Last Friday after a short night I got active in the morning. After my jog I got to the kitchen and preparing this summer version of the Einsiedlen pie. Continue reading
Summery Einsiedeln Pie
Recipe for 4 people / Baking tray (28 x 26 cm) or cake pan (30 cm Ø)
Prep time: 20 min
Cooking time: 1 h 20 min
700 g waxy potatoes boiled
150 g flour
1 ½ tsp. salt
freshly ground pepper
1 small aubergine
1 small zucchini
2 spring onions
2 eggs beaten
2.5 dl milk
140 g grated cheese (I made a mix of two alpine cheeses but Gruyere or Appenzeller cheese are just as fine)
1 tbsp. flour
salt and pepper
Slice the aubergine and the zucchini crosswise into 0.5-0.7 cm thick pieces. Brush the slices with a little olive oil and season them with salt and pepper. On a heated griddle pan or barbecue (if you don’t have any of them use a normal non stick pan) grill the slices on both sides. Once they have a nice colour, remove them from the heat and set them aside.
Mash the potatoes. Add the flour, salt and a little pepper and mix.
On a lightly floured board, roll out the dough (1 cm). Lay on the baking sheet lined with parchment paper. Alternatively you can shape the dough directly in the cake dish lined with baking paper, that’s what I did.
Mix in the eggs, milk, cheese and flour. Flavour. Brown the bacon and onions over medium heat in butter.
Divide the mass to eggs, bacon and onions on the pasta.
Cook ca. 45 Minutes in the lower part of the pre-heated oven at 180 °C. For the last 15 minutes move the tray towards the upper part of the oven to brown its surface. Remove from the oven and let the pie rest for 5 min before serving.