Easy Slow Cooker Kefir Pie with Eggs and Onions

From affordable products, for a quick meal, dinner or snack! A jellied pie with green onions and eggs, cooked in a slow cooker, will help out when you need to quickly feed your family or unexpected guests. The recipe is simple and does not require any special culinary skills. This pie can also be baked in the oven.
cook time: 1h
Nora Vaughn
Easy Slow Cooker Kefir Pie with Eggs and Onions

Nutrition Facts (per serving)

174
Calories
7g
Fat
16g
Carbs
8g
Protein

Ingredients (6 portions)

For dough:

Wheat flour 150 g
Kefir 1 cup
Turmeric to taste
Chicken eggs 2 pc
Salt 0.5 tsp
Soda 0.5 tsp

For filling:

Green onions 20 g
Chicken eggs 4 pc
Salt to taste
Ground black pepper to taste
Dill 40 g

To grease the mold:

Vegetable oil 1 tbsp

Recipe instructions

Step 1

Step 1
How to make jellied pie with eggs and green onions in a slow cooker? Prepare all the necessary ingredients. Be sure to sift the flour to saturate it with oxygen, then the cake will turn out airy. Remove the kefir and eggs for kneading the dough from the refrigerator in advance so that they warm up to room temperature.

Step 2

Step 2
Knead the dough. Beat two eggs into a suitable container. Add salt. For color, I recommend adding a pinch of turmeric. If you are using homemade eggs with bright yolks, you donʼt need to add turmeric. Beat the eggs with a fork or whisk.

Step 3

Step 3
Pour kefir into the egg mixture. Add soda and a little flour. Stir until smooth.

Step 4

Step 4
Add the sifted flour little by little, stirring thoroughly with a whisk. Please note that you may have more or less flour than indicated in the recipe. Focus on the consistency of the dough.

Step 5

Step 5
The dough should be fluid, but not completely liquid, approximately like thick sour cream.

Step 6

Step 6
How to prepare the filling for a jellied pie? Finely chop the washed and dried green onions.

Step 7

Step 7
Boil chicken eggs hard. Cool by pouring cold water over them. Peel the cooled eggs and also cut them into small cubes with a knife or using a special device.

Step 8

Step 8
Chop the washed and dried dill. Combine all the chopped greens and eggs in a bowl. Add salt and pepper to taste and stir. The filling is ready.

Step 9

Step 9
You can start baking the pie in a slow cooker. Grease the multicooker bowl with refined, odorless vegetable oil (I used olive oil).

Step 10

Step 10
Pour half of the dough into the multicooker bowl. Place the filling on top of the batter and distribute evenly.

Step 11

Step 11
Pour the remaining half of the dough over the filling. Level with a silicone spatula or spoon dipped in cold water. Bake the pie in a slow cooker, turning on the “Bake” mode for 40 minutes. After turning off, carefully so as not to burn yourself, remove the pie, turn it over to the other side and bake for another 5 minutes so that a golden brown crust forms on the other side. Focus on your technique.

Step 12

Step 12
The finished pie is especially appetizing and tasty when served hot. I served it with pickled mushrooms, herbs and fresh vegetables. Bon appetit!

Additional rubrics

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