- 2 (9 inch) unbaked pie crusts
- 1 pound cubed ham
- 1 stick pepperoni, finely diced (optional)
- 3 pounds ricotta cheese, drained
- 1 1/2 cups shredded Romano cheese
- 6 eggs, beaten
- 1 teaspoon chopped parsley, or to taste
- salt and ground black pepper to taste
- Preheat oven to 350 degrees F (175 degrees C).
- Fit crusts into bottoms of 2 9-inch pie dishes.
- Cook and stir ham and pepperoni in a skillet over medium heat until lightly browned, about 10 minutes. Drain grease and set ham and pepperoni aside to cool.
- Stir ricotta cheese, Romano cheese, eggs, parsley, salt, and black pepper together in a bowl until well mixed. Add ham and pepperoni to the mixture and stir to combine. Pour half the filling into each pie crust.
- Bake pies in the preheated oven until filling is set and lightly browned, 35 to 40 minutes.
05/17/2018
recipepes.com
Grandma's Easter Pie, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
