Italian Cheese Rustica Pie
|1 box||(15 oz) refrigerated pie crusts, softened as directed on box|
|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|
|1||beaten egg, if desired|
Pinched by dfont, and 64 more.
Ewa Beach, HI (pop. 67,044)
Member Since Apr 2011
Found this recipe in the Pillsbury Best of the Bake-Off Cookbook. I used 1-1/2 Cups of Ricotta when I made it.
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.