Savoury Cheddar Pie
Experience comfort food at its finest with this Savoury Cheddar Pie, a golden, flaky crust filled with a creamy, cheesy custard that's brimming with sharp cheddar, sautéed onions, and fresh thyme. Perfectly seasoned with a touch of paprika and black pepper, this pie strikes the ideal balance between rich and hearty flavors. With a blind-baked crust ensuring a crisp base and an irresistible melt-in-your-mouth filling, it's an elegant yet approachable dish that’s perfect for brunch, lunch, or dinner. Serve it warm with a crisp green salad for a satisfying meal, or pair it with your favorite soup for a cozy evening treat. Easy to make ahead and versatile for gatherings, this cheddar pie is comfort food reimagined.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 175 grams unsalted butter (cold, cubed)
- 60 ml cold water
- 1 teaspoon salt
- 200 grams shredded cheddar cheese
- 240 ml whole milk
- 120 ml heavy cream
- 3 pieces large eggs
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon paprika
- 2 teaspoons fresh thyme leaves
- 1 medium onion (finely chopped)
- 1 tablespoon olive oil
Instructions
In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to incorporate the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the cold water, 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 190°C (375°F). Lightly grease a 9-inch pie dish.
On a lightly floured surface, roll out the chilled dough to fit the pie dish. Transfer the dough to the dish, pressing it gently into the edges. Trim any excess dough. Prick the base with a fork to prevent puffing.
Line the pie crust with parchment paper and fill it with pie weights or dried beans. Blind bake for 12–15 minutes, then remove the weights and parchment, and bake for an additional 5 minutes. Let it cool slightly.
Heat the olive oil in a pan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Set aside to cool.
In a large bowl, whisk together the eggs, milk, cream, black pepper, paprika, and thyme.
Stir in the shredded cheddar cheese and cooked onions, ensuring the mixture is well combined.
Pour the filling into the pre-baked crust, spreading it evenly.
Bake in the preheated oven for 30–35 minutes, or until the filling is set and the top is golden brown.
Remove the pie from the oven and let it cool for 10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
3889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.8 g | 366% | |
| Saturated Fat | 168.3 g | 842% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 1304 mg | 435% | |
| Sodium | 4026 mg | 175% | |
| Total Carbohydrate | 224.0 g | 81% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 17.3 g | ||
| Protein | 104.8 g | 210% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 1927 mg | 148% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1075 mg | 23% | |
*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.
