Winter pie with Gruyère AOP

20' 15'

In conjunction with our partner Label Fait Maison, we offer you Gruyère AOP recipes created by the chefs in various labeled restaurants.

This recipe is proposed by the Restaurant de la Maison du Gruyère in Pringy.

Label Fait Maison

Restaurant de la Maison du Gruyère

Ingredients for

4

Note

  • 1
    puff pastry dough
  • 350 g
    cooked sauerkraut
  • 260 g
    sausage
  • 260 g
    grated Gruyère d’Alpage AOP
  • 3.3 dl
    35% cream
  • 1.5 dl
    milk
  • 5
    eggs
  • +
    salt

Preparation

  1. Preheat oven to 180°.
  2. For the filling, combine the milk, cream and eggs, together.  Salt and pepper to taste. 
  3. Cook the sausage.  Remove the skin, cut into slices and then dice.  
  4. Line the pie tin with the pastry.  
  5. Spread the sauerkraut evenly across the bottom.  Add the diced sausage, top with the grated Gruyère AOP and lastly pour the filling on top.
  6. Bake the pie for 45 to 50 minutes.  Remove from oven and let cool for 10 minutes before serving. 

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Winter pie with Gruyère AOP

20' 15'

In conjunction with our partner Label Fait Maison, we offer you Gruyère AOP recipes created by the chefs in various labeled restaurants.

This recipe is proposed by the Restaurant de la Maison du Gruyère in Pringy.

Label Fait Maison

Restaurant de la Maison du Gruyère

Ingredients for

4

Note

  • 1
    puff pastry dough
  • 350 g
    cooked sauerkraut
  • 260 g
    sausage
  • 260 g
    grated Gruyère d’Alpage AOP
  • 3.3 dl
    35% cream
  • 1.5 dl
    milk
  • 5
    eggs
  • +
    salt

Preparation

  1. Preheat oven to 180°.
  2. For the filling, combine the milk, cream and eggs, together.  Salt and pepper to taste. 
  3. Cook the sausage.  Remove the skin, cut into slices and then dice.  
  4. Line the pie tin with the pastry.  
  5. Spread the sauerkraut evenly across the bottom.  Add the diced sausage, top with the grated Gruyère AOP and lastly pour the filling on top.
  6. Bake the pie for 45 to 50 minutes.  Remove from oven and let cool for 10 minutes before serving. 

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Winter pie with Gruyère AOP

20' 15'

In conjunction with our partner Label Fait Maison, we offer you Gruyère AOP recipes created by the chefs in various labeled restaurants.

This recipe is proposed by the Restaurant de la Maison du Gruyère in Pringy.

Label Fait Maison

Restaurant de la Maison du Gruyère

Ingredients for

4

Note

  • 1
    puff pastry dough
  • 350 g
    cooked sauerkraut
  • 260 g
    sausage
  • 260 g
    grated Gruyère d’Alpage AOP
  • 3.3 dl
    35% cream
  • 1.5 dl
    milk
  • 5
    eggs
  • +
    salt

Preparation

  1. Preheat oven to 180°.
  2. For the filling, combine the milk, cream and eggs, together.  Salt and pepper to taste. 
  3. Cook the sausage.  Remove the skin, cut into slices and then dice.  
  4. Line the pie tin with the pastry.  
  5. Spread the sauerkraut evenly across the bottom.  Add the diced sausage, top with the grated Gruyère AOP and lastly pour the filling on top.
  6. Bake the pie for 45 to 50 minutes.  Remove from oven and let cool for 10 minutes before serving. 

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Winter pie with Gruyère AOP

20' 15'

In conjunction with our partner Label Fait Maison, we offer you Gruyère AOP recipes created by the chefs in various labeled restaurants.

This recipe is proposed by the Restaurant de la Maison du Gruyère in Pringy.

Label Fait Maison

Restaurant de la Maison du Gruyère

Ingredients for

4

Note

  • 1
    puff pastry dough
  • 350 g
    cooked sauerkraut
  • 260 g
    sausage
  • 260 g
    grated Gruyère d’Alpage AOP
  • 3.3 dl
    35% cream
  • 1.5 dl
    milk
  • 5
    eggs
  • +
    salt

Preparation

  1. Preheat oven to 180°.
  2. For the filling, combine the milk, cream and eggs, together.  Salt and pepper to taste. 
  3. Cook the sausage.  Remove the skin, cut into slices and then dice.  
  4. Line the pie tin with the pastry.  
  5. Spread the sauerkraut evenly across the bottom.  Add the diced sausage, top with the grated Gruyère AOP and lastly pour the filling on top.
  6. Bake the pie for 45 to 50 minutes.  Remove from oven and let cool for 10 minutes before serving. 

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Winter pie with Gruyère AOP

20' 15'

In conjunction with our partner Label Fait Maison, we offer you Gruyère AOP recipes created by the chefs in various labeled restaurants.

This recipe is proposed by the Restaurant de la Maison du Gruyère in Pringy.

Label Fait Maison

Restaurant de la Maison du Gruyère

Ingredients for

4

Note

  • 1
    puff pastry dough
  • 350 g
    cooked sauerkraut
  • 260 g
    sausage
  • 260 g
    grated Gruyère d’Alpage AOP
  • 3.3 dl
    35% cream
  • 1.5 dl
    milk
  • 5
    eggs
  • +
    salt

Preparation

  1. Preheat oven to 180°.
  2. For the filling, combine the milk, cream and eggs, together.  Salt and pepper to taste. 
  3. Cook the sausage.  Remove the skin, cut into slices and then dice.  
  4. Line the pie tin with the pastry.  
  5. Spread the sauerkraut evenly across the bottom.  Add the diced sausage, top with the grated Gruyère AOP and lastly pour the filling on top.
  6. Bake the pie for 45 to 50 minutes.  Remove from oven and let cool for 10 minutes before serving. 

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  • 45'
  • 30'
  • 4'
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