I lived in London and went to Grammar school when I was a teenager. I LOVED it. The freedom that the Tube (underground) afforded me was so exciting. I was quite young but I got around literally everywhere I needed on the tube as it was easier for my parents than having to drop or pick me up! I still love London today for it’s easy transport system. I am very excited to be headed there in a month’s time to run classes. How times have changed!
But I digress, back when I was at school in London, there was such a thing as school dinners. Cheese pie was often on offer and it was my favourite. I am not sure this is quite the same, it may be better! But it does bring back fond memories. Loved those dinner ladies...huge thankless job...but look where their cheese pie got me!! Hope you love it too! (OH and it travels very well cold...perfect for lunches away from school!)
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- 1 Batch Mustard Shortcrust Pastry ready to roll Recipe
- 150 g strong cheddar cheese, cubed
- 150 g parmesan cheese, cubed
- 2 large eggs
- 300 g cultured buttermilk
- 5 Drop doTERRA black pepper oil BUY
- Pinch Pink Salt Flakes BUY
Preheat oven to 180°C and place the rack at the lowest rung possible.
Roll the prepared pastry out and into a 20cm flan tin with removable base. Trim edges and blind bake for 15 minutes until golden and fragrant. Remove baking beads. Reduce oven temperature to 170°C. Do note overbake as it will be cooked again with the filling.
Meanwhile, place cheeses into Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
Place all remaining ingredients into Thermomix bowl and blend 20 sec/speed 8.
When the pastry shell is cooked, sprinkle the grated cheese onto the base and then pour the milk mixture over the top making sure that the cheese is all incorporated into the milk mixture. Use a spatula as needed to stir the contents of the pastry shell.
Bake 30 minutes until set in centre. Serve warm or cold with salad of choice on the side.