Shared by Ron Levy-Arie
Shared by Ron Levy-Arie
Dunce Pie (Egg and Cheese Casserole)
Yield: 8 servingsTime: 45min
Dunce Pie (Egg and Cheese Casserole)
Yield: 8 servingsTime: 45minFamily Journey
Plovdiv, BulgariaTel Aviv and Izmir, Turkey
Tel Aviv
This recipe was shared by Ron Levy-Arie. Read more about his family in "The Bulgarian Grandmother With the Golden Touch" and try his recipes for handrajo (eggplant, onion, and tomato pastry), chushki burek (Bulgarian roasted peppers stuffed with cheese), and almodrote (roasted eggplant and kashkaval pie).
Ingredients
- 1 garlic clove, un-peeled and halved lengthwise
- 1 tablespoon unsalted butter
- 2 tablespoons all purpose flour
- 4 eggs
- ¾ cup (8 oz.) sour cream
- 1 cup (half pint) heavy cream
- 4 cups (14 oz.) kashkaval cheese, grated on large holes of box grater
Preparation
Step 1
Position the oven rack at the middle position with no rack above it and preheat the oven to 425°.
Step 2
Rub the inside of an ~1.75 quart baking dish (Ron uses an oval) with the open-faced half of garlic clove, going over the entire surface of the dish a few times. Generously grease the dish with the butter, sprinkle in the flour and coat the entire surface of the dish with the flour, tapping out any excess over the sink.
Step 3
Place the eggs, sour cream, and heavy cream in a large bowl and whisk to blend until uniform.
Step 4
Gently fold the cheese into the mixture until evenly combined. Pour the batter into the baking dish and smooth the top.
Step 5
Bake for 30-35 minutes, until puffed and golden and the center is set. Serve immediately.
