Description
Indulgent Croque Monsieur Pie: A comforting French savory pie blending a flaky buttery crust with rich béchamel sauce, tender ham, and melted Gruyère cheese, perfect for a satisfying lunch or dinner.
Ingredients
Scale
For the Pie Crust
- 1 cup Butter (Vital for achieving a flaky texture; substitute with margarine if needed.)
- 2 cups Flour (All-purpose flour is ideal, but gluten-free flour works too.)
For the Filling
- 1 cup Ham (Adds savory saltiness and protein; replace with sautéed spinach or roasted vegetables for vegetarian version.)
- 2 cups Gruyère Cheese (Provides that rich, gooey melt; can swap for Emmental, Swiss, or a blend of Cheddar and Parmesan.)
For the Béchamel Sauce
- 3 tablespoons Butter (Essential for the roux, adding creaminess.)
- 1/4 cup Flour (Part of the roux.)
- 2 cups Milk (Opt for plant-based milk for a dairy-free option.)
- 1/4 teaspoon Nutmeg (Adds warmth and depth to the béchamel.)
For the Finish
- 1 large Egg (Brushed on the crust for a golden finish; omit for egg-free versions.)
Instructions
- Prepare the Pie Crust: In a mixing bowl, combine 1 cup cold butter cut into small pieces with 2 cups all-purpose flour. Using your hands or a pastry cutter, work the butter into the flour until it resembles coarse crumbs. Add a few tablespoons of cold water gradually, mixing until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Make the Béchamel Sauce: In a saucepan over medium heat, melt 3 tablespoons butter. Stir in 1/4 cup flour and cook for about 2 minutes to form a roux without browning. Gradually whisk in 2 cups milk, continuously stirring to avoid lumps. Cook until the sauce thickens, about 5-7 minutes. Season with 1/4 teaspoon nutmeg, salt, and pepper to taste. Remove from heat.
- Assemble the Filling: Chop 1 cup ham into bite-sized pieces. Grate or thinly slice 2 cups Gruyère cheese. Combine the ham and half of the cheese with the béchamel sauce, stirring gently to mix evenly.
- Roll and Fit the Crust: Preheat oven to 375°F (190°C). On a floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie dish. Carefully transfer the dough to the dish, pressing into the sides and trimming the excess. Reserve any scraps for decoration if desired.
- Fill and Top the Pie: Pour the béchamel, ham, and cheese mixture into the crust. Sprinkle the remaining Gruyère cheese evenly on top. Optionally, decorate the top crust with dough scraps if you made any and place gently over the filling.
- Brush with Egg Wash: Beat 1 large egg and brush it gently over the crust edge and decorations to promote browning and shine during baking.
- Bake: Place the pie on the middle rack of the preheated oven. Bake for 35-40 minutes until the crust is golden brown and the filling is bubbly and set.
- Rest and Serve: Remove the pie from the oven and let it cool for 10-15 minutes before slicing. This helps the filling to firm up for cleaner cuts. Serve warm and enjoy your indulgent Croque Monsieur Pie.
Notes
- Substitute margarine for butter in the crust for a dairy-free version.
- Use plant-based milk such as almond or oat milk to make béchamel dairy-free.
- For a vegetarian version, replace ham with sautéed spinach or roasted vegetables.
- Omit the egg wash for an egg-free pie or use a milk wash for a lighter sheen.
- Gruyère can be replaced with Emmental, Swiss, or a mix of Cheddar and Parmesan according to availability or taste preferences.
- Ensure the béchamel sauce is thick enough to prevent a watery pie filling.
- Letting the pie rest after baking ensures better slicing and flavor development.
