Crustless potato, herb & goat’s cheese pie
This potato, herb and goat’s cheese pie recipe is ideal when you’re looking for something light yet delicious.
Ditch the pastry to keep your pie as light as can be. Making your pie crustless is an easy way to cut back on carbs. You can still enjoy all the British flavours of summer, with fewer calories.
This goat’s cheese pie recipe is quick to prepare but takes a little time in the oven. Settle down with a good book while you wait for it to cook. It is also delicious served cold if you are looking for some picnic inspiration. Accompany it with a vibrant heirloom tomato salad with a zesty dressing.
When it comes to fat and calories, goat’s cheese has many distinct advantages. Generally around a fifth lower in calories than cow’s milk cheeses, they are not only less fattening, but also slightly higher in protein and bone-strengthening calcium.
Studies show that those who are mildly lactose intolerant are better able to tolerate goat’s cheese, even if they have problems digesting cheese made from cow’s milk. The reason? Although lactose levels are similar in both cheeses, the fat molecules in goat’s cheese are smaller, making them more digestible. In fact all of us, cow’s milk intolerant or not, may find goat’s cheese more digestible than conventional dairy products, producing fewer symptoms of wind or bloating. In addition, goat’s milk contains higher levels of potassium, 25 per cent more B-complex vitamins, 47 per cent more vitamin A and 27 per cent more selenium than cow’s milk. Last but not least, goat’s cheese contains probiotics, the highly beneficial bacteria that is so good for gut health.
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- Crustless broccoli and feta quiche recipe
- Strawberry salad with goat’s cheese and walnuts
- Mixed tomato and burrata salad
- 2 eggs
- 100ml half-fat crème fraîche
- 80g soft, rindless goat's cheese
- 3 tbsp fresh tarragon and parsley, chopped
- 50g chopped frozen spinach, defrosted and drained
- 500g large, waxy potatoes, such as Queen Charlotte, washed and sliced as thick as a pound coin
- 40g mature cheddar, grated
- Salt and pepper
- Preheat the oven to 160°C/325°F/gas mark 3. Beat the eggs in a bowl with the crème fraîche and goat’s cheese, season well and stir in the herbs and spinach.
- Generously butter a deep spring-based cake tin (approx 20cm in diameter) and line base and sides with greaseproof paper. Spread a quarter of the egg mixture over the bottom and cover evenly with a tight layer of sliced potatoes. Season with salt and pepper. Add another layer of the egg mixture and, again, a layer of potatoes and seasoning. Keep layering, then finish by sprinkling the cheddar across the top.
- Place the terrine in a deep roasting tin and pour hot water around it until it is about halfway up the side of the cake tin. Cover the roasting tin with foil and bake for 75 mins. Remove the foil and turn up the heat for about 15 minutes to brown the cheddar on top.
- Leave to cool for 15 minutes, then release the terrine from the tin and remove the greaseproof paper. Cut into slices and enjoy!