Fourcheesepie Recipes

FOUR CHEESE PIE

Steps:

• Preheat oven to 425 Farenheit.
• While pastry is semi-frozen, put one sheet on cutting board, leaving a 1 inch border, cut slashes with a small sharp knife along pastry about 1/2 inch apart.
• Place the second sheet of pastry on a greased oven tray.
• Sprinkle with half the breadcrumbs, leaving a 1 inch border around the edge.
• Top with Fontina, Parmesan, Feta (or Blue Cheese) and spoonfuls of Ricotta.
• Sprinkle with Chives, remaining Breadcrumbs and Black Pepper.
• Place marked pastry sheet over cheese, press down on edges to bond with bottom sheet of pastry.
• Freeze pie about 30 minutes until firm.
• Brush top of pie with egg.
• Bake for 20 minutes or until golden brown.

CRUSTLESS FOUR-CHEESE QUICHE

Steps:

• In a small saucepan, melt butter.
• Stir in flour until smooth; gradually add milk.
• Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
• Remove from heat; cool for 15 minutes.
• Meanwhile, in a small bowl, combine the cottage cheese, baking powder, mustard, and salt.
• In a large bowl, beat the eggs.
• Slowly beat in the cream cheese, cottage cheese mixture and white sauce until smooth.
• Fold in the Jarlsberg and Parmesan cheese.
• Pour into a greased 9 inch pie plate.
• Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.
• Let stand for 5 minutes before cutting.
• Serve warm; refrigerate leftovers.