Dijon Cheese Pie
Indulge in the rich, savory elegance of this Dijon Cheese Pie—a delightful fusion of creamy Gruyère, tangy Dijon mustard, and nutty Parmesan encased in a buttery, flaky homemade crust. Perfect for brunches, lunches, or dinner parties, this recipe combines a velvety custard base of eggs, cream, and milk with aromatic thyme and a hint of spice from black pepper. The pie is baked to golden perfection, offering a tantalizing contrast between its crisp pastry and luxurious filling. With just 30 minutes of preparation and classic French-inspired flavors, this dish is sure to impress your guests and elevate any meal. Serve it warm or at room temperature alongside a crisp green salad for a sophisticated and satisfying treat!
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 200 grams All-purpose flour
- 1 teaspoons Salt
- 3 tablespoons Ice water
- 4 large Eggs
- 120 milliliters Heavy cream
- 120 milliliters Whole milk
- 2 tablespoons Dijon mustard
- 200 grams Gruyère cheese, shredded
- 50 grams Parmesan cheese, grated
- 0.5 teaspoons Ground black pepper
- 1 teaspoons Fresh thyme leaves
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed unsalted butter and use a pastry cutter or your fingertips to break the butter into the flour until it resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing it into the edges and trimming any excess. Prick the bottom of the crust with a fork, then line it with parchment paper and fill with pie weights or dried beans.
Blind bake the crust for 15 minutes. Remove the parchment paper and weights, then bake for an additional 5 minutes until lightly golden. Remove from the oven and set aside to cool slightly.
In a medium bowl, whisk together the eggs, heavy cream, whole milk, Dijon mustard, ground black pepper, and thyme leaves until smooth.
Sprinkle the shredded Gruyère cheese evenly over the bottom of the baked crust. Pour the egg mixture over the cheese, spreading it evenly.
Sprinkle the grated Parmesan cheese on top of the filling.
Bake the pie in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown.
Allow the Dijon Cheese Pie to cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.1 g | 317% | |
| Saturated Fat | 135.1 g | 676% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1393 mg | 464% | |
| Sodium | 5719 mg | 249% | |
| Total Carbohydrate | 161.4 g | 59% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 7.1 g | ||
| Protein | 127.9 g | 256% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 2801 mg | 215% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 859 mg | 18% | |
*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.
