Prep. Time 15 mins
Cooking Time 30 - 35 mins
Yields 6 to 8 servings
1/2 lb (250 g) 1 pie crust
3 tbsp (42.6 g) butter
1 onion, chopped
8 oz (224 g) lean ground pork
2 tomatoes, cut into julienne strips
1 tbsp (15 ml) Worcestershire sauce
2 tbsp (30 ml) chopped fresh parsley
1 tbsp (15 ml) chopped fresh ginger or 1/4 tsp (1 ml) ground ginger
Pepper, to taste
6 slices of Canadian Gruyère cheese
Instructions Press dough into a 9-inch (23 cm) pie plate and prick bottom and sides with a fork. Cover with aluminium foil, add dried uncooked beans to weight crust down and bake in a 300 °F (150 °C) oven for 5 minutes. Remove foil and beans when pie crust is baked.
Melt butter in a large pan and cook onion for 3 to 4 minutes. Add ground pork and tomatoes and cook for 4 to 5 minutes. Add Worcestershire sauce, parsley and ginger, cover and continue cooking over very low heat for 7 minutes.
Let cool completely, then add eggs, season with salt and pepper and mix throughout. Add mixture to pie crust and cover with slices of Canadian Gruyère cheese. Bake in a 325 °F (160 °C) oven for 10 minutes
Tips For a smoother filling, along with the eggs add 1/3 cup (75 mL) whipping cream 35 %.