Dutch Cupboard Cheese Pie is carried forward in the site’s legacy records as a recipe from Gourmet Cooking with a Flair (1961). Its original title is being retained while the physical cookbook page is re-scanned and verified.
The current legacy card describes a savory bread-and-cheese pie made with toasted bread cubes, sliced tomatoes and grated Swiss cheese in a 9-inch pie pan. A milk-and-egg mixture seasoned with paprika, dry mustard, salt and pepper is poured over the layers.
The dish bakes at 350°F for 40 minutes, until puffy and browned. The archive is keeping the recipe’s distinctive name and method intact pending the source scan.
Dutch Cupboard Cheese Pie
Dutch Cupboard Cheese Pie is an interesting take on a savory side item that will take regular bread (or regular cheesy bread) to the next level.
Servings: 4
Ingredients
- 4 cups bread diced in ½ inch cubes
- 2 tomatoes sliced
- 2 cups Swiss cheese grated
- 1½ cup milk
- 2 eggs
- ½ tsp paprika
- ½ tsp dry mustard
- ¾ tsp salt
- ⅛ tsp pepper
Instructions
- Toast the bread, either in a toaster or in an oven set at 350º for 10 minutes.
- Arrange the bread cubes in a 9-inch pie pan.
- Combine eggs, ¾ teaspoon salt, ⅛ tsp pepper, paprika, dry mustard and milk, mixing it well. Set aside.
- Top the bread with tomatoes, and sprinkle over additional salt, pepper (for taste) and top with the Swiss cheese.
- Pour the milk and egg mixture over the cheese, tomatoes and bread,
- Bake in a 350º oven for 40 minutes, until puffy and brown.
- Enjoy!
Nutrition
Calories: 381kcal | Carbohydrates: 23g | Protein: 23g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 140mg | Sodium: 758mg | Potassium: 389mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1370IU | Vitamin C: 8.4mg | Calcium: 588mg | Iron: 1.7mg
