Easter Holiday Favorite
Easter is just around the corner, and many of you are looking for the perfect recipe for Easter breakfast – or dinner! No, it’s not our grandma’s classic holiday pie like apple or pumpkin pie. This is an all in one meal pie. The kind of pie that has protein packed eggs, perfect breakfast meats, bright veggies and a delicious mix of cheeses all wrapped in a flaky, layered puff pastry crust. Best of all, Savory Easter Pie is perfect for our favorite Spring holiday!
The official name of this delicious pie is Savory Easter Pie. We can thank Neapolitan cuisine for being the first to introduce this kind of savory pie. Similar pies have long left their mark on history at many an Easter meal. So, whether you’re having an Easter breakfast, brunch, lunch or dinner, we know this Savory Easter Pie will make a lasting impression on your family, friends, and your taste buds.
ITALIAN SAVORY EASTER PIE BREAKDOWN:
Natures Yoke Legacy Free-Range Eggs:
Legacy is one of our original, classic egg varieties. These eggs have been gracing tables for decades. So, what makes them so special?
To start, our free range hens are raised on Certified Humane family farms, which means there are no cages and the hens have access to pasture-like outdoor spaces for at least 6 hours per day – except, of course, when it’s very cold or hot outside.
Even so, when our hens are waiting out the weather indoors, they have roomy nesting boxes to lay their eggs, as well as places to perch and sleep with no overcrowding.
It hurts our hearts to see how hens are treated at conventional farms and, as a result, we have decided to provide you with only free-range eggs. We like to think that happy hens lay happy eggs.
Cheeses For Our Savory Easter Pie:
Cheese provides that luxurious flavor profile that really enhances the “savory” flavor of this pie with its creamy texture and sharpness.
Firstly, the Ricotta adds to the light fluffiness of the filling, it’s creamy and mild. It blends beautifully with the eggs for the perfect base.
Parmesan is a little salty, pungent and sharp, but it adds the perfect pop of flavor to our Savory Easter Pie.
Our final cheese is Mozzarella. This cheese is light, creamy and melty. By far, mozzarella is the perfect all-around cheese. Kids and adults love it, and we think it’s the perfect balancer.
Meats For A Pie:
Every good meal needs some hearty meat choices. Not just for protein but for flavor as well. The meats we’ve chosen are flavorful and each has a very distinct flavor.
Salami: Salami provides an excellent peppery flavor to our pie.
Bacon: Because everyone loves bacon, we chose this classic smoked bacon to add a familiar breakfast flavor.
Ham: Smoky, classic and the perfect firm texture, ham is a necessary choice for this pie.
Pepperoni: Fun with a mild heat, pepperoni is a wonderful compliment to our fluffy base and cheese choices.
Seasoning Is Best :
Every savory pie needs that fresh factor to brighten up all the savory things we have going on here.
To start, we used some parsley. This herb is known for its bright pop of flavor. Because of that, it’s the perfect flavor enhancer for this pie.
Our next choice was pimentos. These fresh, sweet and bright chili peppers, add a bright flavor along with some smoky notes. The added advantage is the beautiful pop of red color. A little goes a long way.
- Italian bread crumbs: These bread crumbs add an excellent pop of seasoning. But the real beauty of the bread crumbs is they work as an excellent binder as they bake with the rest of the filling.
Puff Pastry Crust:
Oh my goodness, puff pastry is all that needs to be said, don’t you agree? But just in case you want more…Puff pasty is a delicious pastry that enrobes all our filling in light and flaky layers. Baked up golden brown and crispy.
TIPS FOR MAKING A GREAT SAVORY EASTER PIE:
- Buy your puff pastry dough. We all love a great win in the kitchen and frozen puff pastry is going to be it. We like Pepperidge Farm brand, there are two sheets in a box, which is exactly what you need. The dough will have to thaw until cold but soft, as you will be rolling the dough out thinner.
- Pre-drain your pimentos. Let them drain in the strainer for about a half hour.
- This is a deep dish pie. A standard pie plate will not work. A 9 inch spring-form pan with removable sides is what we used.
- When timing your meal note that this pie will take 1 hour and 30 minutes to bake up. Then 2 hours of resting time before eating.
- For your crust on the bottom and sides, prick with a fork so any air trapped is released while baking.
- For the top of the crust cut a few slits in the dough so air can escape as the pie bakes.
- If you notice that the top of your crust is browning too fast you can gently lay a piece of aluminum foil over top to stop the browning.
As you can see, we weren’t kidding when we said that this Savory Easter Pie is a meal in itself. You don’t just need to save it for Easter. This pie would be wonderful anytime of the year as a wonderfully flavorful, satisfying and filling addition to your family meal time.
Savory Easter Pie
- 1 box puff pastry, cold but soft enough to roll out (we used Pepperidge Farms brand asthere are two sheets of dough which is what is needed).
- 7 large Nature's Yoke eggs, whisked,room temperature
- 10 oz Ricotta cheese, room temperature
- 1 cup Italian bread crumbs
- 5 oz ham, boiled and cubed
- 5 oz mozzarella, cubed
- 5 oz salami, sliced and cut
- 5 oz pepperoni, sliced and cut
- 3 oz bacon, cooked, rough chopped
- 3 oz parmeson cheese, grated
- 3/4 cup parsley, chopped
- 1/4 cup pimentos, drained and patted dry
- 2 tsp black pepper
- 1 large Nature's Yoke egg, whisked for egg washing pie crust
- Preheat oven to 350º F.
- Grease 9 inch springform pan.
- Add the 7 eggs, ricotta, bread crumbs, ham, mozzarella, salami, pepperoni, bacon, parmesan, parsley, pimentos and black pepper to a large bowl and mix until combined. Set aside.
- Roll out first sheet of dough so it is larger than the springform pan.
- Laythe dough into the springform pan and up the sides.
- Poke bottom and sides with a fork. This will allow air to escape as it bakes.
- Fill the crust with the egg filling. Spread evenly.
- Roll out second sheet of puff pastry and lay across the top of the pie filling.
- Trim off any overhang and pinch the edges of the two dough layers together.
- With a sharp paring knife, slice four 1/4 to 1/2 inch slits on the top crust near the center. This will allow air to escape as the pie bakes.
- Brush top and edges with egg wash.
- Bake 1 hour and 30 minutes. Pie will be firm in the center and the crust will be golden brown.
- Let pie rest for two hours prior to serving. Pie will still be warm after 2 hours. This will allow the filling to firm up before serving.