English School Cheese Pie
When is a quiche not a quiche? When it is a cheese pie! This old classic is well worth a whirl, cue the salad!
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 always love to visit whether to run classes, catch up with my Thermo peeps or to just eat my way through the astonishing array of great options. 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!)
Need
- 1 Batch Mustard Shortcrust Pastry ready to roll Recipe
- 150 Grams mature cheddar cheese cubed
- 150 Grams parmesan cheese cubed
- 2 eggs
- 300 Grams cultured buttermilk
- 5 Drops doTERRA black pepper oil BUY
- Pinches pink salt flakes to taste BUY
Do
- 1
Preheat oven to 180°C and place the rack at the lowest rung possible.
- 2
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 not overbake as it will be cooked again with the filling.
- 3
Meanwhile, place cheeses into Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
- 4
Place all remaining ingredients into Thermomix bowl and blend 20 sec/speed 8.
- 5
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.
- 6
Bake 30 minutes until set in centre. Serve warm or cold with salad of choice on the side.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
