This popular Italian Easter Pie is a fantastic dish for Easter Sunday brunch. It’s full of Italian meats and cheeses. It not only tastes good, it’s easy to make, can be made ahead and doesn’t need to be reheated!
It is perfect for the buffet table hosted by a tired and busy mom. And, if you aren’t hosting, it is a great take along dish for the very same reasons! Need I say more?
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Three days! That’s how long it takes my husband and myself to eat this Easter Pie. We have it for breakfast (eggs, meats and cheese sounds perfect for breakfast…right?) We have it for lunch and then maybe even for a snack. Nonetheless, this Easter Pie is good at any meal or by itself.
Italian Easter Pie
If you’ve been talking to your Italian neighbors who keep referencing their need to make Easter Pie for Easter and you have no idea what could be Easter Pie? It is very similar to Quiche except, it is not made with heavy cream. It is a fitting dish for your Easter Brunch buffet.
I’ve been to Italy for Easter and I saw many people walking around in grocery stores with dozens of eggs. One man I saw must have been carrying 4 dozen eggs to purchase. The eggs were for making “Pizza Ripiena” or better known as “Italian Easter Pie” to Americans. I’m glad it wasn’t for egging cars.
This Italian Easter pie is made typically only at Easter time and is really more of a Quiche but, is better known as “Easter Pie” to Americans.
The proper name in Italian is “Pizza Ripiena” which translated into English is “pizza full.” The word “pizza” here is used more as in “pie” but, not a sweet pie, such as a cherry pie but, more like a “pizza pie.”Are you following?
Nonetheless, it’s delicious!
Make this Italian Easter Pie with eggs, diced Prosciutto, dried Italian sausage, fresh mozzarella cheese, Parmesan cheese and seasonings. Although there are many variations of this Easter Pie, such as with ricotta cheese, based on the different regions of Italy, I’m most familiar with this one.
How to Make Easy Italian Easter Pie with Prosciutto and Mozzarella Cheese
Italians in Italy make the dough for this Easter Pie but, I’m going to take the easy way out and use Marie Calendar’s frozen pie crusts plus Pillsbury Refrigerated Pie Crusts for the top layer. This will cut down the prep time a lot.
First, cut up fresh mozzarella, dried hard Italian sausage, and Prosciutto.
Then, put it into the pie crusts with grated Parmesan cheese.
Next, pour the whisked eggs seasoned with salt and pepper.
Last, bake it in a 350F oven for about 55-60 min.
Store this Italian Easter Pie in the refrigerator for a few days. It tastes good cold or at room temperature. This quiche is delicious and a filling side dish. This pastry lattice roller cutter from Amazon would make a beautiful presentation. However, you’d want to bake the pie for a shorter time period as the egg mixture would cook faster. Check it 15 min prior to removing.
Your Easter table will be complete with an adorable Easter Bunny Butt Cake and Easter Bunny Emoji Oreo Cookies! Or, maybe your guests will get a good laugh from Easter Bunny Poop Cupcakes (my 5-yr old’s idea.) They’re so easy-to-make!
Planning Easter Dinner doesn’t have to be overwhelming if you use this detailed Less Stress Easter Planner. Hosting for the first time can really be stressful. If you aren’t organized, it can be stressful even for the experienced hostess.
Our family loves eating this every Easter!
This popular Italian Easter Pie is a great buffet dish for Easter Sunday. It’s cheesy delicious! This is a great take along potluck dish because you can easily make it ahead. It doesn’t need to be reheated so it’s a perfect to put on a buffet and make your Easter Brunch or dinner easier to serve!
Easy Italian Easter Pie with Prosciutto & Mozzarella Cheese
- 2 Marie Calendar's frozen pie crusts
- 2 Pillsbury Refrigerated Pie Crusts
- 20 large eggs whisked
- .30 lb of prosciutto diced (from the Deli) (one cup of cooked rice may be substituted for meat)
- .30 lb of hard Italian sausage diced (found near Deli)
- 6 oz. of fresh mozzarella diced
- 1/2 cup of grated Parmesan or Pecorino Romano cheese
- salt and freshly cracked black pepper to taste
- First, preheat oven to 350F.
- Then, add half of the cheeses and meats to each of the frozen pie crusts. Add salt and pepper to the whisked eggs, if you desire. Pour about half of the whisked eggs into each pie crust over the cheese and meat contents. Don't overfill.
- Next, place the refrigerated pie crusts over top of the pies and press to close edges. Place both pies on a cookie sheet (not only to help carry them but, also in case they cook over the edges.)
- Last, bake pies in oven on 350F for 1 hr 10 min. Let cool. Store in refrigerator for up to 5 days. You may serve cold or at room temperature. You may reheat if you choose.