This Two-Layer Cheesy Egg Pie elevates simple pantry staples into a show‐stopping savory tart. A fluffy egg batter, baked briefly, is topped with a melty cheese blend, then cloaked in the remaining egg mixture and finished with a sprinkle of sesame seeds for golden crunch. The result is an impressive, crustless pie that’s lighter than a quiche yet satisfying enough for brunch, lunch, or as a party appetizer. With minimal prep and no need for cornmeal or a traditional pastry crust, it’s the perfect lifesaver when you crave homestyle comfort without fuss.
Cooking Time
Preparation: 10 minutes
Initial bake: 10 minutes
Final bake: 20 minutes
Resting & slicing: 10 minutes
Total: 50 minutes
Ingredients
• 6 large eggs (room temperature)
• 1 tsp fine salt
• 200 ml milk or cream (optional for extra richness)
• 200 g mixed cheeses (e.g., grated homemade cheese, feta, mozzarella)
• 1–2 Tbsp sesame seeds
• 1 tsp freshly ground black pepper (optional)
• 1 tsp dried herbs (oregano or thyme, optional)
• Butter or oil for greasing pan
Step‐by‐Step Cooking Directions
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Preheat your oven to 200 °C and lightly grease a 26 cm round baking tray. Line it with baking paper, allowing an overhang for easy removal.
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In a large bowl, crack the eggs and add 1 tsp salt (plus milk or cream if using). Whisk vigorously until the mixture is homogeneous and slightly frothy, ensuring no streaks of egg white remain.
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Pour half of the egg mixture into the prepared tray. Tilt and tap gently so it spreads into an even layer. Smooth any bubbles with the back of a spoon.
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Bake on the middle rack for 10 minutes—just long enough for the batter to set but not brown. Meanwhile, shred or crumble your cheese blend.
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Remove the partially baked base and evenly distribute the cheese over its surface. Return to oven for 1–2 minutes to let the cheese soften.
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Pour the remaining egg mixture atop the warm cheese layer, smoothing it out to cover the cheese completely. Sprinkle sesame seeds liberally over the surface, along with pepper and dried herbs if desired.
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Bake for an additional 20 minutes, until the top is puffed, golden, and the edges begin to pull away from the pan. The center should be just set—slightly wobbly but no longer liquid.
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Remove from oven and let rest 10 minutes. Use the paper overhang to lift the pie onto a cutting board. Slice into wedges and serve warm or at room temperature.
Nutritional Information (per wedge, 8 servings)
Calories 180 kcal • Protein 12 g • Carbohydrates 1 g • Fat 14 g • Fiber 0.3 g • Sodium 360 mg
Origins and Popularity of the Recipe
Crustless egg bakes and frittatas trace back to Italian cucina povera, where resourceful cooks combined eggs and available vegetables or cheeses into one‐pan meals. This modern two‐layered twist—with cheese sandwiched between egg layers—draws inspiration from French quiche Lorraine (sans pastry) and Middle Eastern egg pies like Egyptian feteer without crust. Its viral rise on social platforms stems from the “no‐scale, no‐fuss” measurement hacks and the universal appeal of quick, cheesy comfort food.
Reasons Why You’ll Love the Recipe
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Zero‐crust ease: Skip pastry—eggs form their own tender base.
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Speed: Batter whips up in 1 minute; total bake under 30 minutes.
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Kid‐friendly: Cheesy, fluffy, and perfect bite size.
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Versatile: Top with vegetables, cooked bacon, or fresh herbs.
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Make‐ahead option: Bake in advance and reheat or serve chilled.
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Gluten‐free: Naturally free of flour or crust in its basic form.
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High protein: Eggs and cheese keep you full longer.
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Minimal cleanup: One bowl and one pan.
Health Benefits
• Eggs deliver complete protein, B-vitamins, and choline for brain health.
• Cheese contributes calcium and vitamin D for bone strength.
• Baking vs. frying reduces added fats while preserving richness.
• Sesame seeds add trace minerals—copper, calcium, and magnesium.
Serving Suggestions
Serve this pie alongside a crisp green salad dressed with lemon vinaigrette for lunch. For brunch, pair with smoked salmon, capers, and fresh dill. As an appetizer, cut into bite-sized squares and offer alongside avocado dip or salsa.
Common Mistakes to Avoid
• Overfilling the pan leads to overflow—use a 26 cm tray as specified.
• Skipping the initial bake prevents cheese from embedding properly.
• Neglecting to rest the pie causes runny slices—allow the custard to set.
• Adding too much milk dilutes egg structure—stick to 200 ml or omit entirely.
Pairing Recommendations
• White wine: Sauvignon Blanc or Chardonnay complement the creamy texture.
• Beer: A light pilsner or wheat beer offsets richness.
• Non-alcoholic: Sparkling water with a twist of citrus or an iced herbal tea.
Cooking Tips
• Warm eggs to room temperature for faster whisking and smoother batter.
• Use a silicone spatula to scrape every bit of batter—you’ll appreciate the extra gooey edges.
• For extra flavor, fold fresh herbs or finely chopped scallions into each egg pour.
Similar Recipes to Try
• Spinach‐Feta Crustless Quiche
• Zucchini & Parmesan Frittata
• Cheddar & Broccoli Egg Muffins
• Bacon & Cheese Egg Bake
Variations to Try
• Meaty: Add cooked crumbled sausage or diced ham between layers.
• Veggie: Layer sautéed mushrooms or roasted cherry tomatoes with cheese.
• Spicy: Mix in chopped jalapeños and pepper jack cheese.
• Herby: Stir fresh basil, parsley, or chives into the egg batter.
Ingredient Spotlight
Sesame Seeds: Tiny powerhouses of nutrition, sesame seeds add nutty flavor and crunch while delivering healthy fats, protein, and minerals crucial for metabolic health. Sprinkling them on top enhances both texture and nutritional value.
Conclusion
Two-Layer Cheesy Egg Pie proves that brilliant dishes need not be complicated. In under an hour, you can transform eggs and cheese into a delightful pie that’s as versatile as it is delicious. Whether served hot from the oven, at room temperature, or even chilled, this egg pie satisfies cravings for something hearty, cheesy, and quick. Keep this recipe in your back pocket for busy mornings, last-minute guests, or whenever you need a comforting, crowd-pleasing dish.
Frequently Asked Questions
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Can I omit the milk?
Yes—the pie will be slightly firmer but still delicious. -
What pan size is best?
A 26 cm round or similar-sized square dish gives the right thickness. -
How do I store leftovers?
Refrigerate in an airtight container up to 3 days; reheat gently in the oven. -
Can I freeze slices?
Yes—freeze cooled wedges wrapped in foil; thaw overnight and warm through. -
Why did my pie crack on top?
High heat or overbaking can cause cracks; reduce oven temp by 10 °C if needed. -
Can I bake this in a toaster oven?
Yes—monitor closely and reduce bake time to avoid burning. -
How can I make it fluffier?
Add an extra egg white whipped to soft peaks and fold in gently. -
What cheeses work best?
A mix of creamy (feta, ricotta) and melting (mozzarella, gouda) yields balance. -
Are these seeds necessary?
They’re optional but add appealing texture and nutrition. -
Can I double the recipe?
Use a larger pan and extend bake times by 5–10 minutes until set.
Enjoy this effortless yet elegant pie that proves great flavor comes from simple ingredients executed well!