Real Recipes From Real Home Cooks ®

easter brunch pie

(2 ratings)
Blue Ribbon Recipe by
sherry monfils
worcester, MA

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.

Blue Ribbon Recipe

This brunch pie is an awesome way to use leftover holiday ham. The buttery flaky crust holds an egg and cheese mixture filled with 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.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 8 serving(s)
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For easter brunch pie

  • 1 pkg
    refrigerated pie crusts
  • 1 lb
    container low-fat ricotta cheese
  • 3
  • 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

How To Make easter brunch pie

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