Go Back

Easter Pizza Rustica Pie

An Italian savory quiche pie
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours
Course Dinner
Cuisine Italian
Servings 10
Calories 150 kcal

Equipment

  • 1 9" or 10" springform pan

Instructions
 

  • Ingredients:
    1 crust for a 9" or 10" spring form pan
    1 lb whole milk mozzarella (Like Polly O) (Lactose-free mozzarella for low fodmap)
    3/4 lb 1/8" thick sliced prosciutto,diced up.
    1/2 - 1 cup grated parmesan cheese (Reggiano parmigiana)
    3 cups fresh whole milk ricotta cheese (use lactose free for low fodmap)
    fresh ground pepper
    taste for salt before adding a pinch
    5 whole eggs
  • Fry sausage for pizza rustica filling-ibskitchn.com Gorgeous Baked Pizza Rustica Pie - ibskitchn.com Serving pizza rustica as a first course on Christmas Day - ibskitchn.com
    Cube the mozzarella cheese. Cut up the prosciutto as suggested above. Place the ricotta, mozzarella, parmesan, eggs, prosciutto, sopressata (if using), salt and pepper in a large bowl. Mix together using a large wooden spoon. After placing your rolled out bottom crust on the bottom of your springform pan, pour the filling into the pie pan on top of the bottom crust.
    Top with the top crust that you have rolled out, and placed on top of the filling. Crimp edges as shown below. 
    You can then either wrap in plastic and then in foil and freeze until ready to serve, or you can bake it because you plan to eat it when it is done.
    To Bake:  Preheat oven to  350 degrees. Unwrap pie and remove plastic and foil. You can place an aluminum pie ring around the crust to prevent it from burning. Bake the pie for one hour and see if it seems done. I bake it from frozen, so I bake it for 1 and 1/2 hours. I test at one hour but it is usually not done in the middle and not brown enough on top. When top is a deep golden brown and internal temp is hot, remove to a rack to cool. Cool for ten minutes. Then cover with foil. It will keep warm up to an hour in case you are not yet ready to serve it.
    Last year when I removed the spring form sides, the pie was gorgeous - a rich golden brown all over. The crust edges were very deep brown and I feared they would taste burnt, but they tasted wonderful. I was thrilled. It was worth all the time and anxiety. Everyone raved and I basked in the glory.
Keyword Italian quiche pie; savory quiche pie;