Country Cheese Pie

How to make Country Cheese Pie Recipe - The Pennsylvania Dutch loved cheese but rarely used it in cooking except for cheese cake and cheese pie, which are basically the same.

Crust:
1 cup all-purpose flour
1/2 cup butter
2 tablespoons milk
Pinch each of salt and sugar
1 tablespoon Dijon-style mustard

Filling:
3 tablespoons butter
1 cup thinly sliced green onions, including tops
4 eggs, slightly beaten
1-1/3 cups half and half
1 cup diced mild, medium or sharp Cheddar cheese, cut into 1/2-inch dice
1 cup (4 ounces) shredded white cheese such as Swiss, Jack, Brick or white Cheddar

Method:
Measure flour into a medium-sized bowl. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Add milk, salt and sugar, tossing with a fork until dough holds together in a ball.

Wrap and refrigerate 30 minutes before rolling out. Preheat oven to 400F (205C). On a lightly floured board, roll out dough to fit a 9" x 1" quiche or tart pan generously. Carefully fit into pan. Trim dough edge 1 inch larger than pan.

Fold 3/4 inch under and press firmly against sides of pan. Line dough with foil or waxed paper; fill with uncooked beans, rice or pie weights.

Bake 12 to 15 minutes or until edge of crust is slightly golden. Lift out foil or paper with weights. Cool. Brush bottom of pastry with mustard.

To prepare Filling:
In a small skillet, heat butter. Add green onions. Saute 5 minutes over medium heat, stirring constantly. Remove from heat and sprinkle into bottom of crust. In a medium-sized bowl, combine eggs and half and half. Sprinkle Cheddarcheese cubes in crust over green onions. Top with shredded cheese. Pour egg mixture over. Bake 30 to 40 minutes or until pie is set. Makes 8 to 10 appetizer servings.