Prosciutto and Cheese Pie

5 from 1 vote

A flaky savory prosciutto and cheese pie made with simple ingredients and full of classic Italian flavor. Perfect for brunch, aperitivo, or an easy meal.

Prep Time30

Cook Time40

Total Time1 10

Course: Appetizer, Brunch, Lunch, Main Dish

Cuisine: Italian

Servings: servings

Calories: 228kcal

Author: Rosemary Molloy

Ingredients

1 round pie crust (homemade or store bought)
1 cup shredded cheese (fontina, firm mozzarella, swiss or cheese of choice)
¾-1 cup chopped prosciutto or pancetta
2 large eggs
½ cup milk (whole or 2%)
1-2 pinches salt (if you use prosciutto you may not need salt, parmgiano could be a bit salty also)
1-2 dashes black pepper
½-1 tablespoon freshly chopped parsley
¼ cup freshly grated parmigiano

US Customary - Metric

Instructions

Pre-heat oven to 350F (180C). Spray or grease and flour an 8 or 9 inch pie or tart pan.
Fit the dough either homemade or store bought, into the prepared pie pan. Prick the bottom of the crust well with a fork. Sprinkle the shredded cheese and cubed prosciutto on top.
In a large bowl beat the eggs, milk, salt, pepper and parsley. Pour the mixture over the cheese and prosciutto, sprinkle the parmigiano on top. Fold over the edges.
Bake for approximately 35-40 minutes or until the pastry is golden brown and baked through. Let sit 5 minutes then cut and serve. Enjoy!

Notes

How to store the Prosciutto and cheese pie?

Once cooled, store the pie covered or in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold, at room temperature, or gently reheated in the oven. This pie can be frozen. Let it cool completely, then wrap it well and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently in the oven for best results.

Nutrition