No Crust Egg Pie
A light, custard-like egg pie featuring warm spices and a creamy texture, perfect for brunch or dessert, appealing to those who enjoy comforting, spiced baked treats.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Spray two pie tins with nonstick coating.
- In a mixing bowl, combine all ingredients and mix thoroughly with a mixer.
- Pour the mixture evenly into the prepared pie tins.
- Bake in the preheated oven for 35 minutes or until the pies are light brown and firm.
Tips & Substitutions
For a creamier texture, use whole milk instead of low-fat. You can substitute the margarine with melted butter for a richer flavor. If self-rising flour isn't available, use all-purpose flour with a teaspoon of baking powder. Adding a pinch of salt can enhance the overall flavor. This recipe is quite versatile; feel free to experiment with spices like cardamom or add chocolate chips for a sweet twist.
Serving Suggestions
Serve the No Crust Egg Pie warm or chilled, topped with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a fresh fruit salad or a light green salad for a balanced meal. This dish is perfect for brunch, and you might also enjoy it alongside my favorite cornbread for a comforting spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also microwave individual slices, but be cautious not to overheat, as it can change the texture.
Nutrition & Diet Analysis (per serving)
Each serving of No Crust Egg Pie contains roughly 1127 calories, with 10g protein, 111g carbohydrates, and 43g fat. It is an excellent source of dietary fiber (76% of the Daily Value), iron (24% of the Daily Value), and calcium (24% of the Daily Value), and a good source of potassium. It also contributes 21g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use egg substitutes in this recipe?
Yes, you can use egg substitutes like flax eggs or commercial egg replacers. However, the texture and flavor may slightly differ from the original recipe. Typically, one flax egg is made with one tablespoon of ground flaxseed mixed with three tablespoons of water, letting it sit until it thickens.
How do I know when the egg pie is done baking?
The pie is done when it's light brown on top and firm to the touch. You can also insert a toothpick in the center; if it comes out clean, the pie is ready. Keep an eye on it during the last few minutes of baking to avoid overcooking.
Can I freeze the No Crust Egg Pie?
Yes, you can freeze the pie. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. It can be stored for up to two months. Thaw in the refrigerator overnight before reheating for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).