BOOKS AND SPOONS
Recipe for BLUE CHEESE PIE
A delicious savory pie that can be served at a brunch, at lunch with a side of salad or as an evening snack...
1 savory unbaked pie shell
150g / 5 oz of blue cheese
1 dl / 0,5 cup of shredded Mozzarella
80 g / 3 oz of crème fraîche
1 dl / 0,5 cup cream
generous amount freshly ground black pepper
1 cup of cherry tomatoes
Set the oven on 180 C / 350 F
Roll the pie shell into the pie form
Mix well together eggs, cream, and crème fraîche
Add the crumbled blue cheese
Add the mozzarella
Grind a generous amount of black pepper into the mix (do not add salt, the blue cheese is salty enough to take care of that)
Pour the mix on the prepared pie form
Cut the cherry tomatoes into halves lengthwise and assemble them on top of the pie
Set in the hot oven and bake for 25 to 35 minutes (depending on your oven) until done
Serve with quartered figs, running honey, and fresh thyme vine
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