Shortbread pie with cheese filling

Inspired by French quiches. Delicate creamy cheese filling on delicious shortbread dough.

• After cooking you will receive 4 servings
• Cooking time: 40 minutes

INGREDIENTS

• butter, 125 grams
• flour, 250 grams
• egg, 2 pieces
• cheese, 100 grams
• cream, 150 ml
• salt, to taste

COOKING METHOD

First, let's prepare the dough. Chop the flour with a knife and soft butter. You can rub it with your hands if you are not comfortable using a knife. You will get butter-flour crumbs. Add a pinch of salt and 1 egg to it (we need the second one for the filling). Knead the soft dough with your hands. Wrap in cling film and put in the refrigerator.

Let's prepare the filling. Grate the cheese.
In a bowl, beat the cream with the egg and a pinch of salt.
Add cheese to them and mix.

Take the dough and a round baking pan. I do not roll out the shortbread dough, but immediately distribute it into the mold with my hands. We make high sides from the dough. I don’t lubricate the pan with anything; the cake comes out of it very easily even without it.
Pour in the filling and distribute it evenly. The filling should fill 1/2-2/3 of the pie in height. There is no need to pour it all the way to the top, because when baking, the filling rises.

Shortbread pie with cheese filling

Inspired by French quiches. Delicate creamy cheese filling on delicious shortbread dough.

• After cooking you will receive 4 servings
• Cooking time: 40 minutes

INGREDIENTS

• butter, 125 grams
• flour, 250 grams
• egg, 2 pieces
• cheese, 100 grams
• cream, 150 ml
• salt, to taste

COOKING METHOD

First, let's prepare the dough. Chop the flour with a knife and soft butter. You can rub it with your hands if you are not comfortable using a knife. You will get butter-flour crumbs. Add a pinch of salt and 1 egg to it (we need the second one for the filling). Knead the soft dough with your hands. Wrap in cling film and put in the refrigerator.

Let's prepare the filling. Grate the cheese.
In a bowl, beat the cream with the egg and a pinch of salt.
Add cheese to them and mix.

Take the dough and a round baking pan. I do not roll out the shortbread dough, but immediately distribute it into the mold with my hands. We make high sides from the dough. I don’t lubricate the pan with anything; the cake comes out of it very easily even without it.
Pour in the filling and distribute it evenly. The filling should fill 1/2-2/3 of the pie in height. There is no need to pour it all the way to the top, because when baking, the filling rises.

• Shortcrust pastry for pie:
• eggs - 2 pcs.,
• butter (margarine) - 100 gr.,
• salt to taste 1/2 tbsp,
• flour - 250 gr.
• Filling for shortbread pie with cottage cheese:
• cottage cheese (any fat content) - 200 gr.,
• cheese (Russian, Dutch, Edam, etc.) - 250 gr.,
• dill greens - fresh or dried 3 tbsp. finely chopped,
• eggs - 2 pcs.,
• garlic - 2 cloves optional (can be replaced with onion, see recipe note)

Shortbread pie with cottage cheese

The recipe for this delicious pie has been circulating on the Internet for a long time, because it’s delicious and simple, the result is a juicy filling and tender shortbread dough - an extraordinary combination! So I decided to cook it, of course, with my own remarks - very tasty!

Recipe for shortbread pie with cottage cheese

I added garlic to the filling, although I can say that you don’t have to add anything, or, for example, add a small onion, grated. I added finely chopped dill from the greens, I’ll just say that you can also use dried one) The cottage cheese I had was initially small, paste-like, store-bought, if you get a grainy one, it’s better to puree it. There is no need to beat with a blender, it will release a lot of moisture. So, let's start cooking!

Recipe for shortbread pie with cottage cheese:

Grate the cheese on a coarse grater - I used a regular Russian one, beat in two eggs, add salt and pepper to taste)	First, prepare the cottage cheese filling
Add cottage cheese, finely chopped dill to the filling and squeeze out the garlic (optional). Mix and start testing.	Place cottage cheese and herbs into the filling
Beat soft butter and eggs in a separate container. Let's add some salt.	Beat eggs and soft butter
Sift the flour with baking powder and knead the shortbread dough.	Sift flour into mixture
The dough should be soft and pliable - very easy to work with!	Shortbread dough for pie with cottage cheese
We distribute the dough into the mold, I did it by hand, and form the sides. I used a mold 23 cm in diameter - larger is possible.	Distributing the dough according to the mold
We put the filling on the dough base and level it, as you can see, I laid it “to the eyeballs”)) That’s what I advise you to do, indent just a couple of millimeters. Place in an oven preheated to 180 degrees for 40 minutes until golden brown)	Place the filling into the dough
As you can see in the photo, the filling of the finished pie has risen almost like a “cap”, but then it will fall into place, that is, it will fall a little - this is a normal phenomenon and it will not spoil the aesthetics))	Pie with cottage cheese and cottage cheese photo
Delicious cheese shortbread pie with cottage cheese is ready! The filling is very juicy and tender, it just melts in your mouth, and the dough matches it)) I’m a big fan of this type of baking, I remembered how I baked it, it was just as unrealistically delicious and I thought, I should do it again! I recommend it)) And you, dear readers, do you like sweet or savory pies?))	Here's a piece of shortbread pie with cottage cheese!

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Cheese pie is an excellent way out when the family is hungry and there is no desire to stand at the stove for a long time. It is prepared not only from the simplest products, but also interchangeable ones.

First, prepare the shortcrust pastry base. To do this, combine mayonnaise and kefir in a 1:1 ratio in a bowl. If you don’t have kefir, you can safely use sour cream, or even make the whole cake with mayonnaise. Add softened margarine to the liquid ingredients.

Now pour the flour into the bowl. I usually put it, so to speak, by eye - pour it in and see if I get the right consistency.

The dough should come out soft, pliable and incredibly tender to the touch. Now you can work with it further.

Distribute the dough evenly over the surface of the baking dish, forming a bottom and small sides. Prick the surface with a fork to reduce the chance of blistering.

Place the base in the oven for 10-15 minutes and bake at 180 degrees until half cooked.
In the meantime, you can start filling. Combine processed cheese, egg, sour cream (can be replaced with kefir), add herbs. Fresh herbs would be ideal, but today I have dried parsley. You can also salt the filling to taste, but watch how salty the cheese is. Perhaps this is not necessary. Processed cream cheese can easily be replaced with both hard and processed cheese like “Druzhba”. I have processed cream cheese without any additives.

Mix all the ingredients thoroughly and place on a sand base. Place the pie in the oven for another 10 minutes.

Take out the pie, let it cool slightly and cut into portions. Serve cheese pie with tea or coffee.

My family simply adore it: it is very tender and satisfying. Well, of course, I love it for its ease of preparation.

Have a nice family tea party!

Cooking time: PT00H45M 45 min.