Easter Pie Delight: A Gluten-Free Twist on an Italian Spring Tradition

This delectable gluten-free Easter Pie recipe, adapted from Nick Malgieri's Baking with Julia, is a delightful Italian nod to the arrival of spring. A combination of whole milk ricotta, Pecorino Romano, mozzarella, shredded prosciutto, fines herbs, and a touch of freshly ground black pepper creates a flavorful filling that embodies the essence of the season.

Ingredients:

• 3 large eggs
• 1 lb whole milk ricotta
• ¼ cup freshly grated Pecorino Romano cheese
• ¼ lb mozzarella cheese, grated
• ¼ lb thinly sliced prosciutto, shredded
• 2 tbsp Fines Herbs
• ¼ tsp freshly Butcher's Black Pepper
• 2/3 portion of gluten-free pasta Frollo dough

Recipe Steps:

1. Preheat the oven to 350⁰F and butter a 9” glass pie plate.
2. Whip eggs and ricotta together, then fold in mozzarella, Romano, prosciutto, pepper, and fines herbs.
3. Roll out 2/3 of the gluten-free pasta Frollo dough and line the pie plate with it.
4. Fill the pie shell with the cheese and prosciutto mixture, then top with circles of dough in an overlapping pattern.
5. Bake for 35-40 minutes until golden and set. Cool before serving.

Delight your loved ones with this scrumptious Easter Pie, a true symbol of Italian tradition and a perfect addition to your spring celebrations. Enjoy the flavors of the season and the joy of sharing this delicious gluten-free dish with family and friends.

More breakfast recipes

1. Easy Mini Quiche

2. Lemon Anise Biscotti

This recipe was originally published on recipes.terra-americana.com.