- Pice Crust: Pulse the butter, flour, whole wheat flour, salt and water in a food processor to a dough. Do not overwork.
- Press the dough into small pie pans, about 10 cm in diameter, or into one large pie pan. Refrigerate for about 30 minutes.
- Preheat the oven to 175°C. Prick the crust with a fork and pre-bake the pie crusts for about 6 minutes, and the large for about 10 minutes.
- Meanwhile, mix together all the ingredients for the filling.
- Remove the crust from the oven and pour in the filling. Return to the oven and bake the small pies for about an additional 18 minutes, and the large pie for about 30 minutes. The pie is done when the filling has just set but is still slightly wobbly in the center. If the pie starts browning too much, cover loosely with foil.
- Let rest for a few minutes before serving.
A buttery pastry crust, a creamy Le Gruyère AOP filling and a generous handful of fresh herbs that smell wonderful even before the pie comes out of the oven. This Gruyère pie is suitable on a buffet as it is served with a simple salad—either baked as cute little pies or as one large tart.
– Systrarna Eisenman
| Pie Crust Serves about 6 |
|
|---|---|
| 125 g | butter |
| 2 dl | all-purpose flour |
| 1 dl | whole wheat flour |
| ¼ tsp | salt |
| 1 tbsp | chilled water |
| Filling | |
|---|---|
| 3 | eggs |
| 2 dl | heavy cream |
| ½ dl | milk |
| 200 g | Le Gruyère AOP, grated |
| 3 tbsp | finely chopped parsley |
| 2 tbsp | finely chopped chives |
| 1 tbsp | finely chopped dill |
| ¼ tsp | salt |
| 1 | pinch freshly ground black pepper |
