Easter Ham & Egg Pie Recipe

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To this day I still make my family’s Ham and Egg Pie recipe every Easter. And, as with many other recipes handed down to me, I count on my mother to repeat it to me each year when I realize I misplaced the last scrap of paper on which I jotted the recipe down the year before. That is sort of a tradition unto itself.

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Ingredients

  • A basic pastry crust to line the bottom of a large 9” or 10” spring form pan.
  • Filling
  • 8 hard boiled eggs (quartered)
  • 3 cups diced ham
  • ¾ lb. diced mozzarella cheese
  • 1 lb. ricotta cheese
  • 12 raw eggs
  • ¼ cup parmesan cheese

Directions

  1. Make a basic pastry crust and line the bottom of a large 9” or 10” spring form pan.
  2. Beat the eggs
  3. Add the ricotta cheese
  4. Mix in the hard boiled eggs, ham and remaining cheeses.
  5. Add salt and pepper to taste (sometimes I add a bit of nutmeg) and pour into pastry lined pan.
  6. Bake at 325° Fahrenheit for one hour or until done.

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