Three-cheese pie
Indulge in a savory delight with our Three-Cheese Pie recipe. This dish features crispy bacon, aromatic rosemary, and leeks combined with ricotta, parmesan, and cream cheese. With a touch of fresh parsley and a buttery crust, it's the perfect blend of flavors for any occasion. Easy to make and guaranteed to impress!
- 01 Mar 2025
- Cook time 55 min
- Prep time 30 min
- 6 Servings
- 11 Ingredients
Welcome to this delightful Three-Cheese Pie recipe. This savory dish is perfect for cheese lovers, featuring a rich blend of ricotta, parmesan, and cream cheese combined with crispy bacon and aromatic rosemary. Whether you're preparing it for a cozy dinner or a special gathering, this pie promises to impress with its creamy texture and robust flavors.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
2. Prepare the Crust:
- In a medium bowl, combine 3/4 cup all-purpose flour and 1/4 cup cubed, chilled butter.
- Using a pastry cutter or two forks, blend the butter into the flour until the mixture resembles coarse crumbs.
- Add 3 tablespoons cold water, 1 tablespoon at a time, mixing until the dough comes together.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- In a large skillet, heat 2 tsp olive oil over medium heat.
- Add 5 bacon strips and cook until crisp. Remove bacon, drain on paper towels, and crumble when cooled.
- In the same skillet, add the thinly sliced leek. Cook until soft, about 5-7 minutes.
- Add 1 tsp chopped rosemary to the leeks and cook for an additional minute.
- In a large bowl, whisk together 3 eggs until lightly beaten.
- Add 1/3 cup ricotta cheese, 1/2 cup grated parmesan cheese, 1/2 cup softened cream cheese, and the crumbled bacon.
- Stir in the cooked leek and rosemary mixture.
- Mix in 1/4 cup chopped fresh parsley until well combined.
- Remove the dough from the refrigerator. On a lightly floured surface, roll out the dough to fit a 9-inch pie dish.
- Transfer the dough to the pie dish and trim any excess from the edges. Prick the base of the crust with a fork.
- Pour the cheese and leek filling into the prepared pie crust and smooth the top with a spatula.
- Place the pie in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown.
- Remove the pie from the oven and let it cool for at least 10 minutes before slicing.
- Serve warm, garnished with additional fresh parsley if desired.
Tips:
- Preheat the oven to 350°F (175°C) before starting the preparation to ensure it's ready for baking.
- Cook the bacon until crispy to add a crunchy texture to the pie. This can be done with the olive oil in a pan over medium heat for about 6-8 minutes.
- Remove excess fat from the cooked bacon to prevent the pie from becoming greasy. Use paper towels to blot the bacon strips after cooking.
- When preparing the leek, be sure to clean it thoroughly to remove any grit. Slice it thinly for even distribution in the pie.
- Mix the eggs thoroughly with the cheeses to ensure a smooth and homogeneous filling.
- For a fluffier pie, sift the flour before adding it to the mixture.
- Use fresh parsley for a burst of flavor and a touch of color. Chop it finely to integrate well with the other ingredients.
Your Three-Cheese Pie is ready to be served! Enjoy the creamy, cheesy goodness with its crispy bacon bits and herbaceous notes from rosemary and parsley. This delightful pie is sure to be a hit at any meal. Don't forget to let it rest for a few minutes out of the oven to set, making it easier to slice and serve. Bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 360kcal | 18% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 1.09g | 3% |
| Sugar 2.50g | 2% |
| Fat | |
| Fat 24g | 29% |
| Saturated 11g | 37% |
| Cholesterol 160mg | - |
| Vitamins | |
| Vitamin A 210ug | 24% |
| Choline 110mg | 21% |
| Vitamin B1 0.22mg | 18% |
| Vitamin B2 0.25mg | 19% |
| Vitamin B3 2.62mg | 16% |
| Vitamin B6 0.23mg | 13% |
| Vitamin B9 50ug | 13% |
| Vitamin B12 0.79ug | 33% |
| Vitamin C 7mg | 8% |
| Vitamin E 0.75mg | 5% |
| Vitamin K 54ug | 47% |
| Minerals | |
| Calcium, Ca 160mg | 13% |
| Copper, Cu 0.11mg | 12% |
| Iron, Fe 1.71mg | 16% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 260mg | 21% |
| Potassium, K 310mg | 9% |
| Selenium, Se 27ug | 49% |
| Sodium, Na 590mg | 39% |
| Zinc, Zn 1.76mg | 16% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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