Easter Brunch Pie Recipes

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ITALIAN EASTER PIE

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 15



Italian Easter Pie image

Steps:

  • For the dough: In a medium bowl, whisk together the eggs and water; set aside. In the bowl of a food processor, combine the flour and salt and pulse a couple of times. Add the chilled butter and pulse about 10 times until pea-size pieces remain. Add the egg mixture and pulse 15 to 20 times until a dough ball forms. Place the dough ball on a floured surface and knead until smooth and elastic, about 1 minute. Divide into 2 balls, wrap each ball with plastic wrap and rest in the fridge for at least 1 hour.
  • For the filling: While the dough is resting, whisk together the ricotta cheese, salt, some pepper and 6 of the eggs in a medium bowl and set aside. In a 10-inch skillet over medium heat, add the oil and brown the sausage, breaking up the pieces while it's cooking, 5 to 8 minutes. Drain the sausage on a paper towel-lined plate, leaving behind any fat. Add the asparagus and cook until beginning to soften, 4 to 5 minutes. Set aside.
  • Preheat the oven to 375 degrees F. Grease a 9-inch cake pan with butter.
  • On a well-floured counter, roll out each dough ball into a thin 14-inch circle. Cover one circle with plastic wrap until ready to use. Loosely roll the other dough circle around a rolling pin and unroll over the prepared cake pan, letting the excess hang over the side. Press the dough gently into the sides of the pan so there is no gap between the pan and the dough. Shingle the salami over the bottom of the dough, creating an even layer. Then, add the asparagus in an even layer on top of the salami. Next, add half of the egg mixture and spread it out evenly, then top with the capicola in an even layer. Layer in the sausage and top with the remaining egg mixture, then finally the provolone cheese.
  • Whisk the remaining egg with 1 tablespoon water and brush the outside rim of the dough with the egg wash. Add the remaining dough circle to the top of the pie and cut off the excess dough. Press both circles together to create a seal. Brush the remaining egg wash over the entire top and slice a couple slits in the top of the pie. Bake until golden brown, 45 to 55 minutes. Let stand 10 minutes before slicing.

3 large eggs
3 tablespoons cold water
3 cups all-purpose flour, plus more for dusting
1 1/4 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces, plus more for the pan
22.5 ounces full-fat ricotta cheese
1/2 teaspoon kosher salt
Freshly ground black pepper
7 large eggs
1 tablespoon olive oil
1 pound ground spicy or sweet sausage
8 ounces asparagus, sliced 1/2 inch thick
10 thin slices Genoa salami
10 thin slices capicola
8 thin slices provolone cheese

EASTER BRUNCH PIE

This brunch pie is an awesome way to use leftover holiday ham. The buttery flaky crust holds an egg and cheese mixture filled with chunks of savory ham. The cheeses and seasoning complement the ham perfectly in this pie. Ricotta cheese and eggs give this pie a different texture. The filling was a little bit softer than a quiche...

Provided by sherry monfils

Categories     Savory Pies

Time 1h15m

Number Of Ingredients 8



Easter Brunch Pie image

Steps:

  • 1. Heat oven to 325. Lightly spray a 9" pie pan with cooking spray. Place 1 pie crust in pan.
  • 2. In large bowl, beat ricotta cheese and eggs until combined.
  • 3. Stir in ham, mozzarella cheese, garlic powder and pepper. Mix well.
  • 4. Pour into pie crust in pan.
  • 5. Sprinkle mix with Parmesan cheese.
  • 6. Place remaining crust over mix and fold edges together to seal.
  • 7. Make slits in top crust to vent.
  • 8. Place thin strips of foil over edges to prevent burning.
  • 9. Bake for 1 hour. 10 mins before it's done, take foil off.

1 pkg refrigerated pie crusts
1 lb container low-fat ricotta cheese
3 eggs
1 lb cooked, diced ham
3/4 c reduced-fat, shredded mozzarella cheese
1/2 tsp garlic powder
1/4 tsp pepper
2 Tbsp grated Parmesan cheese

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