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–+ servings

Italian Easter Pie (Pizza Rustica)

This Italian Easter Pie also called pizzagania or pizza rustica is a classic recipe for the Easter holiday. It's a rich and decadent egg custard mixed with cheeses and cured meats baked in a flaky pie crust. A simple make-ahead brunch recipe that will be the showstopper of the table.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast, brunch, Main Course
Cuisine Italian
Servings 6 servings
Calories 393 kcal

Equipment

  • 9-inch pie dish

Ingredients
  

  • 1 store-bought pie crust
  • 1 1/2 cups whole-milk ricotta cheese
  • 3 large eggs
  • 1 large egg yolk
  • 2 Tablespoons freshly grated Parmesan cheese
  • 2 ounces prosciutto chopped
  • 2 ounces mortadella finely diced
  • 3 ounces fresh buffalo mozzarella diced
  • 2 Tablespoons fresh parsley finely chopped
  • 1/8 teaspoon kosher salt
  • freshly ground black pepper

Instructions
 

  • Preheat the oven to 375°F.
  • Remove the pie crust from the refrigerator and let it sit at room temperature for 10–15 minutes so it’s easier to work with. Fit the crust into a 9-inch pie dish, pressing it gently into the bottom and sides.
  • Use a fork to poke holes all over the bottom of the crust, spacing them about 1 inch apart. Bake for 6-8 minutes, just until the crust is set but not browned. Remove from the oven and set aside.
  • In a large bowl, whisk together the eggs and egg yolk until well combined and slightly frothy. In a separate bowl, stir the ricotta until smooth and loosened.
  • Add the ricotta to the egg mixture and gently fold until just combined and smooth.
  • Gently fold in the prosciutto, mortadella, buffalo mozzarella, Parmesan, and parsley, until evenly distributed.
  • Pour the filling into the pre-baked crust and smooth the top.
  • Bake uncovered for 40–45 minutes, until the edges are fully set and the center has a slight jiggle. If the crust edges begin to brown too quickly, loosely cover just the edges with foil halfway through baking.
  • Remove from the oven and let the pie cool for 10 minutes before slicing. The filling will continue to set as it rests.

Notes

Tips: 
  • Use a store-bought or homemade pie crust. A good-quality store-bought crust keeps things simple and approachable, while a homemade crust can be used if you prefer.
  • Keep a light and custardy texture by whisking the eggs before combining them with the ricotta.
  • Don't over-mix the filling. Gently folding everything together, rather than over-mixing, keeps the filling soft and delicate.
  • Avoid over-baking the filling. You want to see that it jiggles slightly when you remove it from the oven. It will continue to cook as it cools and into the perfect creamy custard filling.
  • Allow the pie to rest for at least 10 minutes before slicing. This will make it much cleaner to slice and serve. This Italian Easter Pie is also ideal served at room temperature or a little bit warm.
Storage: 
Store any leftovers in the fridge for up to 3 days. Reheat in the microwave or oven until just warmed through. It's also delicious served room temperature or chilled.
You could freeze this Italian Easter Pie but we can't promise that when it thaws it will have the same nice custardy texture.
 

Nutrition

Serving: 1servingCalories: 393kcalCarbohydrates: 17gProtein: 18gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 169mgSodium: 661mgPotassium: 179mgFiber: 1gSugar: 0.4gVitamin A: 985IUVitamin C: 2mgCalcium: 490mgIron: 2mg
Tried this recipe?Let us know how it was!