This savory quick and easy cheese pie recipe is an awesome inspiration from the Georgian Khachapuri, a very traditional pie made with sulguni cheese.
This savory quick and easy cheese pie recipe 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. Milk, flour, eggs and cheese are the only ingredients you need.
This weekend my husband asked me if we can make something different for breakfast (we rarely have cereals or oatmeal), so I decided to make this recipe and serve it with this awesome tomatoes, green onions, cucumbers, peppers and avocado salad.
Let me tell you, it was delicious!
This is good stuff, believe me! 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.
Lunch or dinner, too, yes! I don’t see why not!
I liked it the most with mozzarella and/or with feta cheese. A good mixture of both is good for this pie.
I usually buy the good quality cheese. I grew up eating lots of feta cheese and I know my stuff.
For example, the crumbled feta cheese in small containers at the grocery store is terrible.
I really don’t recommend it. Also, I noticed that the already shredded cheddar cheese in the bags makes a really greasy pie, which I did not like. I would personally make this pie with mozzarella and a tangy feta cheese made out of cow milk or sheep.
If you cannot find feta, use a tangy goat cheese mixed with mozzarella.
- 1 egg
- 1 cup all-purpose flour
- 1 cup whole milk
- 5 oz salted mozzarella shredded
- 5 oz Feta cheese crumbled or tangy fresh goat cheese
- 2Tablespoons 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. The reheated leftovers are very good too.