8 servings
1 pack (400 g) ready-made pie crust dough
Filling
3 dl heavy cream
2 eggs
150 g grated cheese
200 g brie cheese
Blackberry salad
1 box (200 g) blackberries
1/2 dl toasted pine nuts
1 l herb and lettuce sprouts
2-3 tbsp balsamic glaze
1 tsp pink peppercorns
Take the pie crust dough out of the refrigerator about half an hour before preparation to let it come to room temperature. Press the thawed dough onto the bottom and sides of a pie dish. In a bowl, mix the cream, eggs, and grated cheese. Pour the mixture over the pie crust. Slice the brie cheese and arrange it on top of the filling. Bake in a 200-degree oven for about 30 minutes. Rinse the blackberries in a colander. Toast the pine nuts in a dry, hot pan until lightly browned. Spread sprouts, blackberries, and pine nuts over the pie. Drizzle with balsamic glaze. Garnish with crushed pink peppercorns.
