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Savory Cheese Pie Recipe
|Black pepper||1⁄2 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Pastry mix||1 Cup (16 tbs) (For A Double-Crust 9-Inch Pie)|
|Shredded sharp cheddar cheese||10 Ounce (2 1/2 Cups)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Finely chopped onion||1 1⁄2 Tablespoon|
|Tomatoes||2 Medium, peeled and sliced|
|Egg||1 , lightly beaten|
Serving size: Complete recipe
Calories 2311 Calories from Fat 1007
% Daily Value*
Total Fat 113 g174.2%
Saturated Fat 59.2 g295.9%
Trans Fat 0 g
Cholesterol 902.6 mg
Sodium 4133.2 mg172.2%
Total Carbohydrates 228 g75.9%
Dietary Fiber 9.3 g37.1%
Sugars 26.2 g
Protein 107 g214.3%
Vitamin A 132.8% Vitamin C 57.2%
Calcium 327.8% Iron 25.3%
*Based on a 2000 Calorie diet
Divide pastry into 2 equal portions.
Roll one portion out on a lightly floured board.
Fit pastry over bottom and sides of a 9-inch pie pan.
Distribute shredded cheese over pastry.
Beat the 2 eggs with milk, salt, and onion; pour over cheese.
Cover cheese with a layer of tomato slices.
Roll remaining pastry out on a lightly floured board and cover filling.
Seal, slash top, and crimp rim decoratively.
Reserve scraps, reroll, cut out 2 or 3 leaf shapes and place on center of pie.
Brush top with beaten egg.
Bake in a 425° oven for 10 minutes; reduce heat to 325° and cook for 30 minutes longer or until well browned.
Cool for 10 minutes before cutting.