation). So, I made a cheese pie. Before anyone tells me – I know this is technically a quiche, but to me a quiche has more stuff in it, like caramelized onions and ham or maybe spinach and mushrooms, but this one just had cheese and it was really marvelous. In fact, it was a perfect snack for a lazy snowy afternoon. The recipe is simple.
It would be nice to say it started with a homemade pie crust, but it did not. I did take the time to prebake the crust with foil in the bottom for about 15 minutes. Those among us who have experienced a soggy pie crust will appreciate that simple step. Next, I grated a cup cheese – just about any type will do. Finally, I stirred together three eggs and a cup of cream. I might have used four eggs but was conserving for breakfast. The cheese was spread in the slightly cooled crust and the egg mixture went on top. It smelled heavenly and 40 minutes later it proved that it was indeed as good as it smelled.
This recipe was no trouble at all and still seemed kind of elegant compared to chips and dip. And it will make a nice cold lunch for today. I think you could serve it as an appetizer or with some dressed arugula as a salad course or, in our case, just nibble on a cold snowy afternoon. Any way you serve it you will be happy. Enjoy!
Cheese Pie
Ingredients
1 pie crust
1 cup grated cheese (gruyere, or Swiss are nice but anything you like will do)
3 eggs
1 cup cream
½ tsp salt
½ tsp pepper
Nutmeg (I grated mine but it’s fine from a jar – probably about 1/8 tsp)
Directions
Preheat oven to 400 degrees.
This step is optional, but you may prebake your pie crust for 10-15 minutes covered with foil with dried beans on top to keep it from puffing.
Turn down oven temperature to 375 degrees.
Sprinkle cheese on slightly cooled crust.
Mix eggs, cream, salt, pepper, and nutmeg until well blended and pour over cheese.
Bake 30-35 minutes until puffy and browned.
Try to wait 5 or 10 minutes before cutting!
Join me tomorrow on Channel 5’s Talk of the Town at 11:00 where I’ll prepare a delicious Tomato Bread Pudding.
*A Note about my new blog site – thedeerone.com. To get a whole list of almost every recipe I have posted go to the site Deer One Legacy. Then click on the RECIPES tab. You find lots of old favorites to try.
