This pie is like a quiche without the crust that has been stuffed with spaghetti! It is super creamy and cheesy, with a little hint of spice from the chili. Brie is my absolute favourite cheese so I love it when I get a big chunk in my serving. It is definitely a decadent recipe that would be perfect for entertaining or a special occasion, and doesn't require a lot of prep work or time to make.
2 and 1/2 cups heavy cream
4 large eggs
Sea salt and freshly ground black pepper, to taste
1/2 cup aged Cheddar cheese, grated
1/2 cup (~100g) Brie cheese
2 large handfuls of baby spinach, washed, dried, and roughly chopped
1 fresh red chili, deseeded and finely chopped
½ x 280g jar of sun-dried tomatoes in oil, drained and roughly chopped
400g spaghetti, cooked until al dente
2 Tbsp. butter
A few sprigs of fresh sage, leaves picked
Preheat the oven to 350 degrees F. In a large bowl beat the cream and eggs with a pinch each of salt and pepper. Add the grated cheddar, most of the brie, the spinach, chili, sun-dried tomatoes and the cooked spaghetti. Gently stir to mix well.
Melt the butter in an ovenproof frying pan or round cake pan, and swirl it around so the base of the pan is nicely coated. Slowly pour in the spaghetti mixture and shake the pan to even the mixture out.
Bake in the oven for 30 minutes until it starts to get crispy on top. At this point, take it out of the oven and use the back of a spoon to make small indents into the top of the bake. Toss the sage leaves in a little olive oil then press one into each dip with a small cube of the remaining brie on top.
Return to the oven and cook for 10 more minutes until crisp. Remove and allow it to rest for a few minutes. Cut into wedges and serve with a fresh green salad on the side.
*Recipe adapted from Jamie Oliver