Old-fashion Sausage and Egg Pie
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 13 h. 20 min.
Ready in
Ingredients
for
12
- For the filling
- 1 cup low-fat Quark
- 5 Tbsps cream
- 5 eggs
- 2 egg whites
- 1.333 cups Chorizo
- ½ bunch parsley
- 2 sprigs Basil
- 1 sprig thyme
- salt
- peppers
- Nutmeg
- ½ tsp Chili flakes
- 2 cups Cheddar cheese (grated)
Preparation steps
1.
For the pastry, put the flour into a bowl and add the butter (in small flakes), the dried yeast, egg, egg white, 1-2 tbsp water and a pinch of salt. Knead well, form into a ball, wrap in clingfilm and leave to rest in the refrigerator overnight (approx. 12 hours).
2.
For the filling, separate the eggs and beat the egg whites until stiff. Mix the egg yolks with the cream and quark. Finely dice the chorizo. Wash the herbs, shake dry and pick off and finely chop the leaves.
3.
Then divide the dough into three portions. Put two portions together and roll out on a floured work surface or between 2 pieces of clingfilm to a circle considerably bigger than the baking pan and about 0.4 cm thick. Roll the remaining pastry out to a circle the same size as the baking pan.
4.
Butter a springform pan, dust with flour and line with the larger pastry circle, letting the excess pastry hang over the edge. Scatter the diced chorizo on the base of the lined pan. Fold the beaten egg whites into the quark mixture and season with chilli flakes, salt, pepper and nutmeg. Put 3/4 of the mixture into the lined pan, alternating it with grated cheese. Sprinkle with herbs and cover with the pastry lid. Press the lid down at the edges and spread the remaining filling on top (around the edge). Now fold the overhanging pastry over it. Whisk the egg yolks with the cream and spread thickly on the top of the pie. Bake in a preheated oven (180°C) for 50-60 minutes, covering with aluminium foil if it browns too quickly.
