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.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

While the dough chills, whisk together the eggs, milk, shredded cheddar cheese, salt, and black pepper in a large bowl.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Bake the pie in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown.

Step 9

Allow to cool for 5 minutes before slicing into wedges. Serve warm and enjoy your Multigrain Breakfast Pie!

Nutrition Facts

Serving size	1016.7 grams (1016.7g)

Amount per serving	% Daily Value*
Calories	2409

Total Fat 174.10g	223%
Saturated Fat 94.60g	473%
Polyunsaturated Fat 1.30g
Cholesterol 1128mg	376%
Sodium 2336mg	102%
Total Carbohydrate 153.20g	56%
Dietary Fiber 22.00g	79%
Total Sugars 13.00g
Protein 82.70g	165%

Vitamin D 292IU	1462%
Calcium 1270mg	98%
Iron 14mg	79%
Potassium 2006mg	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.

Source of Calories

Fat: 62.4%

Protein: 13.2%

Carbs: 24.4%