How to make Easter Pie

Ingredients

• 1 cup Diced Ham (about 8 oz, cut into ½‑inch cubes)
• 1 cup Smoked Sausage (sliced into ¼‑inch rounds)
• 1 medium Onion (diced)
• 1 medium Bell Pepper (any color, diced)
• 2 cups Broccoli Florets (cut into bite‑size pieces)
• 6 Large Eggs (room temperature)
• 2 cups Ricotta Cheese (full‑fat, preferably drained)
• 1 cup Whole Milk (optional substitute for extra ricotta)
• 1 teaspoon Salt
• ½ teaspoon Black Pepper (freshly ground)
• 2 cloves Garlic (minced)
• 1 cup Shredded Cheddar Cheese (for topping, can use mozzarella or a blend)
• 1 Frozen Pie Crust (9‑inch, thawed slightly for easier handling)
• 1 spray Non‑stick Baking Spray (to grease the pie dish)

Instructions

1. Prep the vegetables and meats

   Dice the ham, slice the smoked sausage, dice the onion and bell pepper, and cut the broccoli into bite‑size florets.

   Time: PT15M

2. Brown the meat

   Heat a skillet over medium heat, melt 1 Tbsp butter, add the diced ham and sliced sausage, and cook, stirring occasionally, until browned, about 5‑7 minutes.

   Time: PT7M

   Temperature: medium heat

3. Sauté vegetables

   Add the onion, bell pepper, and broccoli to the skillet with the meat. Toss and cook until the vegetables are just tender, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

4. Transfer to bowl

   Move the meat‑vegetable mixture into a large mixing bowl and set aside.

   Time: PT2M

5. Beat the eggs

   Crack six large eggs into the bowl, add a pinch of salt and pepper, then whisk with a fork or whisk until fully combined.

   Time: PT5M

6. Add dairy and flavorings

   Stir in the ricotta cheese (or the optional cup of whole milk), minced garlic, and adjust seasoning with additional salt or pepper if needed. Mix until smooth.

   Time: PT5M

7. Prepare the crust

   Spray the bottom and sides of a 9‑inch pie dish with non‑stick baking spray. Lay the frozen pie crust into the dish, pressing gently to fit the edges.

   Time: PT3M

8. Assemble the quiche

   Pour a thin layer of the egg‑ricotta mixture onto the crust, then spread the meat‑vegetable mixture evenly. Top with the remaining egg‑ricotta mixture and sprinkle shredded cheddar cheese over the surface.

   Time: PT5M

9. Bake

   Preheat the oven to 350°F. Place the pie dish on the middle rack and bake for 35‑40 minutes, or until the center is set and the top is lightly golden.

   Time: PT40M

   Temperature: 350°F

10. Rest and serve

    Remove the quiche from the oven and let it rest for 10 minutes before slicing. This allows the filling to set for cleaner slices.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

20 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Diced Ham: cooked bacon bits, cooked turkey
• Instead of Smoked Sausage: andouille sausage, chorizo
• Instead of Onion: shallots, leeks
• Instead of Bell Pepper: poblano, red pepper flakes
• Instead of Broccoli Florets: cauliflower, green beans
• Instead of Large Eggs: egg substitute (for baking only)
• Instead of Ricotta Cheese: cottage cheese, cream cheese
• Instead of Whole Milk: 2% milk, unsweetened almond milk
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of Garlic: garlic powder (¼ tsp)
• Instead of Shredded Cheddar Cheese: Swiss cheese, Monterey Jack
• Instead of Frozen Pie Crust: homemade crust, store‑bought refrigerated crust
• Instead of Non‑stick Baking Spray: butter, melted

Equipment Needed

• Skillet
• Butter
• Cutting Board
• Chef’s Knife
• Mixing Bowl
• Fork or Whisk
• Pie Dish (9‑inch)
• Oven
• Measuring Cups and Spoons
• Spatula
• Aluminum Foil (optional) (optional)

Critical Steps — Do Not Skip

• Browning the ham and sausage without burning
• Mixing the ricotta thoroughly into the egg base to avoid lumps
• Ensuring the quiche is fully set in the center before removing from the oven

Chef Tips from the Video

• For extra flavor, add a pinch of smoked paprika to the meat mixture
• Use a mix of sharp cheddar and mozzarella for a richer melt
• Let the quiche cool completely before slicing for cleaner cuts

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 3 days.

Freezer: Wrap individual slices in plastic wrap and freeze for up to 2 months.

Room temperature: Do not leave out longer than 2 hours.

Make-Ahead Tips

• The meat‑vegetable mixture can be prepared a day ahead and refrigerated
• Assemble the quiche up to the point of adding the cheese, cover, and refrigerate; bake when ready

Frequently Asked Questions