Breakfast Pie Recipe

Make dough

In a medium bowl whisk together 1.5 cups all-purpose flour and 0.25 tsp salt. Add the 1/8 cup cold cubed butter pieces and 1/8 cup additional cold cubed butter. Using a pastry cutter or fingertips, cut the butter into the flour until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Add water and chill

Drizzle 3 tablespoons cold water over the flour-butter mixture and gently mix with a fork until dough just comes together when pressed — do not overwork. Gather into a disk, wrap tightly in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Blind bake

Preheat oven to 375°F (190°C). On a lightly floured surface roll chilled dough into a 10-inch circle about 1/8" thick. Fit into a 9-inch pie dish or tart pan, trim and crimp edges. Line crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, and bake another 8–10 minutes until lightly golden. Remove from oven and set aside while preparing filling.

Prepare vegetables and bacon

While crust chills, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 1/2 cup diced onion and 1/2 cup diced bell pepper; sauté until softened and translucent, about 4–5 minutes. Add 1 cup chopped baby spinach and cook until wilted, about 1 minute. Remove from heat and let cool slightly. If bacon is not cooked, cook 4 slices until crisp, drain on paper towels, then chop roughly.

Make custard

In a large bowl whisk together 6 large eggs and 1/2 cup whole milk until smooth. Stir in 1 cup grated cheddar, cooked bacon, sautéed vegetables, 3/4 tsp salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp smoked paprika. Mix gently to combine.

Assemble and bake

Reduce oven to 350°F (175°C). Pour the egg-cheese mixture into the pre-baked crust, smoothing the top. Place pie on a rimmed baking sheet and bake for 30–35 minutes, or until the center is just set (a slight jiggle is okay) and the top is golden. Remove from oven and rest 10 minutes before topping.

Mix Bloody Mary

While the pie bakes or rests, whisk together 1/2 cup tomato juice, 1 teaspoon vodka (optional), 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon hot sauce, 1 teaspoon fresh lemon juice, 1/4 teaspoon celery salt, 1/4 teaspoon freshly ground black pepper, and 1/2 teaspoon prepared horseradish in a small bowl until smooth and slightly frothy. Taste and adjust seasoning — add more hot sauce for heat, more lemon for brightness, or a pinch of sugar if the tomato juice is very acidic.

Garnish preparation

Halve or leave whole 6 cherry tomatoes on skewers or toothpicks with pickled green beans or olives if using. Trim 2 celery stalks into thin sticks for serving alongside slices.

Top the pie

To serve, spoon a thin ribbon or pool of the Bloody Mary sauce onto each slice of warm pie (about 1–2 tablespoons per slice) or lightly brush the surface of the pie with the sauce for a more even finish. Arrange celery stalk and skewered cherry tomatoes/pickled items on the side or on top for a classic Bloody Mary presentation.

Final seasoning

Sprinkle 2 tablespoons finely chopped fresh chives over the pie, then finish with an additional 1/4 tsp salt and 1/4 tsp freshly ground black pepper to taste.

Serve

Slice the pie into 6–8 wedges. Serve warm with Bloody Mary-topped slices and garnishes on the side. Leftovers keep covered in the refrigerator for up to 3 days; reheat gently in a 325°F oven until warmed through.