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.**