THE ORIGINAL ‘RECEIPT’

CHEESE PIE.

Mrs. (Hon.) Grant, Pictou, N.S.

One half-pound of grated cheese, two eggs, one teacupful of cream, one teaspoonful of salt.  Grease a shallow plate, in it put the cheese and butter in small pieces;  beat the eggs, add the cream and salt, and pour over the cheese.  Bake in a quick oven ten minutes.

~ Compiled by Members of the Ladies’ Association of Bank Street Church, Ottawa. The Canadian Economist, A Book of Tried and Tested Receipts. Ottawa: Alexr. Mortimer, 1881.

THE UPDATED RECIPE

• 8 oz. grated old Cheddar cheese
• ½ tsp. butter 
• 2 eggs, beaten
• 1 c. table cream
• 1 tsp. salt.

Preheat oven to 425F.

Grease a 9-inch diameter pie plate with butter.

Grate the cheese, and distribute it evenly over the bottom of the pie plate.

Dot the butter, in small pieces, over the top of the grated cheese.

In a mixing bowl, beat the eggs with a whisk until light and lemon-coloured.

Add the cream and salt to the eggs, and beat lightly.

Pour the egg and cream mixture over the grated cheese.

Bake in a preheated oven at 425F for approximately 20 to 25 minutes, or until the custard is set, and the top lightly browned.

Serve piping hot.

Yield:  3 to 4 servings.

This is rich (very!) and flavourful.

Be sure to use old Cheddar, because of its lower moisture content and more pungent flavour; a natural coloured cheese is preferable.

A note from Patricia: This was so incredibly easy to make, and was so rich and indulgent. I absolutely loved it – there is something delicate about this pie and it was lovely paired with fresh asparagus. Lunch or breakfast, this is a must-try.