Description
Pizza Rustica is a classic Italian savory pie, filled with a rich blend of cured meats, creamy cheeses, and eggs baked inside a tender, flaky crust. This traditional dish delivers a hearty and comforting flavor, perfect for celebrations or family meals, and offers versatile options to customize with your favorite ingredients.
Ingredients
Scale
Crust
- 1 sturdy yet flaky pie crust dough (enough for 9-inch pan, top crust optional)
Meats
- Salami, diced (about 100g or 3.5 oz)
- Prosciutto, diced (about 100g or 3.5 oz)
Cheeses
- Mozzarella, diced (about 150g or 5 oz)
- Ricotta cheese (about 100g or 3.5 oz)
- Grated Parmesan cheese (about 50g or 1.75 oz)
Other Ingredients
- 5 large eggs
- Fresh herbs (such as 2 tbsp chopped parsley or basil)
- Salt (to taste, about 1 tsp)
- Black pepper (to taste, about 1/2 tsp)
Instructions
- Prepare the Pie Crust: Roll out your pie dough to fit a 9-inch springform pan or standard pie dish, ensuring an even thickness for a sturdy crust that holds the filling. Press the dough into the pan and trim any excess, setting aside the top crust if using a double crust.
- Chop and Mix Fillings: Dice the salami, prosciutto, mozzarella, and prepare the ricotta and Parmesan. In a large bowl, combine all the meats, cheeses, and fresh herbs to create a flavorful mix distributed throughout the pie.
- Whisk Eggs and Season: In a separate bowl, whisk together the eggs, salt, and pepper until well blended. This mixture will bind the filling into a creamy custard when baked.
- Assemble the Filling: Pour the egg mixture over the meat and cheese blend and fold gently to combine evenly, taking care not to break the cheese pieces.
- Fill the Crust and Add Top Layer: Transfer the filling into the prepared crust, pressing gently to fill every corner. If using a double crust, cover the filling with the top crust, sealing the edges tightly and cutting small slits on top to allow steam to escape.
- Bake Until Golden: Bake at 350°F (175°C) for about 60 minutes, until the crust turns golden and the filling sets into a firm custard. Let the pie cool slightly before slicing to achieve clean cuts and perfect texture.
Notes
- Use room temperature eggs to help combine the filling more smoothly for a consistent custard.
- Gently fold the filling ingredients to keep the cheese texture intact throughout the pie.
- Chill dough before rolling to prevent shrinking and maintain a flaky crust.
- A springform pan makes it easier to remove the pie and preserve its shape.
- Allow the pie to rest before serving so flavors meld and the filling sets well.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 180 mg