"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mema's Italian Cheesepie - GF Recipe

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This recipe for Mema's Italian Cheesepie - GF, by , is from Eating Gluten Free with the Seitz Clan, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lucille Tupin

Category:
Category:

Ingredients:  
Ingredients:  
1-lb ham (pre-cooked) diced (GF:Hormel Cure 81)
1-lb grated Romano Cheese (or combination of Romano and Parmasan)
1-lb grated Mozzerella Cheese
6 large eggs
2 1/2 c. flour (GF Bob's Red Mill 1to1 Blue Lable)
1 tsp. xanthan gum (for GF)
1/2 tsp. Salt
Lots Pepper (2-3 Tbsp)
2-Tbsp Crisco or cold butter diced into small pieces

Directions:
Directions:
Preheat oven to 350 degrees.

For Dough:
Mix flour, xanthan gum, salt, and 1 1/2 Tbsp. pepper. Cut crisco into flour. Add 2 eggs and just enough ice cold water (about 1/4 c to 1/2 c.) to make like pie dough. Split dough into two pieces (2/3 and 1/3 split for crust). The small portion is for the top crust and larger portion is for the bottom. (This can all be done in a large KitchenAid mixer using the flat mixer blade, not the whisk.)

If dough is warm, wrap in plastic and place in refrigerator before rolling. Roll the larger portion 1/4" thick on parchment paper (or on plastic grocery store bag cut into two large pieces) and place it in 9x13 glass pan so it fits on the bottom and all sides. Peel off the parchment paper. (You can also line a 9x13" pan with non-stick foil and place in that)

For Cheese mixture:
Hand beat 3 eggs and mix grated cheeses and ham to make it moist. Add lots of black pepper to taste (about 1 1/2-2 Tbs.). No salt. (The KitchenAid can be used for this also using the flat mixer blade) Add cheese mixture to pan with crust in it and pat down evenly. This will rise about an inch during cooking and then recede.

For Top Crust:
Roll out the second dough (small portion) on parchment paper until about 1/4" thick. Top the pan with the cheese mixture and seal all the edges. Slit the top and brush with a beaten egg.

Bake until golden brown about 45 minutes to 1 hour. Let cool to room temperature before slicing or cheese will run out. This freezes well.

Number Of Servings:
Number Of Servings:
9 x 13 pan ~30 pieces
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Usually served on Easter morning after mass. This recipe is savory and it has NOTHING to do with cheesecake. If you don't like strong cheese, this isn't for you. The Italian side of our family LOVES this recipe!

 

 

 

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