Best 5 Egg Potato And Prosciutto Pie Recipes
Embark on a culinary journey with our delectable Egg, Potato, and Prosciutto Pie, a harmonious blend of flavors and textures that will tantalize your taste buds. This savory pie features a flaky, golden crust encasing a creamy custard filling studded with tender potatoes, savory prosciutto, and aromatic herbs. Each bite offers a symphony of flavors, from the richness of the eggs and cheese to the salty tang of the prosciutto and the earthy notes of the potatoes. Accompanying this main course are two additional recipes: a refreshing Tomato and Avocado Salad, bursting with juicy tomatoes, creamy avocado, and a tangy dressing, and a classic Caesar Salad, featuring crisp romaine lettuce tossed in a creamy, garlicky dressing and topped with crunchy croutons and freshly grated Parmesan cheese. These accompaniments perfectly complement the hearty pie, providing a balance of flavors and textures that will leave you feeling satisfied and delighted.
Let's cook with our recipes!
EGG AND POTATO CASSEROLE
Steps:
- In a large bowl, whisk egg substitute and milk. Stir in the potatoes, 1 cup cheese, onion, 2 tablespoons bacon, salt, seasoning blend and chili powder. Pour into an 8-in. square baking dish coated with cooking spray. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese and bacon. Bake 3-5 minutes longer or until cheese is melted. Sprinkle with green onions. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 219 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 682mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
PASTA, PROSCIUTTO, AND POTATO PIE
Dense penne and prosciutto pie with a potato crust is a variation on timballo di maccheroni -- baked macaroni in a drum shape -- traditionally served in many regions of Italy, including Apulia, Basilicata, and Calabria.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees. Bake potatoes on a rimmed baking sheet until tender, about 45 minutes. Let cool slightly. Peel potatoes; discard skin. Mash with a potato masher. Stir potatoes, butter, and scallions in a medium bowl; season with salt and pepper. Press potato mixture evenly into bottom of a 9-inch springform pan. Bake until light golden, 25 to 30 minutes. Let cool on a wire rack.
- Bring milk and cream to a boil in a medium saucepan over medium-high heat, stirring occasionally. Remove from heat; stir in chile. Whisk in eggs, egg yolks, sour cream, Parmesan, and nutmeg. Season with salt and pepper; set aside.
- Heat oil in a large skillet over medium heat. Add shallot; cook, stirring occasionally, until light golden, about 2 minutes. Add chard; cook, stirring occasionally, until wilted, 3 to 4 minutes. Season with salt and pepper.
- Stir pasta, Parmesan mixture, chard mixture, prosciutto, and oregano in a large bowl. Spread over crust. Bake until golden brown and set, about 45 minutes. Let cool slightly before serving.
POTATO EGG PIE
I was once asked to cater a tea party. I made 4 beautiful quiches and had this pie as a "back-up" dish. When all was said and done. We had quiche left overs, but no potato egg pie. Isn't that just always the way? Go figure.
Provided by BothFex
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400*.
- Over medium heat melt butter then blend in flour, salt and pepper.
- Slowly mix in milk, stirring continually until mixture is thick and bubbly.
- Remove from heat- set aside.
- Line bottom and sides of a greased 9 inch pie plate with half the potatoes.
- Into the shell layer eggs, bacon, parsley, cheese and white sauce.
- Cover with remaining potatoes.
- Brush the top of the pie with 2 tablespoons of milk.
- Bake for 20 minutes or until top is browned.
BAKED EGG WITH PROSCIUTTO AND TOMATO
It can be challenging to give eggs enough of an elegant twist to serve them to company, especially when the company arrives en masse, as tends to happen during the holidays. Enter the baked egg, at 15 minutes or so perhaps the slowest common cooking method (yes, I know, you can cook eggs for five hours if you choose to do so). But this is in a way the easiest method for cooking eggs in quantity.
Provided by Mark Bittman
Categories breakfast, for one, main course
Time 15m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees. Smear a bit of butter or oil in ramekin; line with tomato and prosciutto. Break egg into ramekin, then put on a baking sheet.
- Bake 10 to 15 minutes, or until egg is set and white has solidified. Because the cup retains heat, egg will continue to cook after you remove it from the oven, so it is best to undercook it slightly. Precise time, in a good oven on a middle rack, is 12 minutes. Sprinkle with salt and pepper and serve.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 366 milligrams, Sugar 1 gram, TransFat 0 grams
PROSCIUTTO PIE
Prosciutto and ricotta inside a flaky, golden crust. So easy and delicious. Serve with a simple salad for an easy weeknight dinner.
Provided by Ericjpdx
Categories Savory Pies
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Spread one pie crust in 9" inch pie pan.
- Combine ricotta cheese, eggs, parmesan cheese, prosciutto and parsley in a bowl and season lightly with pepper.
- Fill the pie shell with the ricotta mixture and cover the pie with the second pie crust. Trim and crimp the edges of the crust.
- Bake at 400°F for 20 minutes. Then reduce the temperature to 350°F and cook for an additional 25 to 30 minutes or until the filling is cooked through and the crust is golden.
Nutrition Facts : Calories 796.6, Fat 54.4, SaturatedFat 21.7, Cholesterol 236, Sodium 879.4, Carbohydrate 45.9, Fiber 3.4, Sugar 0.9, Protein 30.6
Tips:
- For a crispier crust, use a combination of butter and olive oil to grease the pie dish.
- If you don't have puff pastry on hand, you can use a store-bought pie crust or even a crescent roll dough.
- To make the filling ahead of time, cook the potatoes and eggs and let them cool completely. You can then assemble the pie and bake it just before serving.
- For a vegetarian version of this pie, omit the prosciutto and add more vegetables, such as spinach, zucchini, or mushrooms.
- Serve the pie warm with a side salad or roasted vegetables.
Conclusion:
This egg, potato, and prosciutto pie is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's also a great way to use up leftover potatoes and eggs. With its creamy filling, flaky crust, and savory prosciutto, this pie is sure to be a hit with everyone who tries it.
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