2 eggs
200 grams yoghurt
100 ml oil
350 grams flour
2 teaspoons baking powder
150 grams pepperoni
5 small pickles
150 grams grated Gouda cheese
Preparation
Dice the pepperoni and pickles (small dice works best), mix them well and place them in a small bowl. In another bowl, whisk the eggs with a wire whisk just to break them up, then add the yoghurt and oil. Briefly whisk to combine. Sift the flour with baking powder; add the pepperoni, pickles and cheese and toss it well. This is done to prevent them from sinking to the bottom of the pie during the baking. Stir the dry ingredients into the egg mixture and pour it into a greased baking pan (23 cm; 9"). Bake it in a preheated oven, for about 25-30 minutes, at 190˚C (375˚F).
