Irresistible Brazilian-Style Savory Cheese Pie

I’ve been perfecting this savory pie recipe for years, drawing inspiration from the beloved Brazilian torta salgada. This versatile dish emerged in the 1950s as busy homemakers sought quick, delicious meals that could feed a crowd. What makes this recipe special is its cloud-like texture and perfect balance of cheese and herbs, making it ideal for everything from casual brunches to elegant dinner parties.

Why You’ll Love This Recipe

After countless tests in my kitchen, I’ve discovered the secret to achieving that perfect, fluffy texture lies in the unique combination of cornstarch and wheat flour. The result is a gorgeously light, cheese-studded pie that perfectly straddles the line between bread and cake.

Ingredients

For the Base

• 3 large eggs, at room temperature
• 1 tablespoon (15g) sugar
• ½ tablespoon (7.5g) salt
• 100ml (⅓ cup + 1 tablespoon) vegetable oil
• 100g (¾ cup) cornstarch
• 250ml (1 cup) whole milk, at room temperature
• 300g (2½ cups) all-purpose flour
• 1 tablespoon (15g) baking powder

For the Filling

• 200g (2 cups) freshly grated mozzarella cheese
• ¼ cup fresh herbs, finely chopped (parsley, chives, or dill)

Step-by-Step Instructions

Preparation

1. Position your oven rack in the middle and preheat to 180°C (350°F)
2. Grease a 9-inch (23cm) springform pan thoroughly and line the bottom with parchment paper
3. Ensure all refrigerated ingredients have reached room temperature

Making the Batter

1. In a large mixing bowl, combine eggs, sugar, and salt. Beat until the mixture becomes slightly pale and well incorporated, about 2 minutes
2. Pour in the vegetable oil in a steady stream while whisking constantly. This creates an emulsion that helps achieve the perfect texture
3. Add the milk gradually, continuing to whisk until the mixture is completely smooth

Adding Dry Ingredients

1. Sift together the cornstarch and flour in a separate bowl
2. Gradually fold the dry ingredients into the wet mixture, using a rubber spatula to cut through the batter gently
3. Once about half the flour mixture is incorporated, add the grated mozzarella and herbs
4. Fold in the remaining flour mixture until just combined
5. Finally, sprinkle the baking powder over the batter and fold it in with just a few strokes – overmixing at this stage will result in a dense pie

Baking

1. Transfer the batter to your prepared pan, smoothing the top gently
2. Bake for 45-50 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean
3. Allow to cool in the pan for 10 minutes before releasing the springform
4. Transfer to a wire rack to cool completely

Pro Tips for Perfect Results

• Grate your own cheese rather than using pre-shredded varieties
• The batter will be thick – this is exactly what you want
• Don’t open the oven door during the first 30 minutes of baking
• Test for doneness in several spots, as the cheese can create moist pockets

Storage and Make-Ahead Tips

This savory pie keeps well at room temperature for up to 3 days when stored in an airtight container. You can also freeze individual slices for up to 2 months – just wrap them well in plastic wrap and foil.

Nutritional Information

Per serving (1/8 of pie):

• Calories: 385
• Protein: 12g
• Carbohydrates: 45g
• Fat: 18g
• Fiber: 1.5g
• Sodium: 450mg
• Calcium: 180mg

Serves 8-10

This recipe produces a consistently tender, flavorful pie that’s become a staple in my kitchen. The combination of cornstarch and wheat flour creates an exceptionally light texture, while the generous amount of cheese ensures every bite is satisfying. Whether served warm or at room temperature, it’s perfect for any occasion.