Egg Pie with Egg Custard

A fragrant, very tasty, and simple summer pie! Give it a try!

Recipe author

Servings:

Flour

200

Butter (chilled)

100

Egg yolks (raw)

Water (cold)

Baking soda

0.25

Salt

0.5

Eggs (boiled)

Green onion (one large bunch)

100

Processed cheese (two chilled cheese portions)

200

Salt

Eggs (raw)

Milk

Paprika

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 11 g

Fats 45 % 20 g

Carbohydrates 30 % 13 g

217 kcal

GI: 8 / 0 / 92

Cooking method

Step 1:

SHORTCRUST DOUGH: add the salt and baking soda to the flour and mix.
Step 2:

Add the butter, cut into pieces.
Step 3:

Gently rub it in with your fingertips.
Step 4:

Add the yolk and water and quickly bring the dough together.
Step 5:

Gather the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
Step 6:

FILLING: finely chop the green onion, dice the boiled eggs, combine them in a bowl, and mix.
Step 7:

Take the dough out of the refrigerator, roll it into a thin sheet, and fit it into the pan. Prick it all over with a fork.
Step 8:

Spread the grated processed cheese over the dough, then the eggs with onion.
Step 9:

CUSTARD: mix the eggs, milk, paprika, and salt.
Step 10:

Pour this mixture over the pie.
Step 11:

Bake in an oven preheated to 390°F (200°C) for 30 minutes, keeping an eye on your own oven and checking with a wooden skewer.
Step 12:

The pie is ready! Enjoy, and happy summer!