Easter Ham & Egg Pie Recipe
To this day I still make my family’s Ham and Egg Pie recipe every Easter. And, as with many other recipes handed down to me, I count on my mother to repeat it to me each year when I realize I misplaced the last scrap of paper on which I jotted the recipe down the year before. That is sort of a tradition unto itself.
Ingredients
- A basic pastry crust to line the bottom of a large 9â or 10â spring form pan.
- Filling
- 8 hard boiled eggs (quartered)
- 3 cups diced ham
- ¾ lb. diced mozzarella cheese
- 1 lb. ricotta cheese
- 12 raw eggs
- ¼ cup parmesan cheese
Directions
- Make a basic pastry crust and line the bottom of a large 9â or 10â spring form pan.
- Beat the eggs
- Add the ricotta cheese
- Mix in the hard boiled eggs, ham and remaining cheeses.
- Add salt and pepper to taste (sometimes I add a bit of nutmeg) and pour into pastry lined pan.
- Bake at 325° Fahrenheit for one hour or until done.
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