Italian Easter Pie

Preheat oven to 350.

Roll out your bottom pie crust. Place the bottom pie crust in a 9-inch deep dish pie pan. You could also use a cake pan for this. Do not crimp sides yet.

Saute diced onion in olive oil until soft and golden, about 5 minutes. Let cool.

In a large bowl, beat 6 eggs. Add the ricotta and whisk until lumps are gone. Add prosciutto, provolone, Grana Padano and mozzarella cheese. Add cooked onion and black pepper to taste.

Sprinkle grated Parmesan cheese on the bottom pie crust. Pour egg/cheese mixture into your pie crust.

Roll out top pie crust and place over pie. Fold the overhang of the top crust over and tuck it behind the edges of the bottom crust. Crimp them together.

Beat your remaining 1 egg with 1 teaspoon of water. Brush over top and edges of pie. Cut a slit in pie to vent.

Bake 40-50 minutes until top starts to look golden brown. When done, let the pie rest for 10-15 minutes before serving. This is important so it won’t ooze all over when you cut it!

**Do not be tempted to add any salt. You get plenty of salt from the cheeses and prosciutto. Feel free to substitute a different combo of Italian cheeses or meats.