16 March 2011

Savory Cheese Pie

Yes, cheese pie. Genius, right? It is very close to being a quiche, but instead of being mostly egg it is mostly cheese. I started from this recipe, but I made it better. It's also one of the easiest pies I've ever made!

What you need:
1 single-crust pie dough recipe
1 1/2 cups grated cheese
1 cup heavy cream
1 cup milk
4 eggs
1/2 tsp salt
1/2 tsp paprika
1/2 tsp nutmeg

I used 3 cheeses in my pie: Beecher's Flagship for the majority, then a gruyere-cheddar blend from Trader Joe's, and a little bit of strong blue cheese. Obviously the only limit here is your cheese imagination!

What you do:
Make your pie crust and put the dough in the fridge to chill for at least 30 minutes. In a bowl, whisk together the milk, cream, eggs, and seasonings. Roll out your dough and put it in a well-greased pie pan. Put your pile of grated cheese into the crust, then pour the cream and egg mixture over the top. Trim the crust edges and bake at 425 degrees for 45 minutes, or until the crust is golden and the cheesy top is nicely browned. It should poof up real nicely by the time it's done, almost like a souffle.

If you discover midway through crust production that your bottle of vodka has all leaked out into your freezer and you have to use whiskey instead, be sure to put some foil around the edges of your pie to keep the crust from browning too much. Whiskey has more sugars than vodka, so the crust will brown much more than it normally would.

This pie is delicious warm, cold, or at room temperature! And if you bring it to any gathering, you will be a champion.

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