When I found this recipe I thought for sure it would be on food.com already, but I couldn't find it. This a very simple side dish or breakfast from Switzerland. It seems to be similar to quiche, but with more milk/cream. Posted for ZWT 7.
- Line pie dish with pastry. Dredge cheese with flour. Distribute cheese evenly in pie dish. Beat eggs well; mix with milk. Season lightly and pour over cheese.
- Bake 15 minutes in hot oven (400 degrees), then reduce to 300-325 degrees and bake an additional 30 minutes or until knife inserted in center of pie comes out clean. Serve hot or warmed over.
Excellent dish! Made a great side for chicken. I added 1/4 teaspoon ground nutmeg to it, as I usually add that to my quiches, just for a little extra flavor. I used fat-free half and half, and a Marie Callendar pie crust. Looking forward to a piece cold for lunch tomorrow.
WOW, this pie is AWESOME!!!! It works out so well, is super quick and easy to make and tastes divine! I think this would be a big hit at any party and since its so easy to make I think Ill bring this to any potluck Im asked to bring something to from now on. lol
Seriously its really, really good! The filling is creamy and cheesy with a nice mild flavour. I think this recipe is very versatile, too. Im going to try one with a sauteed onion cheese filling next and maybe a broccoli or pea or sun-dried tomato version after that. YUM! Adding some nutmeg and other spices to the basic recipe would probably also be yummy, but the basic one is just great as is.
I used this recipe for the crust and it worked out nicely: Aunt Jennie's Pie Crust (With Oil). Also I chose the milk option and used low-fat milk. It was a big success and I didnt feel as guilty eating more than a slice. lol
THANK YOU SO MUCH for sharing this winner of a recipe with us, Chef Jean!
Made and reviewed for PRMR October 2011.
I made this for lunch today using a frozen premade pie crust and it was very delicious. Along with the salt and pepper I added a little onion powder. Doesn't really need anything added. I will make this again and again. Whoever said plain can't be fantastically delicious! Thanks so much for sharing your recipe. Laurel.