Easter Brunch Pie

Easter Brunch Pie
(Photo by Amy Bradt)

This is a great way to use up any leftover ham from Easter dinner.  It's great for breakfast, lunch or dinner. 

Printable Recipe

Recipe by: Amy Bradt                                                                          Yield: 8 servings

Ingredients
1 (14.1 ounce) package refrigerated pie crusts
15 ounce container low-fat ricotta cheese
4 eggs
1 pound cooked, diced ham
1 cup shredded low-fat mozzarella cheese
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon thyme
2 Tablespoons grated Parmesan cheese

Directions
Heat oven to 325°. Lightly spray a 9" pie pan with cooking spray. Place 1 pie crust in pan. In large bowl, beat ricotta cheese and eggs until combined.
Stir in ham, mozzarella cheese, garlic powder, thyme and pepper. Mix well.
Pour into pie crust in pan. Sprinkle mix with Parmesan cheese.
Place remaining crust over mix and fold edges together to seal.
Make slits in top crust to vent.
Place thin strips of foil over edges to prevent burning.
Bake for 50 minutes. Remove foil, and continue baking for another 10-15 minutes, or until top of crust is nicely browned. Let sit for 10 minutes before serving.

Notes
Make sure and use the low-fat cheeses, as full-fat will make it too greasy.

Original recipe from: Just a Pinch