Recipe by Jamie
"This recipe was given to me this past Easter by a wonderful lady. We don't wait until Easter to make and eat it! One egg usually will do, but 2 may be necessary."
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pastry for a 9 inch double crust pie
Italian sausage links
hard-cooked eggs, diced
diced Cheddar cheese
diced provolone cheese
1 1/2 cups
whole milk ricotta cheese
fresh parsley, chopped
salt and pepper to taste
This was out of this world It is excellent it reminds me of the similar italian one, ham pie this is totally Dilicious. You get 5 STARS!!!!!!!!!!!!!!
I was so excited to try this recipe, but dissappointed when I tasted it. I will say that unlike others, I did not find this difficult or time consuming at all--I thought it was super easy, with two little ones underfoot no less! However, I thought it was bland and needed to be perked up. My other comment is that the recipe says it makes two pies. I followed the recipe exactly, and there did not seem to be enough filling for two; we ended up with two flat pies.
This dish is really something. You will crave it. Even months after you eat it. I made it for Christmas morning breakfast and everyone was oohing and ahhing.
Definatly a breakfast dish. Prep the fist part the night before then put it in the pastry in the morning and bake. Not too much prep time if you cook well and are organized.
I don't know what kids would think of it, but I gave it a 5 in that catagory too.
This is a great recipe that I have been looking for for over 30 years. My mother-in-law always made it at Easter and I misplaced my recipe about three years after her death and have not been able to find a copy of it since.
Ever since we were newlyweds, my husband insists on having this pie for EVERY holiday. You should see his eyes light up when he discovers me preparing it - and he is a very finicky, weight concious person!
It is time consuming, so I divide the tasks up. 2 days before, I cut up the cheeses and cook the sausage (I also use a combination of hot and sweet) and the eggs. The night before, I mix all the ingredients together. Then I just have to pour it into the pie shell and bake it for brunch! I also leave off the top crust. It simply isn't necessary and a look at the mixed ingredients peaks my guests' interest. Smells so good!
I made this for the first time for Easter and my family loved it!! Will definitely make it again.
This was okay. I would make it again but with these changes: leave out the parsley and eggs, add garlic and parmesan cheese and mushrooms.
This pie was delicious! I couldn't believe how quickly it was devoured! I used a combination of hot and sweet sausage and also added some swiss cheese.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 303
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