Include in Print View:

Gardenia Easter Pie

Gardenia Easter Pie recipe image
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;€™s simple to assemble using pantry staples and comes together quickly for a impressive yet effortless meal that everyone will love.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 336.0
Dietary: Gluten-free
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;€™s simple to assemble using pantry staples and comes together quickly for a impressive yet effortless meal that everyone will love.
Ingredients
  • 2 cups Gardenia Mozzarella Cheese, shredded
  • 15 oz Gardenia Ricotta Cheese
  • 1 package Basic pastry for two crusts (approx 14 oz)
  • 1 small Red bell pepper, quartered and thinly sliced
  • 8 oz Precooked smoked ham, thinly sliced into strips
  • 1 tsp Olive oil
  • 5 oz Frozen chopped spinach, thawed and well-drained
  • 12 leaves Fresh Basil leaves
  • 3 whole Eggs
  • 1 to taste Black pepper
Directions
  1. 1
    Preheat oven to 375°F (190°C).
  2. 2
    Roll out half of the pastry dough and line a 9-inch buttered pie pan.
  3. 3
    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.
  4. 4
    In a large bowl, whisk together 2 eggs and the ricotta cheese until smooth.
  5. 5
    Pour the egg and ricotta mixture into the pastry-lined pie shell, spreading evenly.
  6. 6
    Pat the thawed spinach dry with paper towels to remove excess moisture, then sprinkle evenly over the ricotta layer.
  7. 7
    Distribute the sautéed pepper and ham mixture over the spinach, followed by the shredded mozzarella cheese.
  8. 8
    Tear the basil leaves and scatter them over the top.
  9. 9
    Roll out the remaining dough and place it over the filling to cover the pie.
  10. 10
    Trim the excess dough from the edges and crimp the rims to seal.
  11. 11
    Cut 4 small vents in the top crust to allow steam to escape.
  12. 12
    Beat the remaining 1 egg and brush it over the top crust for a golden finish.
  13. 13
    Bake for 50-60 minutes, or until the crust is golden brown and the filling is set.
  14. 14
    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 350°F for 10-15 minutes.

Keywords: savory pie, quiche, ricotta, spinach, ham, mozzarella, basil, pastry, easter, brunch, italian, spring, baking, vegetarian, cheese, pie
Read it online: https://www.chefs-mate.com/recipe/gardenia-easter-pie/