This Savory Cheese Pie recipe is a delicious and original way to serve breakfast. Made with different types of cheese, eggs, and flour, this dish is perfect for weekends when the entire family is home.
Jump to:
Hey there, cheese lovers! Let me introduce some extra oomph to your regular breakfast with a savory twist! Meet the Savory Cheese Pie. Is it a pie, or is it a pancake? I have no idea, as technically, it could be any of them. If you can come up with a good name, let me know in the comments.
The best part? It's super easy to make, straight from your stovetop, and it's just as perfect for a weekend family brunch as it is for appetizers when your friends pop over. Plus, you can mix and match different cheeses to make it your own. Ready to dive in and give it a try? Let's get started with this awesome savory cheese dish.
Why this recipe is a favorite
- Effortless Preparation. With its simplicity and savory flair, this quick and tasty cheese pie is an awesome meal to be enjoyed at any time of the day. Best of all, it's skillet-made, so there's no need for baking!
- Adaptable. This recipe's versatility truly shines as it can accommodate a wide variety of cheeses, from mozzarella and feta to delectable goat cheese. Perfect for any meal - breakfast or appetizer, it truly adapts to your culinary desires.
- Multiple Serving Styles. This dish is my frequent go-to for breakfasts and brunches, especially during weekends. However, its potential as an appetizer during gatherings is undeniable. Simply slice it up pizza-style and let your guests relish it!
Ingredient breakdown
- Eggs: Large eggs are a staple for baking and cooking in the US and are perfect for this recipe.
- Milk: Whole milk works best, though 2% milk is a suitable alternative. Low-fat or fat-free options aren't recommended due to their watery consistency. Non-dairy milk is an acceptable substitute.
- Flour: All-purpose flour is my choice for the recipe.
- Cheese: Scroll down for further details.
- Butter: Essential for frying.
Exploring cheese options
A cheese that melts well is the perfect choice for this recipe. Mozzarella, Gruyere, and Cheddar are excellent choices, while Monterey, Colby, and Queso Quesadilla add delightful variations.
Add crumbled feta for a touch of saltiness. Combining two or three types of cheese can lead to mouthwatering results, especially when using leftover pieces from your fridge.
Shredded cheese is preferred over grated, and freshly shredded cheese trumps store-bought varieties. Pre-shredded Cheddar, for instance, can make the pie overly greasy.
When using Feta, aim for the authentic kind, preferably from Greece. It's available in plastic containers at places like Trader Joe's or Costco and is made from sheep or goat milk.
How To Make
This recipe is a stovetop delight, prepared in a skillet.
Step 1. In a medium bowl, beat the egg with a whisk before adding and beating the milk.
Step 2. Blend in the flour until the mixture is lump-free. Stir in the shredded/crumbled cheese.
Step 3. On medium heat, melt the butter in the skillet and spread the mixture to cover its base. Cover and cook each side for 3-4 minutes.
Step 4. Serve warm or cold.
Serve this cheese pie at any mealtime. It pairs beautifully with salad for lunch or dinner. It's also a great reheatable dish – if there's any left!
Recipe twists
Enhance this basic recipe with these additions:
- Ham or other cold cuts
- Herbs like dill, parsley, or chives
- Vegetables like bell peppers or onions
- Spices including garlic powder, onion powder, mustard powder, paprika, or even chili powder.
Choosing the right skillet
A 9-inch skillet is ideal for this recipe, yielding 6 servings. You can double the ingredients for a larger pie or to make two. You can even make them smaller by pouring small amounts of batter in the skillet.
How to store this easy cheese pie
Store the leftovers in an airtight container or wrap them in plastic or aluminum foil, in the refrigerator for up to 3-5 days.
If you want to store it for longer, you can freeze it. When freezing, place a sheet of parchment paper between each piece to prevent them from sticking together. Then, put these in a freezer-safe bag or container. Frozen cheese pie can be kept for up to 2 months.
Expert tip
Cook your pie over medium heat to ensure that it cooks evenly. Too high heat can cause the exterior to cook too quickly and burn while the interior remains uncooked.
Recipe Faqs
Yes, you can substitute whole milk with lactose-free milk or other non-dairy alternatives such as almond or soy milk. As for cheese, there are many lactose-free cheeses available in the market today. Just make sure you choose one that melts well to maintain the texture and flavor of the pie.
Yes, you can make the batter ahead of time, which is especially handy for a quick breakfast or when you're entertaining. Simply prepare the batter and store it covered in the fridge. However, I recommend using it within a day for the best results.
There could be a few reasons for this. It's important to spread the batter evenly in the skillet so it cooks uniformly. Also, be sure you're cooking it over medium heat. Too high, and it may cook too quickly on the outside while staying raw on the inside; too low, and it may dry out before cooking through. Lastly, make sure your skillet is well-heated before you add the batter – this helps with even cooking.
More breakfast ideas
- Blueberry Bread Pudding With Cheddar
- Crustless Salmon and Spinach Quiche
- Easy Banana-Buttermilk Pancakes
- How To Make Crepes- The Easy Way
- Delicious Savory Recipes With Fresh Cherries
- Fried Peppers with Tomatoes Eggs and Cheese
📖 Recipe
Quick And Easy Savory Cheese Pie
Ingredients
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup whole milk 2% is good, also non dairy milk can be used
- 2 cups mixture of melting cheese like Mozzarella Cheddar, Gruyere, Asiago, Monterey, Colby, Queso Quesadilla or even Feta
- 2 Tablespoons butter for frying
Instructions
- In a medium bowl beat the egg with the whisk.
- Add the milk and beat again.
- Add the flour and mix.
- Incorporate the shredded/crumbled cheese.
- Heat the skillet on medium heat, place the mixture in the middle, cover with the lid and cook on each side for 3-4 minutes.
- Serve warm or cold. Leftovers are really good as well.
Tabitha says
Looks delicious! I love that it doesn't require many ingredients and is a quick fix. I'll have to try it sometime!
The Bossy Kitchen says
It is very easy to make and super delicious! Thank you for visiting!
Michele says
This is a MUST make!
The Bossy Kitchen says
Thank you for your visit, Michele!
Z says
Looks really tasty pie
The Bossy Kitchen says
It is indeed! Thank you for visiting!
Ada says
Omg I didn't even know such a thing exists ! I love cheese so much and definetly trying it tomorrow ! Thank you for sharing
The Bossy Kitchen says
You are very welcome! Thank you for your visit!
LaNeshe says
I had never heard of a cheese pie. This looks yummy.
The Bossy Kitchen says
You should try it and let me know what you think. Thank you for visiting!
Maria says
Delicious and seems so easy to make! ^_^
The Bossy Kitchen says
It is easy indeed! Let me know if you try it! Thank you for visiting!
Elle says
OOOH! This is such a neat idea. Bet it is delicious! Thanks for sharing.
karyl says
I have to admit, I've never heard of cheese pie. But it doesn't get much simpler than this! And nobody in their right mind can resist fried cheese 🙂 Have you tried it with other types of cheese?
The Bossy Kitchen says
Yes, I use whatever cheese I have in the fridge. Gruyere is a good one, Cheddar-even if I found it to be a little bit too greasy. Try play with your favorite cheeses and you will have a different pie each time you make it.
Kim Smith says
I didn't know about this type of pie either but your title grabbed me right away. It sounds easy enough that even I could make it. On my list!
The Bossy Kitchen says
Let me know if you liked it! And thank you for the visit!
Judy says
My 4 year old granddaughter insisted that we make string cheese pie today. A more savory cheese would be more to my taste, but she was thrilled.
Lali says
Im happy this pie is liked . Im From Georgia we eat this pie for breakfast dinner lunch good with all other food and in georgien khachapuri is the name of this pie. Thanks for having in this website. ??
Lianne says
So easy to make. Changed it a little bit, used speltflour and olive oil. Absolutely delicious.
Robert F. says
I doubled the recipe.
Used shredded Mexican blend and mild cheddar from the knuckle-buster.
Mixed in Italian herb blend, salt, black pepper, and a pinch each of garlic and onion powder.
Onto a greased half sheet and baked @ 350f 20 mins.
Broiler on low to finish.
Topped with diced cored Roma tomato and feta sprinkles.
Gorgeous!
Carol says
I cannot believe after close to ten years as a breakfast cook and waaay more years of cooking at home that I have never heard of this. I am the biggest cheese lover and aways have several types in fridge so you can bet this is going to be tried.