Easter Pie, a delicious pie in a flaky crust with eggs nested inside the filling!
Tourte Pascale
Tourte Pascale, or Easter pie, is among the French dishes traditionally served at Easter. You'll find a delicious pie in a flaky crust with eggs nested inside the filling, often served for brunch! The original intention was to use up surplus eggs that hens laid during Lent, a creative use of extra eggs!
For Easter dinner, serve a traditional French Slow Roasted Leg of Lamb, French Lyonnaise Potatoes, and Baby Carrots.
More Yummy Easter Celebration Dishes
- Another Traditional French Easter food is Petit Pois.
- Roast Chicken is also very popular.
- And everyone loves French Chocolate Truffles!
📖 Recipe
Easter Pie Recipe
Easter Pie, a delicious pie in a flaky crust with eggs nested inside the filling!
Equipment
- 9" pie pan
Ingredients
- 500 gr block of shortcrust pastry halved
- 2 tablespoon olive oil
- 300 gr fresh spinach center ribs removed, finely chopped or frozen, well drained and squeezed out.
- 100 gr fresh goat's cheese
- 1 teaspoon salt
- Black pepper to season
- Grated nutmeg
- Eggs: 2 whole + 2 yolks save the white to make macaroons or meringues
- 1 tablespoon milk for glazing
Instructions
- Wilt the spinach with ½ teaspoon of salt until the leaves become a little darker. Don't overcook. Cover and set aside to cool.
- When the spinach is cool, combine it in a bowl with the goat's cheese and ½ teaspoon of salt. Sprinkle generously with grated black pepper and grated nutmeg.
- Heat the oven to Moderately Hot 400°F/200°C/Gas 6, and line a baking sheet with parchment paper.
- Roll out half the pastry to make a circle about 10 inches (25cm) in diameter, using an upturned plate as a template to cut a circle. Save the trimmings.
- Arrange the spinach and cheese mix on top, leaving a margin of about 4cm (1½ inches), and create four little wells in the spinach. Break 1 whole egg into two of the wells, and put the yolks of two others in the remaining wells (Or you can just use 4 small whole eggs instead).
- Roll out the other half of the pastry, and place it on top of the pie, crimping the edges to seal them. Brush the top and edges with milk. Use the trimmings to make designs to on top of the pie and brush with more milk.
- Bake for 40-50 minutes until the pie is golden brown.
Notes
- 4 eggs can be substituted for 2 whole eggs and 2 egg yolks called for in the recipe.
- Keep an eye on your pie while baking, as every oven is different and pies are a little finicky. But, don't let this worry you that the recipe is difficult; it's not.
Nutrition
Calories: 310kcalCarbohydrates: 46gProtein: 11gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 8mgSodium: 933mgPotassium: 350mgFiber: 3gSugar: 1gVitamin A: 4875IUVitamin C: 14mgCalcium: 87mgIron: 4mg
You Can Help LoveFrenchFood!By simply rating the recipe & leaving a comment! Thank You!
Did you make this & like it, or not, let us know?!