If you’re looking for a new Easter brunch recipe, try this Easter Ham Pie loaded with ham, ricotta, mozzarella and eggs. And if you have leftover ham from Easter dinner, this would be a great recipe to use it in.
About this Easter Ham Pie recipe:
I found a recipe in one of my grandma’s old church cookbooks called Easter Ham Pie. It was an interesting combination of ingredients that I’d never had together.
After doing some research, I found this is very similar to Italian Easter Pie, which seems to also be called Pizzagaina or Pizza Rustica. The authentic version is made just a little differently and is loaded with Italian meats such as prosciutto, pepperoni, genoa salami and Italian sausage. This is our “midwestern America” version, the ultimate in comfort food.
Flavor: This savory pie is loaded with mozzarella, ricotta and parmesan. Ham has a strong flavor, so you have to like ham to like this pie. It has a very comforting flavor that pairs well with many side dishes.
Texture: The texture of this pie is similar to an egg based breakfast casserole. There are 6 large eggs, cheese and ham, so the filling will set up firm so that you can easily slice the pie.
Pie Dough for Easter Pie
This ham pie requires a double pie crust. My grandma’s homemade pie crust is perfect for this recipe, but you can use store bought pie crust or your own favorite recipe as well.
You’ll need to blind bake the pie crust so that the bottom crust fully cooks and doesn’t get soggy.
Switch up the meats and cheeses to have this pie be more authentic. Try prosciutto, basket cheese or provolone.
Add finely chopped veggies such as broccoli or asparagus to the pie filling.
To make the top of the pie golden brown, make an egg wash with one beaten egg and a tablespoon of water. Brush the top crust of the pie with the egg wash before baking.
Make it a meal.
Looking for an Easter brunch menu? Try adding these:
Place one of the pie crusts in the bottom of a greased 9” pie plate. Flute the edges.
Chill the pie crust for 30 minutes.
Preheat the oven to 375ºF.
Place parchment paper in the bottom of the pie crust, then fill with pie weights or dry beans.
Blind bake the pie crust for 15 minutes or until the edges are starting to brown. Remove the crust from the oven and allow it to cool while you prepare the filling.
In a large bowl, whisk the eggs.
Then add the ham, ricotta, mozzarella, parmesan, oregano and garlic powder. Mix well.
Pour the mixture into the baked bottom crust.
Top with the second crust and flute the edges to seal.
Use a sharp knife to make 3 slits across the top of the pie crust.
Sprinkle with sea salt and freshly ground pepper.
Bake at 350ºF for one hour.
Store any leftoveres in the refrigerator in an airtight container.
If you don’t have a deep dish pie plate, you can also use a springform pan since it has deep sides.Refer to the article above for more tips and tricks.The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**