Pizza Rustica

This recipe has been in my family on my mother's side for generations.

The Pizza Rustica or Easter Pie originated in Naples around the 17th century. It's basically a type of quiche.

To make:

Mix in bowl

2 pounds (32 oz container) of ricotta cheese

1/2 pound provolone cheese cut up

1 pound shredded mozzarella

1 pepperoni stick sliced

1/2 pound of hard salami

1/2 pound ham deli sliced and cut up

1 egg

You could also layer your meats and provolone but I prefer everything shredded and mixed.

Roll out your dough into a pan. I usually grease it with butter. The ready made pie crust is a time saver.

Dump in the mix and put another layer of pie crust on top. Seal it up good and poke a few holes in it.

If you want, brush on some milk or cream or egg to make it golden.

Put it in the oven at 350 for 1 hour.