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- Finely chop your Shallots.
- Toast Pinenuts on a hot and dry pan. Then remove from pan.
- Whisk your eggs with milk then add in your Cream Cheese, Mascarpone and Ricotta and mix together. Add salt and pepper to taste.
- Place your Shallots into your pie crust, then pour your egg mixture on top.
- Bake in your oven for 40 minutes at 190°C (375°F) or until top is golden brown.
- Add Pinenuts on top.