Italian Cheese Pie

READY IN: 1hr 35mins
Recipe by Lainey6605

This recipe can serve as a main dish or an appetizer cut into small pieces. For the meat and cheese, buy it in 1/4 inch slices and then dice it into smaller pieces. You can freeze any extra pies you make. This pie is delicious cold, but it's better warm.

Top Review by alikoizumi

I thought this recipe was very good. Yes, it was a bit salty, but not too salty for me. If you want to cut back on the salt decrease the romano cheese by half. It will still turn out delish. I thought this was a great alternative to a quiche... less eggy, more cheesy, and more delicious in my opinion. I would try this recipe again for sure

Ingredients Nutrition

  • 12 lb extra-sharp provolone cheese, cut into 1/4-inch pieces
  • 12 lb sharp provolone cheese, cut into 1/4-inch pieces
  • 14 lb genoa salami, cut into 1/4-inch pieces
  • 14 lb boiled ham, cut into 1/4-inch pieces
  • 2 cups mozzarella cheese, shredded
  • 1 (32 ounce) container ricotta cheese
  • 12 lb locatelli romano cheese or 12 lb pecorino cheese, grated
  • 3 eggs
  • 2 (9 inch) frozen deep dish pie shells

Directions

  1. In a very large mixing bowl, combine all ingredients except crusts.
  2. Mix well, making sure that all ingredients are distributed through the ricotta mixture evenly.
  3. Spoon the ingredients equally into the pie crusts.
  4. For a more decorative look, apply strips of pie crust to the top of the pie in a basketweave pattern.
  5. Bake at 350 degrees until the top of the pie is a dark golden brown and the center is set, approximately 1 hour, 15 minutes.
  6. Allow pies to cool for about 45 minutes before slicing.
  7. Serve warm or cold.

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