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All Reviews for Italian Savory Pie
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch pie
1039_recipe_quiche.jpg
Ingredients
Ingredient Checklist
2 cups all-purpose flour, plus more for work surface
1/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
2 large eggs, lightly beaten
1 pound whole milk ricotta
3 large eggs
1/4 cup freshly grated Parmesan cheese
1/4 pound mozzarella cheese
1/4 pound prosciutto, thinly sliced
2 tablespoons chopped fresh parsley
1/2 teaspoon freshly ground pepper
1 large egg, lightly beaten, for brushing
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch pie
1039_recipe_quiche.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch pie
Recipe Summary
Yield: Makes one 9-inch pie
Yield: Makes one 9-inch pie
Makes one 9-inch pie
1039_recipe_quiche.jpg
1039_recipe_quiche.jpg
Ingredients
Ingredients
- 2 cups all-purpose flour, plus more for work surface
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
- 2 large eggs, lightly beaten
- 1 pound whole milk ricotta
- 3 large eggs
- 1/4 cup freshly grated Parmesan cheese
- 1/4 pound mozzarella cheese
- 1/4 pound prosciutto, thinly sliced
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon freshly ground pepper
- 1 large egg, lightly beaten, for brushing
Directions
Preheat oven to 375 degrees with rack in center. Prepare crust: In the bowl of a food processor, combine flour, sugar, baking powder, and salt. Pulse to combine. Add butter; pulse until mixture resembles cornmeal. With processor running, add eggs and process until dough comes together and forms a ball, about 1 minute. Transfer to a lightly floured work surface, and knead until smooth, 3 to 5 minutes.
Prepare filling: In a large bowl, stir together ricotta, eggs, Parmesan, mozzarella, prosciutto, parsley, and pepper; set aside.
Divide dough into 2 pieces, one slightly larger than the other. Roll larger piece into a 12-inch circle; gently transfer to a 9-inch glass pie dish. Place filling in pie plate and spread evenly; set aside.
Roll remaining dough into a 9-by-9-inch square; cut into 1/2-inch wide strips. Using strips, form a lattice pattern over filling. Trim bottom crust, leaving a 1/2-inch overhang. Crimp edges to seal. Brush with egg, and bake until filling is firm, 40 to 45 minutes. Let cool completely before serving.
Reviews (5)
Add Rating & Review
22 Ratings
5 star values:
4
4 star values:
2
3 star values:
9
2 star values:
4
1 star values:
3
Reviews (5)
Add Rating & Review
22 Ratings
5 star values:
4
4 star values:
2
3 star values:
9
2 star values:
4
1 star values:
3
Add Rating & Review
22 Ratings
5 star values:
4
4 star values:
2
3 star values:
9
2 star values:
4
1 star values:
3
22 Ratings
5 star values:
4
4 star values:
2
3 star values:
9
2 star values:
4
1 star values:
3
22 Ratings
5 star values:
4
4 star values:
2
3 star values:
9
2 star values:
4
1 star values:
3
- 5 star values:
- 4
- 4 star values:
- 2
- 3 star values:
- 9
- 2 star values:
- 4
- 1 star values:
- 3
Martha Stewart Member
Rating: Unrated
06/06/2014
This is one of my favorite recipes. Ive been making it since before I moved from home. Add an extra egg to the dough to make it more pliable and your life easier. This pie goes a long way as it is a very satisfying and filling meal.
Martha Stewart Member
Rating: Unrated
10/10/2013
Very good! Keep in mind that the dough is very fragile. I added some sauteed chopped Swiss chard and onions to the cheese. Also - the reason the recipe says to cool completely before serving is because it really needs time to set up. If you serve it while it's still hot it will be runny. Edible, but runny.
Martha Stewart Member
Rating: Unrated
09/13/2013
delicious, I used pancetta as that is what I had on hand. I think it was perfect.
Martha Stewart Member
Rating: Unrated
04/05/2013
This recipe is amazing. I loved it so much I made 30 of these pies for a church luncheon.
Martha Stewart Member
Rating: Unrated
05/09/2010
I expected this to taste like a quiche, but the filling was much more reminiscent of the cheese filling in lasagna. It wa ok, but I kind of expected it to be beter.
Martha Stewart Member
Rating: Unrated
06/06/2014
This is one of my favorite recipes. Ive been making it since before I moved from home. Add an extra egg to the dough to make it more pliable and your life easier. This pie goes a long way as it is a very satisfying and filling meal.
Rating: Unrated
Rating: Unrated
10/10/2013
Very good! Keep in mind that the dough is very fragile. I added some sauteed chopped Swiss chard and onions to the cheese. Also - the reason the recipe says to cool completely before serving is because it really needs time to set up. If you serve it while it's still hot it will be runny. Edible, but runny.
Rating: Unrated
09/13/2013
delicious, I used pancetta as that is what I had on hand. I think it was perfect.
Rating: Unrated
04/05/2013
This recipe is amazing. I loved it so much I made 30 of these pies for a church luncheon.
Rating: Unrated
05/09/2010
I expected this to taste like a quiche, but the filling was much more reminiscent of the cheese filling in lasagna. It wa ok, but I kind of expected it to be beter.
All Reviews for Italian Savory Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Italian Savory Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
