Ceilidh Cheese Pie
Indulge in the comforting, rich flavors of Ceilidh Cheese Pie, a cheesy delight that’s perfect for any occasion. This savory dish features a flaky homemade pastry crust, blind-baked to golden perfection, and filled with a luscious mixture of sharp cheddar and Gruyère cheeses. A velvety custard made with heavy cream, whole milk, and a hint of Dijon mustard enhances the pie’s creamy texture, while a sprinkle of nutmeg adds an optional touch of warmth and complexity. With its golden, bubbly topping and rich, melt-in-your-mouth filling, this cheese pie pairs beautifully with a fresh salad or hearty soup for a satisfying meal. Easy to prepare yet irresistibly gourmet, Ceilidh Cheese Pie is the ultimate comfort food for family dinners, casual gatherings, or festive ceilidhs alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold and cubed)
- 3 tablespoons Cold water
- 200 grams Shredded sharp cheddar cheese
- 100 grams Shredded Gruyère cheese
- 150 milliliters Heavy cream
- 100 milliliters Whole milk
- 3 units Eggs (large)
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 pinch Nutmeg (optional, freshly grated)
Instructions
Preheat your oven to 200°C (400°F).
In a large mixing bowl, combine the all-purpose flour with a pinch of salt. Add the cold, cubed butter and use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Gradually add the cold water, one tablespoon at a time, mixing gently until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 20 minutes.
On a lightly floured surface, roll out the chilled dough to fit into a 9-inch pie dish. Press the dough gently into the dish, trim any excess, and prick the base with a fork. Place in the freezer for 10 minutes to prevent shrinking during baking.
Blind bake the crust: Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes until lightly golden. Remove from the oven and let cool slightly.
In a medium bowl, whisk together the eggs, heavy cream, whole milk, Dijon mustard, salt, ground black pepper, and a pinch of nutmeg if using.
Scatter the shredded cheddar and Gruyère cheeses evenly over the pre-baked crust. Slowly pour the egg mixture over the cheese, ensuring it is evenly distributed.
Bake the pie in the preheated oven for 25–30 minutes, or until the filling is set and golden on top.
Allow the Ceilidh Cheese Pie to cool for 5-10 minutes before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
3423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.7 g | 320% | |
| Saturated Fat | 152.4 g | 762% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1257 mg | 419% | |
| Sodium | 3614 mg | 157% | |
| Total Carbohydrate | 167.8 g | 61% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 7.1 g | ||
| Protein | 121.6 g | 243% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 2581 mg | 199% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 687 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
