· 16 Eggs
· 2 dry/sweet sausage
· 1lb of provolone (halfmoon size)
· 1 basket cheese
· 1 lb Ricotta Salada (or 2 round discs)
· 1 cup Pecorino Romano or Parmiggiano Cheese
· 1lb of Prosciutto (tell the butcher to slice it thick.
These ingredients will make approximately 3 or 4 pies, it matters how high you fill all with the layers...
9 inch Foil Round Pan and 2 Pie crust layers
Directions: First start off by cutting your cheeses and meats into cubes. Separate all in different bowls for ease of placing the ingredients in the Pie Pan. In a separate bowl, whisk all of your eggs plus the Parmesan Cheese plus about 1 teaspoon of black pepper.
Turn your Oven on 375 degrees for preheating (this temperature will be different on ovens)
Fitting your pie crust in the pan so that the edges hang off, fill your bottom with about 1 cup of the egg mixture. Now start filling your pie, adding the meats first (only half), then start layering in your cheeses. Lastly layer the top with the rest of your meat. Now fill the pie with the rest of your egg mixture. Just make sure that the amount of egg you put in your pie does not go to the very top, the egg will rise like an omelette. Take the second sheet of pie dough and place it on top, cutting off any excess (normally around ¼ of an inch). Now start closing up your pie, using the method you would to close any pie you make homemade. Slit the top with a fork or a knife, about 2-3 slits.
Place your pie in the oven for about 45 minutes. After 20 minutes, turn the temperature to 325 degrees and let it cook until the top of the pie crust is golden brown. This pie should not be served hot. Let it cool for about 1 hour before eating. It can be served at room temperature.
***Note: It may be possible you will require more eggs****