Herbolace Pie

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Servings: 6 Difficulty: Advanced
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A savory British pie featuring eggs nestled in a creamy herb and cheese filling.
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Herbolace Pie

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 109.8

Description

This classic Herbolace Pie is a hearty, savory dish perfect for a comforting lunch or light dinner. The filling combines smooth curd cheese and cottage cheese with fresh mint, parsley, and chives, creating a vibrant, herbaceous base. Four eggs are nestled into hollows within the cheese mixture, then encased in a golden shortcrust pastry crust. The result is a tender, custard-like texture with a rich, cheesy flavor and a fresh herbal kick. It is best served warm with a simple green salad or tomato salad. This recipe offers a delightful twist on traditional quiche, offering a satisfying meal that is both elegant and home-style.

Ingredients

Directions

  1. Make the shortcrust pastry using 8 oz flour (preferably whole wheat) and set aside half of it.
  2. Sieve 6 oz curd cheese and 4 oz cottage cheese together to create a smooth mixture.
  3. Finely chop fresh mint, parsley, and chives.
  4. Beat the chopped herbs into the cheese mixture until evenly distributed and green-flecked.
  5. Stir in 2 tablespoons of milk, salt, and pepper to taste.
  6. Use the reserved half of the pastry to line an 8 1/2-inch pie plate.
  7. Spoon the cheese mixture into the pastry-lined pie plate, spreading it evenly.
  8. Make four hollows in the cheese mixture with the back of a spoon and crack an egg into each hollow.
  9. Season the eggs with a pinch of salt and a good grinding of black pepper.
  10. Scatter at least 3 tablespoons of fresh mint and 1 tablespoon of chives over the top.
  11. Sprinkle 2 oz of generously grated mature cheddar cheese over the top.
  12. Cover the pie with the remaining pastry, sealing the edges and fluting them decoratively.
  13. Brush the top with beaten egg glaze and cut a few steam slits in the center.
  14. Place the pie on a preheated baking sheet and bake at 425&# 194;°F (220ðC) for 25 minutes.
  15. Reduce the oven temperature to 375ðF (190ðC) and bake for an additional 15 minutes until the pastry is golden and the eggs are set.
  16. Allow the pie to cool for 5-10 minutes before slicing and serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 109.8kcal
% Daily Value *
Total Fat 5.5g9%
Saturated Fat 2.5g13%
Cholesterol 0.0mg0%
Sodium 91.5mg4%
Total Carbohydrate 13.2g5%
Dietary Fiber 0.2g1%
Sugars 0.4g
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve warm with a fresh tomato salad or a simple green salad for a complete meal.

For the pastry, ensure the flour is preferably whole wheat for a heartier texture, though plain flour works well too.

Sieving the cheeses is crucial for a smooth, lump-free filling. If curd cheese is unavailable, a similar soft cheese like ricotta can be used, but may require straining.

Do not skip the cooling time; it allows the filling to set slightly, making the pie easier to slice cleanly.

Keywords: herbolace, pie, eggs, cheese, herbs, pastry, british, savory, baking, lunch, dinner, quiche, mint, parsley, cheddar, comfort food, vegetarian, home cooking
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