Mediterranean Brunch Pie

80 12
Recipe By
(6) 5 Reviews
Prep Time
Total Time


Take some Mediterranean inspiration for your next brunch by baking eggs, fresh veggies, ham and cheese in a flaky puff pastry.

Read MoreRead Less

What You Need

Sale Whale Button ?
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat oven to 400ºF. Spread tomatoes and peppers onto paper towels to drain. Meanwhile, cook and stir spinach and onions in dressing in skillet on medium heat until onions are tender and no liquid remains.
  • Roll 1/2 the pastry on lightly floured surface to 12-inch square; press onto bottom and up side of greased 9-inch springform pan. Fill with layers of 1/2 each ham, spinach mixture, tomatoes, peppers and cheese. Repeat layers. Drizzle with all but 1 Tbsp. eggs.
  • Roll remaining pastry to 11-inch square; place over ingredients in pan. Pinch edges of pastry together to seal. Brush top with reserved egg; cut slits in crust to allow steam to escape. Bake 55 min. or until golden brown. Cool 10 min.

How to Prevent Soggy Pastry

Brush bottom crust with 1 Tbsp. Dijon mustard before topping with filling. The mustard creates a barrier to help prevent the bottom crust from becoming soggy from the moist filling.


  • 12

Nutritional Information

Serving Size 12
Calories 290
% Daily Value
Total fat 19g
Saturated fat 4.5g
Cholesterol 105mg
Sodium 360mg
Carbohydrate 21g
Dietary fibre 2g
Sugars 3g
Protein 12g
Vitamin A 40 %DV
Vitamin C 40 %DV
Calcium 15 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rate this Recipe

Leave a Review

  • dbennett1956 |

    Not being partial to mustard instead of halving the ingredients I gave them each their own layer. Pat dried ham and veggies, 1st layer in was the ham, second the cheese, then I layered the remaining ingredients. This seemed to solve the moisture problem with the bottom crust. Also the colors and layering was more noticeable when slicing and serving.

  • lrahwan |

    GREAT ! Alterations: Double the cheese (2 cups), 1 extra egg (7) & sprinkle egg with salt, pepper & garlic powder (after removing the 1 tbsp for brushing on top of dough) NOTE: Place pizza tray under pie in over as spring form pan leaks!

  • deedee2ks |

    I made this today for dinner and we all loved it. My 2 1/2 year old ate her whole slice. I added a bit more salad dressing and I think I should have stuck to the recipe as it made the bottom pastry a tad bit wet. I really enjoyed it however and I intend to make it during the holidays to keep in the fridge for guests. Thank you Kraft.