Prosciutto and Cheese Pie

Ingredients

• 1round pie crust, homemade or shop-bought
• about 110 g (1 cup)shredded cheese, such as fontina, firm mozzarella or Swiss, or another cheese of your choice
• about 85–115 g (¾–1 cup)chopped prosciutto or pancetta
• 2 largeeggs
• 120 ml (½ cup)milk, whole or 2%
• 1–2 pinchessalt
• 1–2 dashesblack pepper
• about 2–4 g (½–1 tablespoon)freshly chopped parsley
• about 25 g (¼ cup)freshly grated Parmigiano

Instructions

1. 1

   Prepare the pan

   Heat the oven to 180 °C (350 °F). Grease and flour an 20 or 23 cm (8 or 9 inch) pie or tart pan.

2. 2

   Fill the crust

   Fit the homemade or shop-bought pastry into the prepared pan and prick the base well with a fork. Scatter the shredded cheese and cubed prosciutto over it.

3. 3

   Mix the filling

   Beat the eggs, milk, salt, pepper and parsley in a large bowl. Pour the mixture over the cheese and prosciutto, scatter the Parmigiano on top, then fold the pastry edges over.

4. 4

   Bake the pie

   Bake for about 35–40 minutes, until the pastry is golden and cooked through. Leave the pie to stand for 5 minutes before slicing and serving.

What is prosciutto and cheese pie?

This is a savoury pastry pie filled with cured ham, cheese and an egg-and-milk mixture. It draws on familiar Italian ingredients and flavours, though the recipe is a straightforward home-style pie rather than a formal regional speciality.

Cheese brings richness, while prosciutto adds a salty, savoury note. Parsley and Parmigiano round out the filling without making the ingredient list complicated.

Nutrition and macros by portion

The nutrition label shows one serving as written: 228 calories, 11g protein, 2g carbs, 19g fat.

The pastry and cheese provide much of the carbohydrate and fat, while the eggs, cheese and prosciutto contribute protein; the cured meat and cheeses also account for much of the salt. Serve a slice with salad or vegetables for a more balanced plate.

Choose the cheese

Melting cheese: Fontina, firm mozzarella or Swiss all work well here. Grate or shred it so it is easy to distribute over the pastry.

Salty finish: Parmigiano adds a sharper, savoury layer on top. As both it and prosciutto can be salty, taste the filling mixture before deciding how much salt to use.

Mind the seasoning

Prosciutto or pancetta: Either gives the pie its cured-meat flavour, but both bring salt with them. The recipe allows for a small amount of salt, so adjust it to suit the meat and cheese you choose.

Fresh herbs: Parsley adds a mild, fresh contrast to the richer ingredients. Chop it finely so it spreads through the egg mixture.

How to judge doneness

Golden pastry: The crust should be browned and baked through after about 35–40 minutes at 180 °C. If the pastry still looks pale, give it a little longer and check again.

Set filling: The egg mixture should look set rather than liquid when the pie is ready. A 5-minute rest before slicing gives the filling time to settle.

Work with the crust

Even base: Fit the pastry into the pan and prick the base well with a fork, as directed. This helps prepare the crust for the filling.

Folded edges: Fold the pastry edges over the filling before baking. Handle them gently so the crust keeps its shape around the pie.

When to serve it

Brunch or aperitivo: The pie can be sliced after its short rest and served warm, or left to cool slightly for a more relaxed spread. It also makes an easy main meal.

On the side: Pair it with a crisp green salad or lightly dressed vegetables to balance the richness. Cut smaller wedges if serving it alongside other brunch dishes.

Recipe notes & tips

• Use a pan about 20 or 23 cm across, matching the size stated in the method.
• Choose between prosciutto and pancetta based on the flavour you prefer.
• Hold back some salt if your cured meat and Parmigiano taste especially salty.
• Spread the shredded cheese and meat evenly over the pastry for consistent slices.
• Let the pie rest for 5 minutes before cutting so the filling can settle.

Variations

• Change the cheese: Use fontina, firm mozzarella, Swiss or another cheese you enjoy.
• Choose pancetta: Swap it for the prosciutto for a different cured-meat flavour.
• Adjust the herbs: Use the lower or higher amount of parsley to suit your taste.
• Season gently: Start with one pinch of salt, then use another only if needed.
• Serve with salad: Add a crisp green salad alongside for a fresh contrast.

Common mistakes to avoid

• Over-salting: Prosciutto, pancetta and Parmigiano can be salty, so start with less salt and adjust to taste.
• Skipping the fork pricks: Prick the pastry base well before adding the filling, as the method specifies.
• Slicing too soon: Let the pie stand for 5 minutes before cutting so the filling has time to settle.
• Underbaking the crust: Bake until the pastry is golden and cooked through, allowing the full 35–40 minutes if needed.
• Uneven filling: Scatter the cheese and prosciutto across the base rather than leaving them in one concentrated area.

How to store

Cool leftovers and keep them covered in the fridge for up to 3 days. Reheat slices in the oven until warmed through, or serve them cold or at room temperature.

Frequently asked questions