Moist & Delicious Pickle and Rosemary Breakfast Pie

Published

6 years ago

July 25, 2020

This super delicious pickle and rosemary pie is the perfect and balanced breakfast for the whole family that is prepared quickly and easily.

I had some leftover pickles that were just sitting in the refrigerator for too long, so I had to give them some use, right?

What turned out as a result was this surprisingly tasty breakfast pie that my whole family loved.

It is super easy and quick to prepare, it’s very moist and tastes delicious! All of those pickle lovers – this is the pie for you! 🙂

This breakfast pie goes great with some Greek yogurt on the side, a great balanced meal! You’ve got to give it a try!

First mix the dry ingredients in a deep bowl: flour, chia seeds, baking powder and salt.
In another bowl, beat the eggs with a mixer, then add the yogurt and olive oil and mix the mixture well again with the mixer.
In the mixture with the beaten eggs and yogurt, add the dry mixture and mix again with a mixer, but at the lowest speed.
When combined, add the finely chopped pickles and cheese. Mix with a spoon to distribute evenly.
Pour the mixture into a baking tin. I used a round with a side mold that can be removed, but it can also be plain. Add fresh rosemary sprigs on top.
Coat the bottom of the tin with olive oil so that it does not stick. Instead, you can use baking paper or bake in a silicone mold.
Bake the pie in a preheated oven at 350 degrees F for about 30 minutes.

Juicing House