Pizza Piena (or Pizza Rustica or Torta di Pasqua) is quiche-like, savoury pie that is full of meat, cheese and eggs and it is traditionally eaten at Easter time. This recipe was written by Rosa, our founder.
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Pastry
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| 1 cup | Plain Flour |
| 1 cup | Self-Raising Flour |
| 1 | Egg |
| ½ cup | Olive Oil |
| 1 cup | Cold Water (approximately) |
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Filling
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| 500g | Homestyle Fresh Cheese |
| 100g | Grated Parmesan Tub |
| 8 | Eggs |
| 400g | Chopped Ham (or a mixture of Ham and Cacciatore) |
| Black Pepper, to taste |
| 1 | To make the pastry combine flours, egg and olive oil in food processor and mix, slowly adding enough cold water to bind. Can stir to combine if you don’t have a food processor. |
| 2 | Remove and knead dough quickly. Split into two pieces, 3/4 and 1/4, and let rest separately in the fridge for about 30 minutes. |
| 3 | For the fIlling: Shred the Homestyle Fresh Cheese. Mix cheeses with eggs slowly by stirring in a bowl. Chop meat into small bits and then introduce black pepper and ham pieces into egg and cheese mixture. |
| 4 | Spray a pie or a large square tin with olive oil non-stick spray. |
| 5 | Roll out both pastry pieces separately with a rolling pin, and line the bottom of the tin with the larger piece. |
| 6 | Fill pastry with cheese/egg/meat mixture. Use smaller piece of dough to cover filling and pinch ends to bottom pastry ends to seal. |
| 7 | Bake at 180°C for one hour, checking to make sure the pastry does not burn. Serve warm. |
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