Description
This Southern Italian Easter Pie is a savory and cheesy quiche-like dish made with prosciutto, mozzarella, and Parmesan in a flaky pie crust. A traditional Italian holiday recipe, this dish is perfect for Easter brunch, lunch, or a hearty snack. Simple to make and absolutely delicious!
Ingredients
Scale
- 2 Pillsbury refrigerated pie crusts
- 9 large eggs, whisked (reserve 2 tbsp for egg wash)
- 6 oz prosciutto, cut into 1/2-inch pieces
- 4 oz hard Italian sausage, cut into 1/2-inch pieces
- 8 oz fresh mozzarella, cut into 1/2-inch pieces
- 1/2 cup grated Parmesan cheese
- Black pepper, to taste
Instructions
1. Preheat Oven & Prep Crust:
- Preheat oven to 350°F (175°C).
- Line an 8×8-inch baking dish with one refrigerated pie crust.
2. Assemble the Pie:
- Layer mozzarella, prosciutto, and Italian sausage in the pie crust.
- Sprinkle Parmesan cheese and black pepper over the filling.
- Pour the whisked eggs (except for 2 tbsp reserved for egg wash) over the filling.
3. Seal & Egg Wash:
- Place the second pie crust on top, sealing the edges by pressing them together.
- Brush the top and edges with reserved egg wash for a golden-brown finish.
4. Bake & Serve:
- Bake for 55 minutes, until golden brown.
- Let the pie cool for 15 minutes before slicing and serving.
Notes
- Customize the filling: Try adding ricotta, spinach, or different cured meats like soppressata.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Warm in the oven at 325°F for 10 minutes or microwave for 30 seconds.
- Make-ahead option: Assemble the pie and refrigerate overnight before baking.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Brunch, Lunch, Snack
- Method: Baking
- Cuisine: Italian
