Total Time
1hr 35mins
Prep 20 mins
Cook 1 hr 15 mins

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.

Ingredients Nutrition

  • 226.79 g extra-sharp provolone cheese, cut into 1/4-inch pieces
  • 226.79 g sharp provolone cheese, cut into 1/4-inch pieces
  • 113.39 g genoa salami, cut into 1/4-inch pieces
  • 113.39 g boiled ham, cut into 1/4-inch pieces
  • 473.18 ml mozzarella cheese, shredded
  • 907.18 g container ricotta cheese
  • 226.79 g locatelli romano cheese or 226.79 g pecorino cheese, grated
  • 3 eggs
  • 2 (18 inch) frozen deep dish pie shells


  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.


Most Helpful

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

alikoizumi August 22, 2011

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

missa16365_11628738 February 20, 2011

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

pe230 March 31, 2010

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