This makes 2 pies.

 

  • 3 Lb Ricotta – we prefer Maggio and you know why
  • 8 eggs
  • 1/2 c. grated cheese – whatever your favorite is – we usually use Parm.
  • Note: All meat should be DICED/CUBED – small
  • 1/2 lb Ham – sliced about 1/4 inch thick
  • 1/4 lb prosciutto – sliced thin
  • 1/4 lb pepperoni – sliced thin
  • To Taste;
  • Garlic Powder
  • Pepper
  • Italian Seasoning
  • Parsley – lots of parsley

If you add the seasonings before the eggs then you can taste. I like a strong seasoning taste because when you cook it, it tends to mellow.

Place pie crust in plate – fill with the mixture and cover with second crust.

Bake at 375°F for 45 minutes to 1 hour – the crust should be nice and golden brown.