Savory Bacon-Free Egg Pie (Printable Version)
Hearty pie with tender eggs, fresh veggies, and herbs baked in a flaky crust, ideal for any meal.
# What You Need:
→ Crust
01 - 1 sheet refrigerated or homemade pie crust (230 g)
→ Filling
02 - 6 large eggs
03 - 1/2 cup whole milk or cream (4 fl oz)
04 - 1 cup shredded cheddar cheese (3.5 oz)
05 - 1 cup baby spinach, chopped (3.5 oz)
06 - 1/2 cup cherry tomatoes, halved (2.6 oz)
07 - 1/2 cup cooked potatoes, diced (2.1 oz)
08 - 1/4 cup red bell pepper, diced (1 oz)
09 - 2 tbsp green onions, sliced (0.35 oz)
10 - 1 tbsp fresh parsley, chopped (0.14 oz)
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 1/4 tsp smoked paprika (optional)
14 - 1 tbsp olive oil (0.5 fl oz)
# How to Make It:
01 - Preheat the oven to 375°F. Roll out the pie crust and fit it into a 9-inch pie dish, trimming and crimping the edges as desired.
02 - Heat olive oil in a skillet over medium heat. Sauté the diced potatoes and red bell pepper for 4 to 5 minutes until tender. Add chopped spinach and cook for 1 minute until wilted, then remove from heat.
03 - In a large mixing bowl, whisk together eggs, whole milk or cream, salt, black pepper, and smoked paprika. Fold in shredded cheddar cheese, sautéed vegetables, cherry tomatoes, green onions, and fresh parsley.
04 - Pour the prepared filling into the pie crust. Bake in the preheated oven for 35 to 40 minutes, until the center is set and the top is lightly golden.
05 - Allow the pie to cool for 10 minutes before slicing. Serve warm or at room temperature.
# Expert Tips:
01 -
- It transforms simple pantry staples into something that feels special enough for company but easy enough for a lazy weekend.
- The flaky crust cradles a creamy, vegetable-packed filling that satisfies without feeling heavy.
- You can serve it warm for brunch or let it cool to room temperature for a picnic, and it tastes wonderful either way.
02 -
- Do not skip the cooling step—cutting into a piping hot pie will turn your neat slices into a scrambled mess on the plate.
- If your vegetables release too much water during cooking, pat them dry with a paper towel before mixing them into the eggs.
03 -
- Blind-bake the crust for 8 minutes if you worry about sogginess, especially if your vegetables are very moist.
- Whisk the eggs until completely smooth with no streaks—this gives you a silky, even filling instead of chunky scrambled patches.