I'm still here! It has been a silly busy spring with soccer, tennis, baseball, swimming, dance...oh and that other little thing..work. I have managed a little cooking here and there. This was a last minute potluck party contribution that I whipped together with eggs, gruyere and some truffle butter that I was saving for something special. If you don't have truffle butter lying around you can use the regular stuff and it will still be delicious. More posts coming soon, stay tuned. xxz
Pate Brisse (I used Martha Stewart's recipe) http://www.marthastewart.com/948287/pate-brisee
I rolled out a small round and baked it at 375 degrees in a cast iron pan coated with butter for about 25 minutes, or until lightly brown. Cover the dough with aluminum foil and weigh it down with some rice or beans so the dough does not puff up while baking.
While the dough is baking mix together in a medium bowl:
5-6 large eggs
3/4 cup grated gruyere cheese
1/4 cup cream or half and half
a few snipped fresh basil leaves
sprinkle of salt and pepper
Melt on low heat in a small heavy bottom pan two tablepoons of truffle butter and add a teaspoon of minced garlic. Turn off the heat and mix into egg mixture when the butter has cooled a little and when you are ready to pour the egg mixture into the half baked crust.
Remove the crust from the oven, discard the foil and beans and fill the crust with the egg mixture. Return the pie to the oven and bake for about 30 more minutes or until the egg is firm in the center. Serve slightly warm or at room temperature.