Multigrain Breakfast Pie
Start your day with the wholesome and flavorful Multigrain Breakfast Pie, a hearty baked dish that's both nourishing and indulgent. Featuring a homemade crust made from a nutritious blend of multigrain flours—like whole wheat, oat, and millet—this recipe balances health and comfort beautifully. The savory filling combines fluffy eggs, creamy milk, sharp shredded cheddar cheese, and a vibrant medley of sautéed spinach and juicy cherry tomatoes, creating a colorful and protein-packed breakfast option. Perfectly seasoned with salt and pepper, and elevated by the golden richness of olive oil, this pie is baked to perfection with a crispy crust and set filling. Ready in under an hour, it’s an ideal choice for meal prep or a cozy weekend brunch. Pair it with fresh fruit or coffee to complete your morning spread! Keywords: multigrain breakfast pie, healthy brunch recipes, egg pie, pastry crust breakfast, spinach and tomato pie.
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Recipe Information
Ingredients
- 1.5 cups Multigrain flour (e.g., a mix of whole wheat, oat, and millet flour)
- 0.5 cup Unsalted butter, cold and cubed
- 2 tablespoons Cold water
- 4 pieces Large eggs
- 0.5 cup Milk (or plant-based alternative)
- 1 cup Cheddar cheese, shredded
- 1 cup Spinach, fresh and chopped
- 1 cup Cherry tomatoes, halved
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the multigrain flour and a pinch of salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
Gradually add the cold water, 1 tablespoon at a time, mixing until a dough forms. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 15 minutes.
While the dough chills, whisk together the eggs, milk, shredded cheddar cheese, salt, and black pepper in a large bowl.
Heat the olive oil in a skillet over medium heat. Sauté the chopped spinach until wilted, about 2 minutes. Remove from heat and set aside.
On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie dish. Carefully transfer the dough to the dish, pressing it into the edges and trimming any excess.
Spread the sautéed spinach evenly over the crust, followed by the halved cherry tomatoes. Pour the egg mixture over the vegetables, ensuring it is evenly distributed.
Bake the pie in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown.
Allow to cool for 5 minutes before slicing into wedges. Serve warm and enjoy your Multigrain Breakfast Pie!
Nutrition Facts
Calories |
2409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.1 g | 223% | |
| Saturated Fat | 94.6 g | 473% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 2336 mg | 102% | |
| Total Carbohydrate | 153.2 g | 56% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 13.0 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 1270 mg | 98% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2006 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
