Winnie the Pooh talked a lot about Cottleston Pie, and now you can eat it. I found a recipe for it in The Winnie-the-Pooh Cookbook by Virginia H. Ellison well before Aury was diagnosed with Celiac Disease, and it became a family staple. Think of it as a savory-er quiche.
The original recipe, of course, calls for a crust. I made GF pie crusts (which are a pain in the rear, let me tell you) and bought GF pie crusts (which are wicked expensive, let me tell you), until finally I thought — why do I need a crust?
It came out perfectly, and even Buddy, my five-year-old boy who ABHORS eggs, ate two pieces. Cheers to fast family dinners!
Crustless Cottleston Pie
1 5-oz can solid white albacore tuna in water, drained
1/2 cup frozen peas
2-3 eggs (how eggy do you like your pie?)
1 cup heavy whipping cream
2 pinches sea salt (smidge less if using salted butter)
ground pepper, to taste
1 pinch nutmeg
1 tablespoon cold butter cut into tiny dots
1/2 cup grated cheese
Preheat your oven to 350F. Spray a 9″ pie pan with oil. Sprinkle tuna and peas on bottom of pie pan. Beat eggs, cream, salt, pepper and nutmeg until mixed and frothy. Pour on top of tuna and peas. Sprinkle top with dots of butter and then top with shredded cheese. Bake 30-40 minutes until golden brown and the middle doesn’t jiggle. (You’ll need to cook it a little longer if you only used two eggs). Cool for 10 minutes, slice, and serve.