Jen Geelen Recipe

Italian Cheese Rustica Pie

By Jen Geelen jenji79

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Jen's Story

Found this recipe in the Pillsbury Best of the Bake-Off Cookbook. I used 1-1/2 Cups of Ricotta when I made it.


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
beaten egg, if desired

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: Italian
Other Tag: Quick & Easy
Hashtag: #cheese