Sheep Cheese and Wild Garlic Pie

A pie that deserves to be shared with the world. That is what Alice from Sibiu (now in Germany) told me when she sent me the recipe - that it is so good she wants to share it with everyone. She shared it with me a year ago and now I share it with you. I adapted the recipe slightly, mostly the shape (I made it like a burek, while Alice made it like a quiche), but I kept the proportions of cheese, wild garlic and lime. Try it yourself and if you like it, pass it on.

Below you have the recipe as Alice sent it to me:
"I took a pie crust and put 100g of washed and dried wild garlic on it. I made a cream from 400g sheep cheese (not too hard, not too soft), about 1/4 chili finely chopped, one lime (zest+juice) and 3 eggs. These are mixed very well, ideally with a mixer that makes the composition super creamy. I, lacking such a thing, simply crushed the cheese very well with a fork and potato masher. The cream is also placed in the pan.
Before making the pie, cut 4 bell peppers into quarters, place them on baking paper and drizzle with a little olive oil and sprinkle with a little salt. Put them in the oven at 200 degrees I think and leave for 12min, so they are not completely soft, semi-cooked is fine. Remove from oven, set oven to 170 degrees and put the pie in for 35 min. Done 😊 Lime combined with wild garlic and cheese is amazing, and the eggs give it a delicate taste... what can I say, it is to die for. The peppers and a few wild garlic leaves serve as garnish."