This recipe can be found on p. 227 the old-school spiral-bound Joy of Cooking, Irma Rombauer & Marion Rombauer Becker’s invaluable compendium of all things traditional in the kitchen.
Cheese Custard Pie
Prepare and bake an 8-inch pie crust, at least 2 inches deep.
Brush the inside of the crust with egg white.
- 1.75 c. of whole milk or cream.
Reduce the heat and add:
- 1 c. of grated cheese.
Stir until the cheese is melted, then add:
- .5 tsp. salt
- .25 tsp. paprika
- .5 tsp. grated onion
- a few grains of cayenne
Remove the mixture from the heat and beat in, one at a time:
- 3 eggs
Fill the pie crust and bake it until the custard is firm, about 45 m.