Picnic Pie with Cheese & Ham
Yield
8 servingsPrep
30 minCook
1 hrsReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
ham
diced, cooked |
*
|
| 15 | ounces |
cheese
cottage, small curd, drained |
|
| 15 | ounces |
cheese
ricotta |
|
| ⅔ | cup |
cheese
parmesan, grated |
|
| 3 | large |
eggs
beaten |
|
| ½ | cup |
bread crumbs
dried |
|
| ½ | cup |
parsley leaves
minced |
|
| ¼ | cup |
onions
minced |
|
| 1 | teaspoon |
italian seasoning
dried |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | large |
egg yolks
beaten, for the glaze |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
ham
diced, cooked |
*
|
| 433.5 | ml/g |
cheese
cottage, small curd, drained |
|
| 433.5 | ml/g |
cheese
ricotta |
|
| 158 | ml |
cheese
parmesan, grated |
|
| 3 | large |
eggs
beaten |
|
| 118 | ml |
bread crumbs
dried |
|
| 118 | ml |
parsley leaves
minced |
|
| 59 | ml |
onions
minced |
|
| 5 | ml |
italian seasoning
dried |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | large |
egg yolks
beaten, for the glaze |
|
Directions
In a large bowl, mix the inch-sized diced ham, and add the cottage cheese, ricotta cheese, parmesan cheese, beaten egg yolks, Italian spices, salt and pepper and stir.
Add toasted bread crumbs, parsley, and onion and mix well.
In a 9" springform pan, place sufficient pie crust to coat the inside of the pan.
Put the filling into this pie crust and then top with a second crust.
Tuck the edges of the pie crust into the inside of the spring form pan and decorate the top crust with dough cutouts of flowers, or pigs, or whatever.
Coat the outer crust with beaten egg yolk and bake.
Bake in a 375℉ (190℃) oven for 1 hour.
Let cool to room temperature before removing from the springform pan.
