Some dishes bridge breakfast and dinner effortlessly. This easy egg pie does exactly that – satisfying enough for morning, substantial enough for evening, simple enough for beginners to master confidently.
The foundation is store-bought or homemade crust cradling a rich custard of eggs, cheese, and cream. Every slice reveals golden layers – crisp bottom, creamy middle, melted top. The kind of pie that disappears fast at any gathering.
What makes this version genuinely special? Its forgiving nature. Exact measurements matter less than technique. The filling sets softly rather than rubbery. The crust stays crisp despite creamy contents. Even imperfect attempts taste delicious.
Perfect for using leftover ingredients creatively. Extra cheese from last night’s dinner. Herbs threatening to wilt in the refrigerator. That half carton of cream nearing expiration. The pie welcomes all.
Set aside an hour. Fill your kitchen with savory aroma. Create something that feels like tradition even on first attempt.
INGREDIENTS
- 1 lb pie crust (store-bought or homemade)
- 1 lb shredded cheese (cheddar, mozzarella, or mixed)
- 6 large eggs
- ⅓ cup olive oil
- 3 cups whole milk
- salt to taste
- 3 tablespoons sour cream
INSTRUCTIONS
Preheat oven to 350°F. Grease deep pie dish or 9×13 baking pan.
Whisk eggs with olive oil until combined. Add milk and salt. Mix thoroughly.
Layer cheese evenly across bottom of crust. Pour egg mixture over cheese. Dollop sour cream across surface.
Bake 45-55 minutes until center sets and top turns golden brown. Cool 10 minutes before slicing.
Serve warm or at room temperature.
CHEF TIPS
- Cheese choice: Sharp cheddar provides most flavor. Mozzarella creates best texture. Mix both for ideal result.
- Crust option: Phyllo sheets layered with butter create lighter alternative to traditional pie crust.
- Make ahead: Prepare through assembly, refrigerate overnight. Bake directly from cold, adding 10 minutes.
- Serving: Excellent with simple green salad or sliced tomatoes.
