Luxembourgian Prisnac

Ingredients

In the original Croatian dish, Bribirski prisnac, the filling is made with cow's milk cheese, eggs, and sugar, resulting in a sweet dessert. However, in the Luxembourgian adaptation, the filling is made with fresh cheese, eggs, and herbs, creating a savory and flavorful pie. We alse have the original recipe for Bribirski prisnac, so you can check it out.

• 500g (1.1 lb) fresh cheese 500g (1.1 lb) fresh cheese
• 3 eggs 3 eggs
• 50g (1.8 oz) butter, melted 50g (1.8 oz) butter, melted
• 100g (3.5 oz) all-purpose flour 100g (3.5 oz) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh chives
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 20g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the fresh cheese, eggs, melted butter, flour, baking powder, parsley, chives, salt, and pepper. Mix well until all the ingredients are fully incorporated.
3. 3.
   Grease a baking dish with butter or cooking spray.
4. 4.
   Pour the cheese mixture into the baking dish and spread it evenly.
5. 5.
   Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the center is set.
6. 6.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Fresh cheese — Make sure to use a soft and creamy fresh cheese, such as quark or fromage blanc, for the best texture and flavor.

Tips & Tricks

• For a twist, add some diced cooked ham or bacon to the cheese mixture before baking.
• Serve the Prisnac warm or at room temperature for the best taste and texture.
• Experiment with different herbs and spices to customize the flavor according to your preference.

Serving advice

Luxembourgian Prisnac can be served as a main course accompanied by a fresh salad or as a side dish alongside roasted meats or grilled vegetables. It is best enjoyed warm or at room temperature.

Presentation advice

To enhance the presentation, sprinkle some fresh herbs, such as parsley or chives, on top of the Prisnac before serving. You can also garnish the dish with a dollop of sour cream or a drizzle of olive oil.