"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

Friday, March 30, 2012

Simple Pizza Rustica: aka Pizzagaine Italian Easter Pie: Foodie Friday


 pizza rustica: simplelivingeating.com

When I was a little kid about a week before Easter my grandmother, who lived next door, would gather up the grandchildren, and miscellaneous neighborhood kids who had the misfortunate of having been hanging out in our backyard, when nonna decided she need help with “The Pizzagaine” 
Pizza Gaine or Pizza Rustica it goes by many names. I remember uncles saying it was called Pizza Gaine because “If you eat too much of it you’re gunna gain weight.”
Pizzagaine is a hearty quiche like concoction made of ham, salami, cheese and eggs. My nonna, Mariette  made twelve of these pies at a time. “One for each Apostle.” I was always expecting that Peter, Paul, and the rest of the gang were going to walk in the door at any moment for dinner...they never showed? 
Well, true Pizzagaine is very labor intensive. Us kids were all assigned stations. One kid would chop cheese, another ham, another salami. One time I spent hours just cracking eggs. My grandmother would focus on making the crust. She put the crust on the bottom and the top of the pie, some families just put it on the bottom. 
The recipe I am sharing with you today is a simplified version of this pie. I pared down the ingredients and the crust is store bought. This pie still maintains the flavors of the original. Pizzagaine is really delicious and versatile. You can eat it warm with dark greens for dinner or cold with a side salad for lunch, or my favorite: cold by itself for breakfast.  
Simple Pizza Rustica: aka Pizzagaine
 Italian Easter Pie
by Diane Balch
Prep time: 30 minutes Serves: 8-10

Ingredients: 
2  frozen deep dish pie crusts
1 dozen large eggs
1lb *basket cheese chopped small
4 oz boiled ham chopped small
6 oz Soppressata or other hard salami chopped small
1/2 cup grated Romano cheese
Salt and pepper
Directions:
1) Preheat oven to 425 degrees and brown the pie crust, approximately 10 minutes. When the pie crusts are brown remove them from the oven and let them cool a little. Lower the heat to 350 degree.
2) Wrap the basket cheese in paper towels and put a heavy pan on top of it for about 5 minutes to remove some of it's moisture.
3) Put pies crusts on a baking sheet. Chop the basket cheese, ham, and salami, evenly divide them between the two pies. Divide the Romano cheese in half and sprinkle it over the filling.
4) Beat the eggs with a pinch of salt, and a generious amount of fresh ground pepper. Evenly divide the egg mixture between the two pies.
5) Cook pies for approximately 30 minutes or until the top is lightly brown and the center is firm. 
6) Let pies cool for 10 minutes before serving with a side salad or cooked dark green vegetable. 
Keep leftovers in the fridge and eat cold for breakfast.

*NOTE: Basket cheese goes by many names: Farmer's Cheese, Fresh Table Cheese, or Formagino Fresco
copyright 2012

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Spotlight on Amanda‘  Pasta e Fagioli 
from
 At the Red Table’s 

I grew up eating this dish and I love the idea of adding ground turkey. It adds a different flavor without compromising the taste or the healthiness of the soup.

Turkey Pasta e Fagioli


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33 comments:

  1. The quiche looks like something grandma would make - comforting, warm and full of goodness! How fun it was to live next door to your grandma! I didn't have anything Italian with eggs, so I linked up a traditional New Mexican egg breakfast. It's one of our favorites!

    ReplyDelete
    Replies
    1. It was the best having my grandmother and all of my cousins on her side of the family next door. It was a 3 family house.
      I just looked at your egg dish...excellent. It could be a dinner too. Thanks for linking up.

      Delete
  2. I'm linked up, thanks for the invite. I added your party to my party page :) My link party is every Wednesday through Saturday, I hope you'll join in. This looks delicious!

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    Replies
    1. I joined your linky, thank you for the invitation. I took a quick look at your blog beside your wonderful recipes you have the most beautiful family. Have you thought about running for a political office...you are all so photogenic.

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  3. Thanks for visiting Skinny Mommy! I just liked up two recipes. Thanks so much!

    Bree

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  4. Replies
    1. You are very welcome hope to see you back next week.

      Delete
  5. My mouth is watering this looks and sounds so good!! I bet it would freeze well too if you made more than one at a time.

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    Replies
    1. OK, freezer lady.... yes, I have one in there now. That is why the recipe is for two at a time.

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  6. What lovely memories of your Grandmother, and thank you for sharing this delicious traditional recipe. Thank you also for hosting the linky. I've shared a classic but easy Ratatouille recipe.

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  7. Looks yum! We love stuff like this...thanks for the recipe.

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  8. Oh my goodness this looks so good! I will definitely be pressuring my cousin into making this with me one day soon. :-) Thank you so much for sharing with Tuesdays at the Table!

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    Replies
    1. Enjoy, it is a very satisfying dish.

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  9. Thanks for hosting, I added my Cracked Dyed Easter eggs. Love the story behind your pizzagaine recipe. And this looks so delicious and something my family would love as well, much less a great way to use my fresh eggs from my chickens. Thanks also for linky up to Newlyweds Recipe Linky, also wanted to let you know your Chicken casserole is featured as a most popular recipe last week.

    ReplyDelete
    Replies
    1. Yes, thank you so much. I am really glad I found your blog.

      Delete
  10. Hi Diane,
    I just love that Italian Pie, it looks awesome! Hope you have a fabulous Celebration Week End and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  11. This looks delicious and it's a great way to use up some of those eggs!

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  12. Oh my g, Italian Pie, how I love thee. This looks scrumptious! Thank you for linking it to Foodie Friday at Not Your Ordinary Recipes. Great minds think alike! :) xo

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    Replies
    1. It is delicious... glad I found your blog you have terrific recipes, maybe you'll join us next week on my Foodie Friday linky.

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  13. CONGRATULATIONS!!! Your recipe is being featured on Today's Menu and Party Round Up from Cast Party Wednesday #35! http://www.ladybehindthecurtain.com/?p=27243
    Please come by and grab a "featured" button! Thank you for sharing your recipe with us! ---Sheryl---

    ReplyDelete
    Replies
    1. Thank you so much. I put the button up. You have a wonderful linky party and terrific recipes on your site. See you next week.

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  14. That looks awesome! Looks like some great recipes here!

    ReplyDelete
    Replies
    1. Thank you very much. Had some pizzagaine hot yesterday afternoon and cold this morning. It really is delicious.

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  15. This looks wonderful! I love the flavorful combination of ingredients.

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    Replies
    1. My daughter describes it as a pizza in a quiche. I think that is the best description of it. I need to stop eating the leftovers or I'm gonna gaine weight.

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  16. Hey, I'm featuring this at What's New Wednesday this week. Thanks so much for sharing it! :)

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  17. Thank you so much. I'm making your carrots tonight.

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  18. This looks really delicious.
    I've never had this before.
    Pat

    ReplyDelete
    Replies
    1. Thanks for stopping by... your creme Brûlée looks really nice. How about sharing it with us on my Foodie Friday link today. It is the homepage post on lentils.

      Delete
  19. Hi there. This week's Food on Friday is all about ham. So it would be great if you linked this in. This is the link . Have a good week.

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  20. Thanks for linking this in, Diane. Like your litle share it bar on the side - any chance of you adding a Pin it option? Cheers

    ReplyDelete
  21. Diane, thanks very much for stopping by and linking in with Food on friday. I am blown away by all the different breakfast dishes - over 170 now!

    ReplyDelete

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