Italian Easter Pie Recipe

Name: Italian Easter Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole 9-inch Pie Crusts (store-bought Or Your Favorite Recipe); 1/2 whole Small Onion, Finely Diced; 2 teaspoons Olive Oil; 6 whole Eggs; 8 ounces, weight Ricotta Cheese; 8 ounces, weight Diced Prosciutto; 2 ounces, weight Sharp Provolone Cheese, Shredded; 2 ounces, weight Grana Padano Cheese, Shredded; 2 ounces, weight Fresh Mozzarella Cheese, Shredded; 3 Tablespoons Parmesan Cheese, Grated; 1/2 teaspoons Ground Black Pepper; 1 whole Egg; 1 teaspoon Water

Servings: persons

2 whole 9-inch Pie Crusts (store-bought Or Your Favorite Recipe)
1/2 whole Small Onion, Finely Diced
2 teaspoons Olive Oil
6 whole Eggs
8 ounces, weight Ricotta Cheese
8 ounces, weight Diced Prosciutto
2 ounces, weight Sharp Provolone Cheese, Shredded
2 ounces, weight Grana Padano Cheese, Shredded
2 ounces, weight Fresh Mozzarella Cheese, Shredded
3 Tablespoons Parmesan Cheese, Grated
1/2 teaspoons Ground Black Pepper
1 whole Egg
1 teaspoon Water

1
Preheat oven to 350.
2
Roll out your bottom pie crust. Place the bottom pie crust in a 9-inch deep dish pie pan. You could also use a cake pan for this. Do not crimp sides yet.
3
Saute diced onion in olive oil until soft and golden, about 5 minutes. Let cool.
4
In a large bowl, beat 6 eggs. Add the ricotta and whisk until lumps are gone. Add prosciutto, provolone, Grana Padano and mozzarella cheese. Add cooked onion and black pepper to taste.
5
Sprinkle grated Parmesan cheese on the bottom pie crust. Pour egg/cheese mixture into your pie crust.
6
Roll out top pie crust and place over pie. Fold the overhang of the top crust over and tuck it behind the edges of the bottom crust. Crimp them together.
7
Beat your remaining 1 egg with 1 teaspoon of water. Brush over top and edges of pie. Cut a slit in pie to vent.
8
Bake 40-50 minutes until top starts to look golden brown. When done, let the pie rest for 10-15 minutes before serving. This is important so it won't ooze all over when you cut it!
9
**Do not be tempted to add any salt. You get plenty of salt from the cheeses and prosciutto. Feel free to substitute a different combo of Italian cheeses or meats.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 whole 9-inch Pie Crusts (store-bought Or Your Favorite Recipe), 1/2 whole Small Onion, Finely Diced, 2 teaspoons Olive Oil, 6 whole Eggs, and more.

Yes, Italian Easter Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Italian Easter Pie

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