easter pie (pizza rustica)
An Italian quiche that is filled with ham, eggs, and cheese, traditionally served on Easter weekend.
Servings 8 to 10
For the crust:
- All purpose flour , 2 to 2.5 cups
- Water reserved from ham (or plain water),1/2 cup
- Oil , 1/4 cup
- salt , 1/2 teaspoon
- Active or instant yeast , 1/4 teaspoon
- Milk , 2 tablespoons
For the pie:
- Hard boiled eggs , 4 (sliced)
- Easter cheese or mozzarella , cubed/sliced, 1.5 cups
- Prosciutto , boiled then shredded, 8 ounces (reserve water for pie crust dough)
- Grated cheese (Romano or Parmesan), 1/2 cup
- Ricotta , 1 cup
- Eggs , 6
- ground black pepper , 1 teaspoon
To make the dough:
Combine all ingredients except for flour in large mixing bowl.
Add 2 cups of the flour and mix until well combined, about 2 to 3 minutes
Add more flour if needed, until a soft dough forms (dough should not be too sticky)
Knead for a total of 3 to 4 minutes and then let rest in covered and oiled bowl while you are preparing the filling
To make the filling:
Beat the eggs until fluffy, about 3 to 4 minutes
Add the grated cheese and ricotta (if using) and mix to combine, about 1 minute
Add the black pepper and the shredded meat and mix to combine.
To assemble the pie:
Preheat oven to 350 degrees
Grease an 8 inch cake pan.
Using 2/3 of the dough, roll out a large circle and insert in into the bottom of the cake pan.
Layer and small amount of the egg-meat mixture onto the bottom of the pie and then cover with sliced eggs and Easter cheese/mozzarella.
Continue layering egg-meat mixture and sliced eggs/Easter cheese, ending with the egg-meat mixture (NOT like shown in the photo:)
Using the remaining dough, roll out another circle and top the pie.
Press the edges of the dough together to seal and roll as shown the in photo above.
Cut slits into the top, brush with egg wash and bake for 45 minutes or until golden brown.