Easy Spinach Egg Pie recipe. Made with 4 eggs and some more pantry essentials, this makes a simple breakfast or dinner idea.
So this recipe originally started with me trying to make a quiche.
My Spinach and Feta Quiche to be precise.
But I didn’t have feta, so I added more cheddar then immediately baked it.
It was 30 minutes into the bake when I remembered that I forgot to add the milk.
I was super disappointed because I always make this quiche, and never once have I forgot to add in the milk.
And to my surprise, John really liked it this way. He liked it so much, he actually requested to have it again the next day.
I wasn’t going to share this recipe with you all, but since I got such a great reaction from John, I thought maybe someone else will like it too.
It’s not really a quiche because it doesn’t have the added milk in it. So what do I call it?
I decided on Spinach Egg Pie. It’s not quite a quiche, not quite a frittata, and it has this weird (but delicious!) crust on the bottom.
An egg pie was the only thing that I thought sounded fitting for this dish.
We had it for breakfast, then finished off the leftovers for lunch. I’ve made this egg pie 3 times in the past WEEK and each time it doesn’t last the day.
I also love it because it uses a lot of your pantry essentials.
It’s a great vegetarian option for breakfast, lunch or dinner!
You gotta love it when a cooking mistake becomes an accidental success.
If you try this Spinach Egg Pie recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Spinach Egg Pie
Ingredients
Crust
- 1/4 cup oil
- 1/4 cup water
- 1 cup all-purpose flour
- 1/2 tsp salt
Filling
- 1 Tbsp salted butter
- 3 cloves garlic
- 1 medium onion, diced
- 3 cups baby spinach
- 4 large eggs
- 1 1/2 cups cheddar cheese
- 1/4 tsp oregano
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F. Lightly spray a pie pan and set aside.
- Crust: In a medium bowl, beat together the oil and water. Add in the flour and salt, and mix until fully incorporated.
- Press the crust into the prepared pie pan and bake in the preheated oven for 15-20 minutes.
- Filling: Meanwhile, in a medium skillet, heat the butter over medium heat. Saute the garlic and onion until fragrant and the onions are transparent. Stir in the spinach and mix until wilted. Pour over the pie crust.
- In a medium bowl, beat together the eggs. Mix in the cheese, oregano, salt and pepper. Pour over the spinach mixture.
- Turn the oven down to 375°F and bake for 35-45 minutes.
I love when accidental mishaps in the kitchen turn into new favorites! I’m totally sold on the “weird” but easy looking crust! And since we don’t always have enough milk in our kitchen, this is going to happen very soon. Thanks for the idea.
True!! I am running short on milk too!
We’ve been involving our children in the kitchen so much more during this time since we are all home. They have helped pick our recipes, make then and of course taste them. We made this for brunch and it was a hit!
Yay! I am so glad 🙂
This pie looks so good. I think eggs and spinach go so well and usually have both in my fridge. Actually, I can totally try this recipe this morning!
Yay!! Let me know if you give it a go 🙂
What a color, what a taste of this sunny spinach egg pie! Your recipe arrived in time: I was looking for a new breakfast idea this morning. I made it, enjoyed it, and plan to make it again.
I am so glad! Thanks Irina 🙂
This spinach pie looks amazing! So perfect for a delicious brunch, or even a light dinner.
Agree! Thanks Biana!