5 from 1 vote
Italian Easter Pie
Easy Italian Easter Pie with Prosciutto & Mozzarella Cheese
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins

Italian Easter Pie is a traditional quiche made with Prosciutto and Mozzarella cheese. It makes a great brunch item and can be eaten any time of day. It's delicious and easy to make!

Course: Breakfast, dinner, lunch
Cuisine: Italian
Keyword: Italian Easter pie
Servings: 16 Servings
Calories: 310 kcal
Joanne Schweitzer: Joanne
  • 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
  1. First, preheat oven to 350F.

  2. 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.

  3. 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.)

  4. 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.

Recipe Notes

Because the cheeses and meats are salty, don't add to much salt or it will be may become too salty. You may omit the meat and add one cup of cooked rice per pie to make the vegetarian variation of this pie which, is also popular in the Neopolitan region of Italy.