Easter Pizza Rustica Recipe

A traditional meat pie Mom always made at Easter time and we couldn't wait for this to cool and eat it.



This recipe can be cut in half as it makes one large or two small ones and it also freezes well.



Pizza Rustica is basically a meat quiche with a buttery crust.



I usually make two instead of one large.



Scroll down to the printable recipe card for this recipe..

A Little History on Easter Pie

This Italian Easter Pizza Rustica comes from Naples and can trace its history back to the 17th century.



During this time period, it was a real Easter treat and a must make.



After fasting for 40 days from any dairy foods, this was a decadent dish to break that Lenten fast

Naples

In and around Naples, the dish is known as pizza Rustica, pizza ripiena, or pizza chiena.



The different spellings and names come from the different Regions and dialects in Italian but they all mean the same thing. It's a stuffed pizza.



And boy is this pie is bulging and stuffed! Pizza Rustica is layered with many imported types of meat, such as fresh genoa salami and traditional Italian cheeses.

Pizza

Then this delicious decadent pizza is layered into a delicious pastry crust.



This is a deep dish cousin to quiche. It has a rich buttery crust 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.

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Easter Pizza Rustica Pin for later

Easter Pie

If you love quiche then you will love this Easter pie, full of tasty cheeses, eggs, deli meat and baked in this delicious crust.



Give it and try and let me know how you like it, this is a classic Easter Holiday Italian recipe.

Easter, Pizza Rustica, Quiche, Pie

pie, quiche, casserole

Italian

Yield: 8Author: Claudia Lamascolo

Easter Pizza Rustica Recipe

prep time: 20 minscook time: 60 minstotal time: 80 mins

In and around Naples, the dish is known as pizza rustica, pizza ripiena, or pizza chiena.

The different spellings and names come from the different Regions and dialects in Italian but they all mean the same thing. It's a stuffed pizza.

ingredients:

• Dough:
• 6 cups flour
• 5 eggs slightly beaten
• pinch of salt
• 4 stick (1 pound) butter
• Using a flat beater dough hook, add ingredients and beat until this forms a smooth ball. Set aside for 30 minutes covered. Cut the dough 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 use around 1 cup of each deli meat diced in 1/4 inch cubes and for the cheeses below I use a blend of cheeses around 2 cups combined. Mix and match what you prefer.
• This makes two deep-dish pies or one large baking casserole pan.
• Hot Italian Sausage
• Capicola
• Pepperoni
• Soppressata
• Prosciutto
• Mozzarella
• Basket Cheese
• Provolone
• 2 lbs Whole Milk Ricotta Cheese
• 1/2 grated cup Romano Cheese
• 10 eggs
• 1 teaspoon black pepper
• pinch of cayenne pepper
• Garnish:
• 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

instructions:

1. Preheat oven to 375 degrees
2. Mix all filling ingredients together (except the beaten egg for the top) until well blended and set aside.
3. Roll dough out into two sections. Fit into the lightly sprayed greased baking dish.
4. Pour filling in the bottom dough. Roll remaining dough to fit the top. Poke holes on top with a fork.
5. 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.
6. This recipe can be cut in half and it also freezes well. I usually make two instead of one large.

calories
425

fat (grams)
12

sat. fat (grams)
6

carbs (grams)
12

net carbs
9

protein (grams)
11

sugar (grams)
4

Created using The Recipes Generator

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