Cheese Pie

By Chef Josh Gale
Serves 4
Prep Time 10 min
Cook Time 30 min
Print Recipe
By Chef Josh Gale

Chef Josh's eggy Cheese Pie is a comforting, savoury dish perfect for breakfast, lunch or even dinner, during festive occasions and beyond. Canadian eggs bind together cottage cheese, cheddar cheese and flour for a golden, fluffy pie with crisp edges and a rich, creamy interior. Quick to prepare and endlessly adaptable, try topping it off with a dollop of whipped strawberry butter, adding a fruity flair to this already-loved, classic dish.

Ingredients

  • Cheese Pie

    • 1 ½ cups (375 mL) cottage cheese
    • 1 cup (250 mL) flour
    • 1 cup (250 mL) grated cheddar cheese or a mix of your favourite cheese (save a little for sprinkling on top)
    • 1 tsp (5 mL) baking powder
    • ¼ cup (60 mL) melted butter
    • 2 eggs, beaten

  • Strawberry Butter

    • ½ lb (0.3 kg) unsalted butter, cubed, room temperature
    • ½ cup (125 mL) strawberry jam
    • 1 pinch salt

Instructions

  • Cheese Pie

    • Step 1

      Preheat the oven to 400°F (200°C).

    • Step 2

      In a large bowl, combine the cottage cheese, flour, grated cheddar (reserve a handful for topping), baking powder, melted butter and beaten eggs. Stir everything together by hand until well combined.

    • Step 3

      Lightly spray an 8 x 8 inch (20 x 20 cm) Pyrex or 9 inch (23 cm pie pan with avocado oil (or any cooking spray). Pour the cheese mixture into the prepared dish, spreading it evenly.

    • Step 4

      Sprinkle the reserved cheese over the top. Bake in the oven for 20-30 minutes until you have a golden, crispy finish.

    • Step 5

      Let the pie cool slightly before serving. It’s perfect on its own or with a side of strawberry jam or whipped strawberry butter for a sweet twist.

  • Strawberry Butter

    • Step 1

      Place the unsalted butter in a stand mixer bowl. Whisk on the highest speed for about 5-6 minutes until the butter is fluffy and has doubled in volume.

    • Step 2

      In the same mixer bowl, add the strawberry jam and whisk on low speed until the jam and butter are well combined.

    • Step 3

      Using a spatula, transfer the mixture into a bowl and spoon some onto the side of your plate to enjoy with your cheese pie.

    • Step 4

      Strawberry Butter can be left at room temperature for 2 days or stored in the fridge, for longer.