Prosciutto and Ricotta Cheese Pie Recipe

Recipe Category: Eggs

Prosciutto And Ricotta Cheese Pie Recipe


  • 1 1/4 cups all-purpose flour
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 5 large eggs
  • 1/4 cup extra-virgin olive oil
  • 1 tbsp fresh basil pesto
  • 8 oz. thinly sliced prosciutto, coarsely chopped
  • 1 cup half-and-half
  • 1/2 tsp finely ground black or white pepper
  • 1/4 grated Parmesan
  • 1 cup fresh ricotta cheese
  • combine the flour, 1/2 tsp salt and the baking powder in a large bowl. in a measuring cup or small bowl, whisk together 2 eggs with the olive oil. make a well in the center of the dry ingredients and pour in the egg mixture. stir the mixture until it begins to form into dough. place the dough onto a lightly floured surface and knead until smooth, about 1 minute. shape the dough into a ball, cover with plastic wrap and refrigerate for at least 1 hour. when ready to make the pie, remove the dough from the refrigerator and bring to room temperature.
  • preheat the oven to 350 degrees f. roll out the dough on a lightly floured surface, then invert it into a 9-or 10-inch tart pan with a removable bottom (alternately use a 9-or 10-inch pie pan). trim any excess and discard. prick the dough with a fork. spread the pesto evenly over the bottom. sprinkle the prosciutto evenly over the dough. in a large bowl, whisk together the half-and-half, remaining 3 eggs, remaining 1/2 tsp salt, pepper and parmesan cheese. pour the egg mixture over the ham. drop the ricotta by tablespoons evenly over the egg filling. bake for about 40-45 minutes, until the filling is set and lightly puffed. cool slightly or refrigerate until ready to serve.
  • Steak and Eggs with Cheese Grits

Serves 6

  • 1 1/2 cups half-and-half
  • 1 tsp salt
  • 3/4 cup grits or coarsely ground cornmeal
  • 1 cup shredded Monterey jack cheese
  • 4 tbsps. unsalted butter
  • 1 tsp tabasco sauce
  • 1/4 tsp ground black pepper
  • 1/4 tsp cayenne pepper
  • 1/4 cup chopped onion
  • 1 (8-oz.) boneless steak (tenderloin or other tender cut), cut into thin 1-inch squares
  • 6 large eggs


  1. Combine the half-and-half with 1 1/2 cups water in a large saucepan
  2. Bring to a boil over high heat and stir in the salt
  3. Whisk in the grits and lower the heat to a simmer
  4. Cook the grits, whisking occasionally, until they are creamy and thick, 45-50 minutes
  5. Stir in the cheese, 3 tbsps butter, Tabasco, black pepper and cayenne pepper
  6. Preheat the oven to 350 degrees
  7. Lightly grease 6 individual ramekins and set on a baking sheet
  8. Heat the remaining 1 tbsp butter in a medium skillet over medium heat.
  9. Add the onion and cook until just softened, about 3-4 minutes.
  10. Add the steak and cook until just lightly browned, stirring constantly, about 1-2 minutes.
  11. Divide the pieces of steak evenly among the ramekins
  12. Divide the grits among the ramekins
  13. Make an indention in the top of each
  14. Crack an egg into each ramekin and season with salt and pepper
  15. Bake the grits with eggs for 10-12 minutes, until the whites are set and the yolks are still runny
  16. Remove from the oven and allow to cool slightly before serving (the eggs will continue to cook)

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