Italian Cheese Pie

Lainey6605's Note:

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.

• Total Time: 1 hrs 35 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Serves: 20

Yield: 2.0 pies

• ½ lb extra-sharp provolone cheese , cut into 1/4-inch pieces
• ½ lb sharp provolone cheese , cut into 1/4-inch pieces
• ¼ lb genoa salami , cut into 1/4-inch pieces
• ¼ lb boiled ham , cut into 1/4-inch pieces
• 2 cups mozzarella cheese , shredded
• 1 (32 ounce) container ricotta cheese
• ½ lb locatelli romano cheese or ½ 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.

Reviews

[Chef #1542146]

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

[missa16365_11628738]

its a bit to salty for my taste, but still good especially when paired with a salad.

[Chef #1102075]

this was a hit for me as I cooked it for the first time this is a keeper.