Ingredients
- 1 9" Unbaked Pie Shell
- 3 - 4x 3/4 ounce cans Liver Pate
- 1/4 cup Minced Onions
- 2 cloves Garlic , crushed
- 1 Tbsp Brandy
- 1/4 tsp Nutmeg
- 2 Eggs
- 1 cup Heavy Cream
- 1/2 tsp Salt
- dash Nutmeg
- dash Cayenne Pepper
- 1 cup Swiss Cheese , finely grated
- 1/3 cup Parmesan cheese
Servings: servings
Instructions
- Prepare pie shell and refrigerate until ready to use. If using ready made, frozen shell, prick sides and bottom with a fork before baking
- In medium bowl, combine pate, onion, garlic, brandy and 1/4 tsp nutmeg and mix well
- Spread evenly over bottom of pie shell
- In medium bowl, beat eggs, cream, salt, dash nutmeg, and cayenne until well mixed
- Stir cheeses into egg mixture
- Pour egg-cheese mixture over pate
- Bake at 375 degrees for 40 - 45 minutes or until top is golden and firm when lightly presses with finger
- Let cool in pan on rack about 30 minutes.
- Serve warm, cutting into wedges
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