This poured pie is the easiest savory bake in my kitchen: a simple kefir batter poured over a classic egg and green onion filling. It bakes up golden and fluffy, with a tender crumb and fresh spring flavor — if you love egg breakfasts, my Skillet Eggs in Tomato Sauce with Cream Cheese is another morning favorite. Enjoy it warm for breakfast, pack it for lunch, or serve it as a light dinner with soup.
Ingredients
For the batter:
- 150 g (1 1/4 cups) all-purpose flour
- 2 eggs
- 200 g (3/4 cup + 1 tbsp) kefir (2.5%)
- 5 g (1 tsp) baking powder
- Salt to taste
For the filling:
- 4 eggs, hard-boiled
- 60 g (2 oz) green onions
- Salt to taste
Instructions
- For the batter, whisk the eggs with the kefir until smooth, then stir in the flour, baking powder and salt until no lumps remain.
- For the filling, dice the hard-boiled eggs and mix with the finely chopped green onions and a pinch of salt.
- Spread half of the batter into an 18 cm (7-inch) baking dish.
- Evenly distribute the egg and green onion filling on top.
- Cover with the remaining batter and smooth it out with a spoon.
- Bake at 180 °C (350 °F) for 35–40 minutes until golden and a skewer comes out clean. Serve warm or at room temperature.
Tips
- Don’t overmix the batter — stir just until no lumps remain for a tender, fluffy crumb.
- Cool the hard-boiled eggs completely before dicing so they cut neatly. Serious Eats has a thorough guide to foolproof hard-boiled eggs.
- The pie is done when the top is deeply golden and a skewer inserted in the center comes out clean.
Nutrition (per 100 g): 110 kcal · protein 6 g · fat 6 g · carbs 8 g.
More egg-packed breakfasts: try my Skillet Eggs in Tomato Sauce with Cream Cheese or the protein-rich Leek Quiche with Cottage Cheese Oat Crust.