Easter brunch pie

sherry monfils


Sometimes my dad would make this for Easter brunch, sometimes he would make it the weekend after Easter with leftover ham. Either way, it was always awesome and so easy to make.

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★★★★★ 2 votes
15 Min
1 Hr

Blue Ribbon Recipe

Notes from the Test Kitchen:
This brunch pie is an awesome way to use leftover holiday ham. The buttery flaky crust holds an egg and cheese mixture full chunks of savory ham. The cheeses and seasoning complement the ham perfectly in this pie. Ricotta cheese and eggs give this pie a different texture. The filling was a little bit softer than a quiche but still firm. It was a great surprise at how yummy it was. We can't wait to make this again.


1 pkg
refrigerated pie crusts
1 lb
container low-fat ricotta cheese
1 lb
cooked, diced ham
3/4 c
reduced-fat, shredded mozzarella cheese
1/2 tsp
garlic powder
1/4 tsp
2 Tbsp
grated Parmesan cheese


1Heat oven to 325. Lightly spray a 9" pie pan with cooking spray. Place 1 pie crust in pan.
2In large bowl, beat ricotta cheese and eggs until combined.
3Stir in ham, mozzarella cheese, garlic powder and pepper. Mix well.
4Pour into pie crust in pan.
5Sprinkle mix with Parmesan cheese.
6Place remaining crust over mix and fold edges together to seal.
7Make slits in top crust to vent.
8Place thin strips of foil over edges to prevent burning.
9Bake for 1 hour. 10 mins before it's done, take foil off.

About this Recipe

Main Ingredient: Pork
Regional Style: American