This savory Gardenia Easter Pie is a delightful twist on traditional quiche, perfect for spring gatherings or a hearty brunch. The flaky pastry crust holds a rich filling of creamy ricotta cheese, tender spinach, and salty smoked ham. Topped with melted Gardenia Mozzarella and fresh basil, it offers a beautiful blend of textures and flavors. While labeled as a dessert in some contexts, its savory profile makes it an excellent main course or substantial side dish. It&# 226;ÂÂs simple to assemble using pantry staples and comes together quickly for a impressive yet effortless meal that everyone will love.
Gardenia Easter Pie
Description
This savory Gardenia Easter Pie is a delightful twist on traditional quiche, perfect for spring gatherings or a hearty brunch. The flaky pastry crust holds a rich filling of creamy ricotta cheese, tender spinach, and salty smoked ham. Topped with melted Gardenia Mozzarella and fresh basil, it offers a beautiful blend of textures and flavors. While labeled as a dessert in some contexts, its savory profile makes it an excellent main course or substantial side dish. It&# 226;ÂÂs simple to assemble using pantry staples and comes together quickly for a impressive yet effortless meal that everyone will love.Ingredients
Directions
-
Preheat oven to 375ðF (190ðC).
-
Roll out half of the pastry dough and line a 9-inch buttered pie pan.
-
Heat olive oil in a skillet over medium heat; sauté red bell peppers and ham strips for 3 minutes. Season with black pepper to taste.
-
In a large bowl, whisk together 2 eggs and the ricotta cheese until smooth.
-
Pour the egg and ricotta mixture into the pastry-lined pie shell, spreading evenly.
-
Pat the thawed spinach dry with paper towels to remove excess moisture, then sprinkle evenly over the ricotta layer.
-
Distribute the sautéed pepper and ham mixture over the spinach, followed by the shredded mozzarella cheese.
-
Tear the basil leaves and scatter them over the top.
-
Roll out the remaining dough and place it over the filling to cover the pie.
-
Trim the excess dough from the edges and crimp the rims to seal.
-
Cut 4 small vents in the top crust to allow steam to escape.
-
Beat the remaining 1 egg and brush it over the top crust for a golden finish.
-
Bake for 50-60 minutes, or until the crust is golden brown and the filling is set.
-
Let the pie rest for 20 minutes before slicing and serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 336.0kcal
- % Daily Value *
- Total Fat 26.4g41%
- Saturated Fat 16.8g85%
- Cholesterol 84.0mg29%
- Sodium 750.0mg32%
- Total Carbohydrate 3.7g2%
- Dietary Fiber 0.0g0%
- Sugars 1.2g
- Protein 26.4g53%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the frozen spinach is thoroughly drained and patted dry to prevent a soggy pie crust.
For a vegetarian version, omit the ham and increase the amount of peppers or add mushrooms.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven at 350ðF for 10-15 minutes.
