Savory Egg Pie with Shallots, Scallions & Leeks

This savory egg pie recipe is the ultimate comfort food for breakfast, brunch, or any time of day. Featuring Lesley Elizabeth Shallots, Scallions & Leeks Seasoning, rich cheeses, and fresh spinach, this dish is baked to golden perfection in a buttery pie crust. Creamy, flavorful, and simple to prepare—this egg pie delivers restaurant-worthy flavor using pantry-friendly ingredients and our signature seasoning blends.

Egg Pie with Shallots, Scallions & Leeks Seasoning

Serves: 6

Ingredients:

• 1 prepared pie crust (store-bought or homemade)
• ½ cup Shallots, Scallions & Leeks Seasoning
• 2 tsp salt
• 6 large eggs
• 1¼ cups heavy cream
• 1 cup whole milk
• 1 cup loosely packed baby spinach (or ½ cup Spinach Seasoning as substitute)
• 1 cup grated Gruyere or Swiss cheese
• 1 cup whole milk ricotta
• Fresh ground black pepper, to taste

Instructions:

1. Preheat oven to 350°F. Press pie crust into a 10-inch cast iron skillet or pie pan. Trim edges to a ½-inch overhang. Line with parchment paper and fill with pie weights or dried beans.
2. Blind bake the crust until it begins to lightly brown. Remove parchment and weights. Set the crust aside to cool completely on a wire rack.
3. Reduce oven temperature to 325°F.
4. In a large bowl, whisk together eggs, cream, milk, and salt. Stir in Shallots, Scallions & Leeks Seasoning, spinach, Gruyere, ricotta, and a pinch of black pepper.
5. Pour the egg custard into the cooled pie crust.
6. Bake for 45–55 minutes, rotating halfway through, until the filling is puffed and golden. The center should be just set.
7. Let the pie cool for at least 20 minutes before slicing. Serve warm or at room temperature.

Why We Love It:

This rustic egg pie delivers flavor in every bite thanks to our herbaceous and aromatic Shallots, Scallions & Leeks Seasoning. It’s balanced with the creamy tang of ricotta and melty Gruyere, while the spinach adds a fresh, nutrient-packed touch. Perfect for holiday mornings, weekend brunches, or a light weekday dinner.

Make It Your Own:

• Swap Gruyere with sharp white cheddar or feta for variation.
• Use kale or arugula in place of spinach if desired.
• Add crumbled bacon or ham for a meatier option.

Love this recipe? Explore more creative and delicious recipes using Lesley Elizabeth’s infused oils, gourmet sugars, and artisan seasonings.