| Cook the green beans, petits pois, and carrots in separate saucepans of boiling salted water for 2-3 minutes. Drain. Make the pie dough: Combine the flour, butter, and salt in the bowl of a food processor until the mixture resembles bread crumbs. Add the water, 1 tablespoon at a time until the mixture clumps. Form into a ball, wrap in plastic and refrigerate for 2 hours. Preheat the oven to 350F. Roll out half the dough to a 1/4 inch thickness and line a 9inch quiche pan. Prick the base of the pie crust with a fork. Cut the Cantal cheese into thin slices and place two thirds of them in the base of the pie crust. In a bowl mix together the fromage blanc, crème fraiche, nutmeg, salt, pepper, 4 beaten eggs, remaining cheese and cooked vegetables. Pour mixture into pie crust. Roll out the remaining dough and place it over the filling. Brush with beaten egg and make a hole in the centre. Place a rolled up piece of aluminium foil in the centre. Bake for 45 minutes. | Ingredients:
10 oz Cantal cheese 8 oz fromage blanc 8 oz crème fraiche 5 eggs 8 oz green beans 8 oz frozen baby peas 8 oz carrots, sliced 1 tbsp unsalted butter pinch ground nutmeg salt and pepper For the pie dough: 1/2 cup flour 6 tbsp unsalted butter 1 egg yolk pinch salt 2-3 tbsp ice water Preparation Time 45 mn
Wine:
Country: France
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