Italian Cheese Rustica Pie

Recipe Rating:
 1 Rating
Serves: 8
Prep Time:
Cook Time:
Cooking Method: Bake


1 box (15 oz) refrigerated pie crusts, softened as directed on box
3 eggs
1 c cubed cooked ham
1 c ricotta cheese or small curd cottage cheese
1 c shredded mozzarella
1 c cubed provolone or swiss cheese
4 Tbsp grated parmesan
1 Tbsp finely chopped fresh parsley
1/4 tsp dried oregano
dash(es) pepper
1 beaten egg, if desired

The Cook

Jen Geelen Recipe
Full Flavored
Ewa Beach, HI (pop. 203,310)
Member Since Apr 2011
Jen's notes for this recipe:
Found this recipe in the Pillsbury Best of the Bake-Off Cookbook. I used 1-1/2 Cups of Ricotta when I made it.
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Make Pie Crust as directed on box for two crust pie, using 9" pie plate. Move oven rack to lowest position. Heat oven to 375.
In a large bowl, slightly beat 3 eggs. Stir in ham, ricotta, mozzarella, provolone, 3 tablespoons of parmesan cheese, parsley, oregano, and pepper. Spoon mixture into pie crust-lined pan. Top with second crust; seal edges and flute. Cut slits in crust in several places. Brush beaten egg over top. Sprinkle with remaining parmesan cheese.
Place pan on lowest oven rack. Bake 50-60 min or until golden brown. Cover edge of crust with strips of foil after 15-20 min of baking to prevent excessive browning. Let stand 10 min before serving.

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