“Chuzzlewit Cheese Pie 2 cups half-and-half 4 ounces (1 stick) unsalted butter ½ cup all-purpose flour 1 teaspoon baking powder ½ teaspoon sea salt ¼ teaspoon cayenne pepper 2 teaspoons Dijon-style mustard 8 large eggs ½ pound extra-sharp Cheddar cheese, grated ½ pound Gruyère cheese, grated In a small saucepan, heat the half-and-half over medium-low heat until very hot but not boiling. Remove from the heat. In a large saucepan, melt the butter over medium-low heat, add the flour, and whisk a couple of minutes, until it bubbles. Slowly add the half-and-half, whisking constantly. Cook and stir this cream sauce until it thickens and is very smooth. Remove from the heat and set aside, stirring frequently, until cool enough to touch with your (clean) finger. Preheat the oven to 350 ° F. Butter a 9-by-13-inch glass baking pan. Whisk together the baking powder, sea salt, and cayenne pepper. Stir this mixture into the cream sauce along with the mustard. Whisk until smooth. (Do not reheat.) In the large bowl of an electric mixer, beat the eggs well, until they are frothy. Keeping the beater going, slowly add the cooled cream sauce and beat on low speed until completely combined. Toss the cheeses together, then thoroughly stir them into the egg–cream sauce mixture. Pour into the prepared pan. Bake for 40 to 45 minutes, or until the pie is puffed, brown, and set in the middle. Serve immediately, as the pie deflates as quickly as a soufflé. MAKES 8 LARGE SERVINGS”

— Sweet Revenge (Goldy Schulz Book 14) by Diane Mott Davidson
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