Baked Lavash Egg Pie
A delicate, airy lavash sheet serves as the foundation for this simple baked egg pie, stacked with soft meat, crisp greens, and a generous layer of gooey cheese. It’s equally at home as a laid-back Saturday morning meal or a speedy, satisfying evening supper.
Instructions
Preheat the oven, to 356°F (180°C).
Prepare the base. Line a 9 × 9-inch baking dish with parchment paper. Lay a sheet of lavash flatbread into the dish, gently pressing it into the corners and sides.
Mix the eggs. In a bowl, whisk the eggs with salt, freshly ground black pepper, and your chosen spices until smooth and well combined.
Prepare the filling. Shred the rotisserie chicken into bite-sized pieces. Halve the cherry tomatoes and rinse and dry the spinach. (If using ham or salmon, cut into small cubes or thin strips.)
Assemble. Evenly distribute the filling over the lavash. Pour the egg mixture on top, allowing it to spread evenly. Finish with a generous layer of grated mozzarella.
Bake for 25–30 minutes, until the eggs are set and the cheese is melted and lightly golden.
Rest and serve. Remove from the oven and let the pie rest for a few minutes before slicing.
Chef’s Tip
Customize the protein: Rotisserie chicken brings richness, but ham adds saltiness, while salmon lends a delicate, elegant touch.
Mind the moisture: Tomatoes are juicy—use them sparingly to keep the lavash crisp rather than soggy.
Upgrade the cheese: Mozzarella melts beautifully; a small handful of Parmesan adds depth and savoriness.
Let it rest: A 5-minute rest allows the layers to set, making cleaner slices and better texture.
Serve thoughtfully: Pair with a fresh green salad or a spoon of Greek yogurt for balance and contrast.
