This easy prosciutto and cheese pie is a classic Italian savory pie with a flaky crust, melty cheese, and a light egg mixture. It’s rich without being heavy and perfect for brunch, lunch, or Easter.
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This prosciutto and cheese pie is a simple Italian savory pie made with a pastry crust and a classic egg-based filling. It highlights the pairing of prosciutto and cheese in a pie that works well for brunch, lunch, or as part of an Italian Easter spread.
If you enjoy Italian savory pies, you might also like my Italian savory rustic pie, which is more flexible and rustic in style, or my tomato cheese pancetta pie, made with a similar filling and a different flavor combination.
Why You’ll Love This RecipeÂ
- Savory pies are a classic part of Italian cooking and are often served for family meals and gatherings.
- This prosciutto and cheese pie uses a short list of familiar ingredients and bakes up into a flavorful, shareable dish that doesn’t require much prep.
Ingredient Notes
- Pie crust: You can use a homemade or store-bought crust. For a more traditional Italian base, try my savory pie crust, which works especially well with cheese and cured meats.
- Prosciutto: Chopped prosciutto adds rich, savory flavor. Pancetta can also be used if that’s what you have on hand.
- Cheese: A good melting cheese like fontina, firm mozzarella, or Swiss works best. Feel free to use one or a combination, depending on what you prefer.
- Eggs and milk: These are used just to bind the filling together. Whole milk or 2 percent both work well.
- Parmigiano and parsley: Freshly grated Parmigiano adds extra flavor, while a bit of parsley keeps the filling balanced and fresh.
How to Make Prosciutto and Cheese Pie
Fit the pie crust into the pan, trim if needed, and prick the bottom well with a fork to prevent puffing.
Sprinkle the shredded cheese evenly over the crust, then add the chopped prosciutto. Spreading the filling out first helps the flavours stay balanced in every slice.
In a bowl, beat the eggs with the milk, salt, pepper, and parsley until combined. Pour the mixture over the filling.
Sprinkle the Parmigiano on top, and gently fold the edges of the crust inward.
Bake until the crust is golden and the filling is set.
Let the pie rest for about 5 minutes before slicing, then serve warm or at room temperature.
recipe Tips
- Start with cheese on the bottom: Adding shredded cheese over the crust helps create a barrier, which keeps the crust from getting soggy and ensures even flavor in every slice.
- Chop the prosciutto finely: Smaller pieces distribute more evenly throughout the pie and prevent the filling from feeling heavy in one spot.
- Do not overfill the crust: The egg mixture should just come up to the filling, not flood it, so the pie sets properly as it bakes.
- Watch the crust as it bakes: If the edges start to brown too quickly, loosely cover them with foil for the remaining bake time.
- Let it rest before slicing: Allowing the pie to sit for a few minutes helps the filling set and makes cleaner slices.
This savory prosciutto and cheese pie is rich, comforting, and perfect for sharing, whether served warm for dinner or sliced up for a casual gathering. With its flaky crust and flavorful filling, it’s the kind of recipe that quickly becomes a favorite at the table.
- 1 round pie crust (homemade or store bought)
- 1 cup shredded cheese (fontina, firm mozzarella, swiss or cheese of choice)
- ¾-1 cup chopped prosciutto or pancetta
- 2 large eggs
- ½ cup milk (whole or 2%)
- 1-2 pinches salt (if you use prosciutto you may not need salt, parmgiano could be a bit salty also)
- 1-2 dashes black pepper
- ½-1 tablespoon freshly chopped parsley
- ¼ cup freshly grated parmigiano
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Pre-heat oven to 350F (180C). Spray or grease and flour an 8 or 9 inch pie or tart pan.
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Fit the dough either homemade or store bought, into the prepared pie pan. Prick the bottom of the crust well with a fork. Sprinkle the shredded cheese and cubed prosciutto on top.
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In a large bowl beat the eggs, milk, salt, pepper and parsley. Pour the mixture over the cheese and prosciutto, sprinkle the parmigiano on top. Fold over the edges.
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Bake for approximately 35-40 minutes or until the pastry is golden brown and baked through. Let sit 5 minutes then cut and serve. Enjoy!
How to store the Prosciutto and cheese pie?
Once cooled, store the pie covered or in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold, at room temperature, or gently reheated in the oven. This pie can be frozen. Let it cool completely, then wrap it well and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently in the oven for best results.
Calories: 228kcal | Carbohydrates: 2g | Protein: 11g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 89mg | Sodium: 451mg | Potassium: 117mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 0.5mg | Phosphorus: 162mg
recipe FAQs
The pie is done when the edges are set and the center is just slightly soft in the middle. It should not look wet, but it may still have a gentle wobble when the pan is moved. The filling will continue to set as it rests, so avoid overbaking.
This recipe is designed to be baked with a crust, which helps support the filling. If made without a crust, the texture will be more like a baked egg dish rather than a traditional Italian savory pie.
Yes, but keep additions minimal so the pie stays balanced. A small amount of finely chopped green onion or a pinch of dried herbs like oregano or thyme can be added without changing the character of the pie. Avoid watery vegetables, as they can affect how the filling sets.
Once cooled, store the pie covered or in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold, at room temperature, or gently reheated in the oven.
Yes, this pie can be frozen. Let it cool completely, then wrap it well and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently in the oven for best results.
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