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This is an effortless supper that you whip up in no time and then you can relax while it bakes in the oven.

Set the oven on 180 degrees Celcius (356 degrees Farenheight).

Start off with a large Brie cheese and cut it into a littel more than 1 cm slices. Grease a baking pan and cover the bottom of the pan with the slices.

Now slice some tomatoes and place the slices ontop of the brie cheese.

If you have som olives (I didn’t) scatter some in and around the tomato slices for great taste and a nice look.

You can also add som fresh chopped herbs. I had some thyme but oregano or basil would be nice too. Or a mix. Or throw some dried herbs in the egg mixture instead.

Mix eggs with milk or cream or a mixture of milk and cream. Use 100 ml (just short of 1/2 cup) of fluid per egg. The amount will vary with the size of your pan. For this one I used 5 eggs and 500 ml (slightly more than 2 cups) of equal parts milk and cream. Whisk until combined and season with dried herbs of choice, salt and pepper and a couple of minced garlic cloves. Everything tastes better with garlic!

Pour mixture over brie and tomatoes.

Pop the whole thing into the oven for about 45 minutes. Check it, you want it to just have set. While waiting for it to cook, munch on leftover brie and tomato edges. Drink a glas of red wine.

When done, let the pie rest for 15 minutes to set. You will have the patience to do this thanks to the brie wedges and tomato edges.

Enjoy with a salad!

Of course you can turn this into a regular pie by adding a pie crust. Here is a link to an english recipie for a low carb gluten free crust that would do nicely!