A beloved classic, wonderfully delicious when combined with a fresh green salad.
8 SERVINGS
Ingredients:
Pie Crust
- 2 dl all-purpose flour
- 1 dl whole wheat flour
- 125 g butter
- 1 egg
Filling
- 3 eggs
- 2.5 dl heavy cream or milk or a 50/50 mix
- 240g grated Gruyère from Terroir Suisse
- 100g diced pancetta
- Optional: Dijon mustard and a few tomato slices
- Salt and pepper
- Start with the pie crust. Mix flour and butter. Add the egg and quickly mix into a dough.
- Press the dough into a pie dish, about 25 cm in diameter (for 8 servings). Let it rest in the refrigerator for 30 minutes. Preheat the oven to 200°C.
- Prick the bottom with a fork and pre-bake the crust in the middle of the oven for 10-15 minutes.
- Fry the pancetta until crispy in a pan.
- Whisk together eggs, cream, milk, and the freshly fried pancetta.
- Mix in the cheese along with salt and black pepper into the egg mixture.
- Pour the filling into the pie crust and bake in the middle of the oven for 30-40 minutes or until the filling has set and the pie has a nice color.
Serve hot or cold with a green salad and a tangy vinaigrette.