This Quick And Easy 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.
This savory cheese pie is best for breakfast or brunch
This savory quick and easy cheese pie is an awesome meal that can be served any time of the day. Very versatile, the recipe can be made with most cheeses out there, from feta to mozzarella to goat cheese.
I make this recipe quite often for breakfast, especially over the weekends, but I love it as an appetizer when we entertain. Slice it like a pizza and let your guests help themselves.
It is super easy to make and delicious and you do not have to bake it either because it is made in a skillet.
My recipe looks like a very simplified (you can call it lazy, I don’t mind) version of the Imeruli khachapuri, a popular Georgian cheese bread. Imeruli khachapuri is a pie made from a dough filled with cheese and cooked in a skillet.
The traditional Georgian recipe uses sulguni cheese that you might not find easily in the U.S. My recipe is also adapted, so you can use different types of cheese available in the store.
The dough is usually made with yeast, but there are also versions that use baking powder or no rising ingredient.
I had a hard time naming this recipe, as it is not a real pie, pancake or frittata. I decided to call it pie, as in the Eastern european cuisine, you will find all kinds of pie recipes ,that not necessary fit into the American definition of what a pie should be.
What ingredients go into this cheese pie?
- Milk– I like whole milk, but 2% is good too. I would not use low fat or fat free milk as it is too watery. However, you can use a non dairy milk if you prefer.
- Flour– All purpose flour is my choice for the recipe. I did not add any baking powder, or baking soda to it.
- Eggs– I used large eggs, as they are considered standard in the US for baking and cooking.
- Cheese- read more below
- Butter– for frying
What kind of cheese you can use :
I like to make this recipe with a type of cheese that melts nicely inside the pie. Mozzarella is a good option. Also Gruyere or Cheddar are good as well.
Other options would be Monterey, Colby, Queso Quesadilla etc. I sometimes go for one cheese that melts nicely and crumbled Feta, for saltiness. Some other times, I mix two or three types of cheese I have available, especially when I have small bits and pieces of cheese in the fridge.
About Feta cheese, if you like it and choose to use it in the recipe:
I like to buy Feta cheese that comes from Greece, which is sold in plastic containers in various places, like Trader Joe’s, or Costco. It is also made out of sheep or goat milk and it’s very delicious.
Try to get the real stuff and not the one that comes already crumbled in the jar. That one is not good at all.
I also noticed that shredding the cheese was better than grating it. Also, fresh shredded cheese was better than the one in the bags you buy from the store. When I used the bags of Cheddar, for example, the pie was too greasy, which I did not like.
How the savory cheese pie is made:
My recipe is cooked on the stove in a skillet.
Grab a medium bowl and beat the egg with the whisk. Add milk and beat again.
Add the flour and mix until you don’t have any lumps. Incorporate the shredded/crumbled cheese.
Heat a skillet on medium, melt the butter or the oil and place the mixture in the middle, spreading it around to cover the bottom of the skillet. Cover with the lid and cook one side for 3-4 minutes. Flip the pie and cook for another 3-4 minutes.
Serve warm or cold. Leftovers are very good as well.
This cheese pie is good stuff! It reheats well (not sure if you will ever have that opportunity as it will disappear fast) and it is great any time of the day.
You can serve it with this salad for lunch or even dinner. Who says you can’t?
What other ingredients you can add to this basic savory cheese pie:
- Ham cubed or other cold cuts
- Herbs like dill, parsley, chives etc.
- Veggies like red/yellow/orange bell peppers, onions
- Spices like garlic powder, onion powder, mustard powder, paprika or even chili powder. The options are multiple and all good.
What skillet size should I use:
I used a 9-inch pan and there are 6 servings on this pie. You can double the recipe and make two pies or a larger one. If you serve it as an appetizer, then you cut it into smaller pieces
More breakfast ideas:
- 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
- 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.
Amount Per Serving: Calories: 693Total Fat: 48gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 168mgSodium: 1092mgCarbohydrates: 29gFiber: 1gSugar: 4gProtein: 36g