Cheddar Cheese Pie
Yield
1 piePrep
20 minCook
45 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | inch |
pie shell (9 inch)
uncooked |
|
| 4 | large |
eggs
|
|
| 1 | cup |
cream
heavy |
|
| 1 | cup |
milk
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
red hot pepper sauce
|
|
| 1 | cup |
cheddar cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | inch |
pie shell (9 inch)
uncooked |
|
| 4 | large |
eggs
|
|
| 237 | ml |
cream
heavy |
|
| 237 | ml |
milk
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
red hot pepper sauce
|
|
| 237 | ml |
cheddar cheese
|
*
|
Directions
Preheat oven to 450℉ (230℃).
Prick pastry shell with fork. Bake 10 minutes or until lightly browned.
Reduce oven temperature to 325℉ (160℃).
In medium bowl beat together eggs, cream, milk, salt and tabasco sauce.
Sprinkle cheese evenly over bottom of pastry shell.
Pour in cream mixture.
Bake 45 minutes Makes 6 servings.
MICROWAVE DIRECTIONS: Prepare and bake pastry shell as directed above using glass microwave-safe pie plate.
In 1-quart microwave-safe bowl beat eggs, cream, milk, salt and tabasco sauce.
Cook uncovered on high 1½ to 1½ minutes or until mixture is hot but has not begun to set.
Sprinkle cheese evenly over bottom of pastry shell.
Pour in hot egg mixture. Place in oven on inverted microwave-safe saucer.
Cook uncovered on Medium (50% power) 8 minutes.
Turn dish ½ turn.
Continue to cook on Medium 7 to 10 minutes or until egg mixture is just set in center.
Let stand 15 minutes before serving.
