Savory Quail Pie With White Corn And Swiss Cheese

1. 1

   Pastry: Flour in mixing bowl. Add 2 eggs, fat/butter, milk, salt and mix till smooth. Form the dough into a ball and wrap in plastic wrap, refrigerate while making filling

2. 2

   Melt 2 tab of butter in a skillet over medium heat. Add onion and corn and cook for 3 minutes. Add 1/2 cup of cream and simmer for 5 minutes. Remove pan from heat and set aside.

3. 3

   In another skillet large enough for the bird, heat olive oil and 2 tab butter over medium heat. Add the quail and cook gently, basting with pan juices till golden on all sides, about 7 minutes.

4. 4

   Remove pan from heat till quail are able to be handled. Cut up breast and leg meat.

5. 5

   Preheat oven to 350. Turn dough out onto floured surface and roll to 1/8 inch thickness. Butter and flour an 8-inch pie pan and line it with prepared pastry. Arrange the meat slices in the pie, then cover with the corn mixture.

6. 6

   Sprinkle the cheese evenly over the pie. Beat together the 4 eggs and remaining 2 cups heavy cream. Season and pour slowly over the pie to fill the crust.

7. 7

   Bake for 35 minutes till done. Cool and slice.

* Per serving · 4 servings · Values may vary.