Kashkaval and Cream Pie
A savory quiche-style pie in a homemade shortcrust, filled with a custard of eggs, cooking cream and yogurt, grated hard kashkaval cheese and fried bacon (or ham). Placed in the book's French section.
⏱️ Prep: 75 min🍳 Cook: 55 min
Ingredients
| 200 g | flour | |
| 80 g | butter | |
| 2 tsp | 10 ml | salt |
| 1 tsp | 5 ml | sugar |
| 60 ml | water | |
| 100 g | hard kashkaval cheese | |
| 4 | eggs | |
| 200 ml | cooking cream | |
| 100 g | yogurt | |
| — | sugar (for the filling) | |
| 150 g | bacon or ham |
Instructions
- Cut the meat into cubes and mix it with the flour to a breadcrumb-like texture. Gradually add the water, salt and sugar. Knead the whole dough well and leave it to rest in the refrigerator for 1 hour.
- Grate the kashkaval. Cut the bacon into small pieces and fry until golden, then leave to drain a little.
- Beat the eggs together with the cream and the yogurt, add the kashkaval, salt and bacon and carefully stir the mixture.
- Heat the oven to 200°C.
- Take the dough out of the refrigerator, roll it out and place it in the baking form. Prick it with a fork in several places. Cover the top with baking paper.
- Bake until half-done, about 10 minutes. Remove the paper and place a few cubes of butter on the bottom, then fill the form with the kashkaval mixture.
- Bake for approximately another 30–35 minutes until done.