Traditional pizza rustica, or Easter pie, is encased in a rich and buttery pie crust loaded with eggs. Think of it as a dense, savory hybrid of quiche, pie and pound cake. This easy, batter-based version of Easter Pie takes less than 20 minutes to throw together, makes use of odds and ends from your fridge and leaves you with just two mixing bowls and a utensil or two to wash.
Feel free to substitute ingredients with whatever you have on hand, just keep the total amount the same. If you’ve got Muenster or Monterey Jack but no Provolone, go for it. Fontina and Gouda work too. For the meats, any Italian-style pork product will do. Skip traditional American bacon (too fatty), but Canadian bacon, or even bits of cooked (and well drained) Italian sausage or pancetta will do. However you improvise, don’t skimp on fat—just enjoy a smaller slice. Pizza rustica was created to celebrate the end of Lent, so the most unctuous version possible should be your goal.
Easy Easter Pie
For the batter:
1 cup sour cream, mayonnaise or plain whole-milk yogurt, or a combination
1 cup all-purpouse flour
For the filling:
1 pound whole-milk ricotta
12 ounces mixed cured pork (salami, boiled ham, pepperoni, prosciutto, etc.) cut into ¼-inch dice
4 ounces provolone, mozzarella or a combination, cut into ¼-inch dice1 cup sour cream, mayonnaise or 4 ounces hard Italian cheese (Pecorino, Parmesan, Asiago, etc.), grated
freshly ground pepper to taste
Preheat oven to 350 and grease an 9-inch round cake pan.
Prepare the batter: Add the eggs and other wet ingredients to a medium bowl. Stir until smooth, then add the dry ingredients. Batter will be very thick.
Prepare the filling: Beat the eggs and ricotta in a large bowl, then add the meats, remaining cheeses and pepper and mix well.
Assemble: Using a rubber scraper, spread a little less than half the batter evenly over the bottom of the prepared pan. Spoon on the filling. Top the casserole with the remaining batter, adding it in dollops evenly across the surface and smoothing it with the back of a spoon or spatula to cover the entire surface.
Bake for 60 minutes, until the crust is golden brown and the center is set. Let cool at least 20 minutes, then flip onto a plate. Cool completely before slicing and serve at room temperature.
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