Knead the steep dough, adding 1-2 tablespoons of cold water. Salt is optional.
Distribute the dough in a form-21 cm, which is covered with greased parchment.
Blind the sides, prick the bottom with a fork.
For the filling, I took cream cheese and eggs.
Pour in the cream.
Grate any semi-hard or hard cheese, I have some more brie cheese-cut it into cubes.
Pour into the filling. Mix it up.
Bake the cake until half-cooked for 10 minutes at 200*.
Pour the filling into the cake.
Lightly tap on the sides so that there are no voids.
Bake the pie for half an hour at 200*. The filling will rise slightly above the sides.
When cooling down, it will then drop.
Cut only the cooled one into portions.
You can serve it with a salad of vegetables.
As an appetizer for wine, for example.You can find such a snack at parties in Sweden. They are prepared for Easter, for example, or for Christmas, also for "cancer evenings", where they eat crayfish. Depending on the brand of cheese, the taste of the pie depends. Home improvisation is allowed. You can decorate with red onions or chives. I took three different cheeses, in the original 300 g of cheese,3 eggs and 200 ml of cream-and that's it! A layer of chanterelles with onions is possible, as Ira baked. The filling in a hot pie is soft, tender, but when it cools down, it will settle and it will be the most convenient to cut into portions.