Cheese Pie with Leeks and Pine Nuts

The base of the pie is a flaky pastry, topped with a delicious and juicy cheese filling made with leeks and pine nuts. The baked pie can be served as a standalone dish with a bowl of seasonal salad, or it works wonderfully as a side dish, snack, or warm or cold appetizer.

Details

  • Preparation Time: 80 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Filling

  • 100 g Butter, unsalted

  • 100 g Leek

  • 180 g Cheese, edamame

  • 250 g Cheese, cottage cheese

  • 2 piece Egg, fresh

  • 40 g Pine nuts

  • 100 ml Sweet cream

  • 100 ml Milk, whole milk

  • pieces Salt, table

Shortcrust pastry

  • 1000 g Flour, Wheat, bread flour

  • 350 g Butter, unsalted

  • 100 g Egg, egg yolk, fresh

  • 20 ml Water

Steps

  1. Add diced butter, egg yolks, and salted water to the sifted flour, and quickly knead all the ingredients into a dough. Shape it into a roll, cover it with a damp cloth, and let it rest in the refrigerator for about an hour.

  2. Roll out the dough on a floured surface to about 1 cm thickness. Place it in a well-greased baking dish and bake it in a preheated oven at medium heat until half-baked; about 20 minutes.

  3. While the dough is baking, prepare the filling by combining grated cheese, strained cottage cheese, egg yolks, leeks sautéed in butter, toasted pine nuts, and sweet cream. Season the filling to taste. Finally, gently fold in the stiffly beaten egg whites and milk.

  4. Spread the filling over the half-baked dough, and decoratively arrange the sautéed leek slices on top. Bake until fully cooked: at 180 °C for about 20 minutes.

Nutrition Information (Per 100g)

  • Calories: 377.26 kcal
  • Fat: 21.64 g
    • Saturated Fat: 12.17 g
  • Carbohydrates: 33.27 g
    • Sugars: 0.49 g
  • Protein: 9.56 g
  • Fiber: 1.11 g