and it also freezes well. Pizza Rustica is basically a meat quiche with a buttery crust.
I usually make two instead of one large.
Easter Pizza Rustica Pin for later
This is a deep dish cousin to quiche. It has a rich buttery crust with with deli meats and cheese. This is normally served around Easter right at the end of Lent. My mom made this every year.
Mom was a huge fan of basket cheese which is one of the cheeses used in this Easter Pizza Rustica recipe.
6 cups flour
5 eggs slightly beaten
pinch of salt
4 stick (1 pound) butter
Using a flat beater dough hook, add to the mixing ball and beat until this form a smooth ball. Set aside for 30 minutes covered. Cut in half.
Meat and Cheese Filling:
The filling really has no limits. You can add less or more of each item that you like, this is a guideline of what we put into it. I stick to around 1 cup of each( note I buy the meats and cheeses from the deli in chunks (not sliced) then dice in 1/4 inch diced cubes for below I use 8 ounces of each diced or cubed in this recipe) This makes two deep dish pies or one large baking pan.
2 lbs Whole Milk Ricotta Cheese
1/2 grated cup Romano Cheese
1 teaspoon black pepper
pinch of cayenne pepper
1 beaten egg to brush on top of the crust
you will need one 10 x 15 inch baking dish oil sprayed or 2 - deep 9 inch round cake pans
Preheat oven to 375 degrees
Mix all filling ingredients together (except the beaten egg for the top) until well blended and set aside.
Roll dough out into two sections. Fit into the lightly sprayed greased baking dish.
Pour filling in the bottom dough. Roll remaining dough to fit the top. Poke holes on top with a fork.
Bake at 375 degree hot oven around 45 minutes then brush with beaten egg, return to the oven to cook another 30 minutes or so until golden brown and set in the middle.
This recipe can be cut in half and it also freezes well. I usually make two instead of one large.