thepioneerwoman
Pizza Rustica
Pizza rustica is a classic Italian brunch recipe. Like a deep-dish, double-crust quiche, it has an egg custard filling packed with cured meats and cheeses.
👥 8 Servings⏱️ Prep & Cook: 3h⏳ Prep: 30 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●pan
- ●baking sheet
📝 Preparation Steps
1
For the crust: In a large bowl, whisk together the flour, salt, and sugar. With a pastry cutter or your fingers, gradually work the butter into the flour until dime-sized pieces remain. In a small bowl, whisk together the eggs, ice water, and apple cider vinegar. Add the egg mixture to the flour mixture 1 tablespoon at a time, mixing gently after each addition. Stir together until the ingredients are incorporated and the mixture holds together when pinched together with your fingers. Stir in 1 more tablespoon of ice water if the dough is too dry.
large eggs2large eggs, divided10
2
Turn the mixture out onto a clean countertop and knead 4 to 5 times until combined. Divide into 2 balls, 1 with ⅔ of the dough and the other with the remaining ⅓. Flatten each into a disk shape (with minimal cracks). Wrap with plastic wrap and refrigerate for ⏱️ 1 hour (or up to 2 days).
3
Preheat the oven to 350°F.
4
Remove the large disk of pie dough from the refrigerator and let it rest for ⏱️ 15 minutes until it is soft enough to roll. On a lightly floured surface, roll the pie dough into a 16-inch round. Transfer the crust to a 9-inch springform pan, pressing the dough into the bottom and up the sides. Trim the excess dough until it lines up with the top of the pan. Refrigerate for ⏱️ 20 minutes while you prepare the filling.
5
For the filling: In a large bowl, beat together 9 eggs, the ricotta, 1/2 cup of parmesan, garlic powder, and pepper until the eggs are broken up and the mixture is well combined.
large eggs2large eggs, divided10
6
Dice the provolone, soppressata, smoked ham, and prosciutto into 1/2-inch pieces. Fold the provolone, soppressata, smoked ham, prosciutto, and parsley into the filling. Add the filling to the chilled pie crust.
7
On a floured surface, roll out the remaining disk of dough into a 10-inch round. Carefully lay the dough over the filling, roll and fold the overhang from the bottom crust over the top crust, pinching to seal. Cut a few 1-inch slits in the top crust.
8
In a small bowl, beat the remaining egg; brush the crust with the egg wash. Place the pan on a baking sheet.
9
Bake until the crust is deeply golden and a toothpick inserted in the center comes out clean, ⏱️ 1 hour and ⏱️ 15 minutes to ⏱️ 1 hour and ⏱️ 25 minutes; sprinkle the top of the pie with the remaining 1/4 cup of parmesan after ⏱️ 45 minutes.
10
Transfer to a cooling rack and let cool for ⏱️ 2 hours before refrigerating or serving.
Nutrition Facts
calories
874 Calories
fat Content
57 g
fiber Content
2 g
sugar Content
1 g
sodium Content
1252 mg
protein Content
39 g
trans Fat Content
0 g
cholesterol Content
434 mg
carbohydrate Content
48 g
saturated Fat Content
32 g
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