Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Salt | 1 tsp (6g) | 0 |
| Gouda | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup all-purpose flour
- ½ cup cold butter
- 1 cup (4 oz ) shredded Edam, Gouda, or Gruyere cheese , divided ( Cheddar is also acceptable)
- 1 cup heavy cream , divided
- 4 egg yolks
- ¼ tsp salt
- ½–1 small bunch of red radishes
Directions
Preheat oven to 425°F (220°C).
Sift and measure flour into a bowl. Cut in the butter until the particles are coarse. Stir in half of the cheese. Pour in ¼ cup of the cream; toss the mixture with a fork until all parts are moistened.
Turn the dough into a 9- inch round pie pan . With floured fingers, press the mixture into the bottom and sides of the pan, then prick the shell with a floured fork.
Bake the pie shell for 10–12 minutes. The sides will slip down a little during baking. Cool on a wire rack .
Lower the oven temperature to 375°F (190°C).
Sprinkle the remaining cheese evenly over the bottom of the cooled pie shell. Beat together the egg yolks, the ¾ cup cream, and the salt. Pour the egg mixture over the cheese. Place the radish slices evenly over the top of the pie.
Bake for 20–25 minutes, or until set.
Remove the pie from the oven, cut it into wedges, and serve it hot.