Riviera Egg Pie

Name: Riviera Egg Pie
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 340 grams smoked ham, diced; 1 egg white, lightly beaten; 4 eggs, plus 1 yolk, slightly beaten; 283 grams package frozen chopped spinach, thawed and drained; 0 teaspoons kosher salt; 3 Tbsps oil; 400 grams large onion, diced (about; 150 grams freshly grated Parmesan; 0 teaspoons freshly cracked pepper; 248 grams ricotta cheese; 2 9-inchs (9-inch) refrigerated, unbaked pie crusts (a 15-ounce package)

Rivieran Egg Pie takes about 1 hour and 5 minutes from beginning to end. This recipe makes 8 servings with 505 calories, 24g of protein, and 31g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires unbaked pie crusts, ricotta cheese, eggs, and freshly cracked pepper.

Instructions

Watch how to make this recipe.

Preheat oven to 425 degrees F.

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Oven

Heat oil in large skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add onion and saute until translucent and just golden, about 8 minutes.

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Onion

Remove from heat, transfer to a large bowl and allow to cool while preparing crust.

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Crust

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Bowl

Remove 1 of the prepared pie crusts from the refrigerator, and place in an ungreased, 9-inch pie plate. Shape the crust to fit the form of the pan with a 1/2-inch overlap around the edge.

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Pie Crust

Crust

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Frying Pan

To the onion mixture, add the ham, spinach, cheeses, 4 eggs plus 1 yolk, salt, and pepper, and mix well.

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Spinach

Pepper

Onion

Egg

Salt

Egg Yolk

Ham

Spread mixture into prepared crust. Cover with remaining pie crust; crimp edges and score to vent.

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Pie Crust

Crust

Brush with egg white and bake until golden brown, about 40 to 45 minutes.

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Egg Whites

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Oven

Let stand at least 15 minutes and serve warm or at room temperature.

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Oven

Frying Pan

Bowl

Ingredients

Servings:

340grams

smoked ham, diced 1

egg white, lightly beaten 4

eggs, plus 1 yolk, slightly beaten 283grams

package frozen chopped spinach, thawed and drained 0teaspoons

kosher salt 3Tbsps

oil 400grams

large onion, diced (about 150grams

freshly grated Parmesan 0teaspoons

freshly cracked pepper 248grams

ricotta cheese 29-inchs

(9-inch) refrigerated, unbaked pie crusts (a 15-ounce package)

Recommended wine: Vin Santo, Late Harvest Riesling, Lambrusco Dolce

Pie on the menu? Try pairing with Vin Santo, Late Harvest Riesling, and Lambrusco Dolce. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. One wine you could try is Bollinger Brut Special Cuvee. It has 4.2 out of 5 stars and a bottle costs about 60 dollars.

Bollinger Brut Special Cuvee

A golden color, distinctive of black grape varieties. Very fine bubbles. On the nose, it has a beautiful aromatic complexity, ripe fruit and spicy aromas, with hints of roasted apples, apple compote and peaches. On the palate, there is a subtle combination of structure, length and vivacity. The bubbles are like velvet. Flavors of pear, brioche and spicy aromas, notes of fresh walnut.Pair with all fish, especially sushi and sashimi, shellfish such as shrimp, prawns, crayfish and grilled lobster, poultry and white meat, cashews, parmesan or prosciutto.