Italian · Brunch
Baked Cheese and Egg Pie
A savoury baked pie of eggs and cheese set over a buttery shortcrust base, layered with ricotta, mozzarella and Parmesan, lifted with parsley and a touch of nutmeg. Baked until puffed and golden, it is cut into wedges and served warm or at room temperature.
$4
20 minsPrep
32 minsCook
52 minsTotal
MediumLevel
Nutrition per serving
629Calories
30.8gProtein
42.8gFat
31.5gCarbs
1gSugar
1.4gFiber
892mgSodium
568mgChol
23.1gSat Fat
320mgPotassium
440mgCalcium
3.2mgIron
2.1mcgVitamin B12
4mgVitamin C
vegetarian
herb-salt
weekend-brunch
hidden-gems
vegetarian
Instructions
1
Prep
Rub cold butter into flour and a pinch of salt with your fingertips until it resembles coarse breadcrumbs. Stir in ice water and press into dough.
2
Chill
Shape dough into a disc, wrap and refrigerate for 15 minutes until firm.
3
Build
Roll dough into a circle, press into a greased 4-inch tart tin, and trim overhang. Prick the base with a fork.
4
Bake
Bake at 375°F (190°C) for 10 minutes until the edges are pale gold and set.
5
Whisk
Whisk eggs with ricotta, remaining salt, nutmeg and black pepper until smooth. Fold in mozzarella, parmesan and parsley.
6
Fill
Pour the filling into the blind-baked shell and spread level to the edges.
7
Bake
Bake at 375°F (190°C) for 22 minutes until puffed, golden on top and set in the centre.
8
Rest
Let the pie rest in the tin for 5 minutes so the filling firms up.
9
Plate
Slide the pie onto a plate, cut into wedges and serve warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs
- 3.6 oz100g ricotta
- 2 oz56g mozzarella
- 1 oz28g parmesan
- 5.2 oz150g all-purpose flour
- 2.8 oz80g butter
- 2 tbsp2 tbsp ice water
- 1/2 tsp1/2 tsp salt, divided
- 2 tbsp2 tbsp parsley
- 1/4 tsp1/4 tsp ground nutmeg
- 1/4 tsp1/4 tsp black pepper
- 2 tsp2 tsp olive oil
