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Italian Cheese Rustica Pie Recipe

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This recipe for Italian Cheese Rustica Pie, by , is from Pathway Learning Community, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Stuck


15 oz pkg refrigerated pie crusts (2 discs)
1 Tbsp. flour

3 eggs
1 c. cubed cooked ham
1 c. shredded mozzarella cheese
1 c. ricotta or small curd cottage cheese
1 c. cubed provolone or Swiss cheese
4 Tbsp. grated parmesan cheese (divided)
1 Tbsp. finely chopped fresh parsley or 1/2 tsp. flakes
1/4 tsp. oregano leaves
Fresh cracked pepper
Beaten egg, if desired

Prepare pie crust according to pkg directions for 2 crust pie - 9 inch pie pan. Place oven rack at lowest position. Heat oven to 375. Sprinkle flour on top of bottom crust BEFORE adding the egg and cheese

In a large bowl, slightly beat 3 eggs. Add ham, ricotta, mozzarella, provolone, 3 Tbsp. of the parmesan cheese, parsley, oregano, pepper - blend well. Spoon filling mixture into pie crust-lined pan. Top with 2nd crust, seal edges and flute. Brush beaten egg over crust. Sprinkle with remaining 1 Tbsp. parmesan. Bake at 375 for 50-60 minutes or until golden brown. Let stand 10 min before serving. 6-8 servings.

Kind of a hearty breakfast quiche - but good for supper as well.




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