italian cheese rustica pie
Found this recipe in the Pillsbury Best of the Bake-Off Cookbook. I used 1-1/2 Cups of Ricotta when I made it.
prep time
45 Min
cook time
1 Hr
method
Bake
yield
8 serving(s)
Ingredients
- 1 box (15 oz) refrigerated pie crusts, softened as directed on box
- 3 - eggs
- 1 cup cubed cooked ham
- 1 cup ricotta cheese or small curd cottage cheese
- 1 cup shredded mozzarella
- 1 cup cubed provolone or swiss cheese
- 4 tablespoons grated parmesan
- 1 tablespoon finely chopped fresh parsley
- 1/4 teaspoon dried oregano
- dash pepper
- 1 - beaten egg, if desired
How To Make italian cheese rustica pie
-
Step 1Make Pie Crust as directed on box for two crust pie, using 9" pie plate. Move oven rack to lowest position. Heat oven to 375. -
Step 2In 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.
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Step 3Place 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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