This makes 2 pies.
- 3 Lb Ricotta – we prefer Maggio and you know why
- 8 eggs
- 1/2 c. grated cheese – whatever your favorite is – we usually use Parm.
- Note: All meat should be DICED/CUBED – small
- 1/2 lb Ham – sliced about 1/4 inch thick
- 1/4 lb prosciutto – sliced thin
- 1/4 lb pepperoni – sliced thin
- To Taste;
- Garlic Powder
- Pepper
- Italian Seasoning
- Parsley – lots of parsley
If you add the seasonings before the eggs then you can taste. I like a strong seasoning taste because when you cook it, it tends to mellow.
Place pie crust in plate – fill with the mixture and cover with second crust.
Bake at 375°F for 45 minutes to 1 hour – the crust should be nice and golden brown.
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