Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Generously brush 9-inch deep-dish pie plate or 8x8-inch baking dish with melted butter, coating sides and bottom thoroughly. This is critical for crust release.
- In large bowl, whisk eggs and milk until frothy. Sift in flour, baking powder, salt, pepper, Italian seasoning, and red pepper flakes. Whisk just until smooth—don't overmix.
- Gently fold in ¾ cup Parmigiano, all mozzarella, all provolone, and chosen cooked fillings. Batter will be loose—this is essential for impossible separation.
- Pour batter into prepared dish, scraping bowl with spatula. Sprinkle remaining ¼ cup Parmigiano evenly over top. Do not stir. Magic happens during baking as cheese and flour sink and eggs rise.
- Bake 40-50 minutes, rotating halfway for even browning, until top is deeply golden with puffed, crackly edges, center jiggles slightly like cheesecake, and knife inserted 1 inch from center comes out clean.
- Rest on wire rack 15 minutes—non-negotiable. This allows crust to set for clean slices. Sprinkle with extra Parmigiano and fresh basil.
- Slice into wedges or squares. Serve warm or at room temperature.
Notes
Butter dish thoroughly—this allows crust to release cleanly. Don't use cooking spray.
Don't overmix batter. Gentle folding preserves air that helps with separation during baking.
Use low-moisture mozzarella. Fresh releases too much water and makes pie soggy.
Room temperature eggs mix more smoothly and create more uniform custard.
15-minute rest is crucial. Cutting too soon means bottom crust hasn't set. Patience = clean slices.
Add 1 teaspoon lemon zest to batter for bright note that transforms from good to unforgettable.
Classic Italian: 1 cup cooked Italian sausage + ¼ cup sun-dried tomatoes.
Garden Fresh: 1 cup sautéed mushrooms + ½ cup roasted red peppers + 2 tbsp fresh basil.
Spinach & Artichoke: 1 cup thawed spinach (squeezed dry) + ½ cup chopped artichokes.
Breakfast: Omit Italian seasoning, add ½ cup diced ham + 2 tbsp chives.
Gluten-free: Replace flour with ¼ cup cornstarch + 2 tbsp almond flour. Slightly denser but delicious.
9x13 dish: Reduce baking time to 30-35 minutes. Creates thinner pie with crispier crust.
Try fontina, Gruyère, or aged cheddar in place of provolone.
Add well-drained roasted zucchini, bell peppers, or tomatoes.
Soggy crust causes: Dish not buttered enough, overmixed batter, cut too soon. Butter generously, fold gently, rest full 15 minutes.
Prep custard base (no cheese/fillings) up to 24 hours ahead. Refrigerate. Add cheese/fillings before baking. Don't fully assemble ahead.
Layers didn't separate: Batter overmixed or oven temp off. Fold gently and verify temp with thermometer.
Store covered in fridge up to 4 days. Actually better next day after flavors meld.
Freeze individual slices wrapped in plastic then foil up to 2 months. Thaw overnight in fridge.
Reheat in 350°F oven 15 minutes for crispy crust. Microwave 60 seconds works but crust won't be crispy.
Leftover hack: Cube cold pie and pan-fry in butter until crispy for breakfast hash.
Serve: Brunch with arugula salad and balsamic, dinner with roasted asparagus and crusty bread, or potluck squares at room temp.
Pairs with: Green salad, roasted vegetables, crusty Italian bread, tomato soup, fresh fruit, crisp white wine.
Don't overmix batter. Gentle folding preserves air that helps with separation during baking.
Use low-moisture mozzarella. Fresh releases too much water and makes pie soggy.
Room temperature eggs mix more smoothly and create more uniform custard.
15-minute rest is crucial. Cutting too soon means bottom crust hasn't set. Patience = clean slices.
Add 1 teaspoon lemon zest to batter for bright note that transforms from good to unforgettable.
Classic Italian: 1 cup cooked Italian sausage + ¼ cup sun-dried tomatoes.
Garden Fresh: 1 cup sautéed mushrooms + ½ cup roasted red peppers + 2 tbsp fresh basil.
Spinach & Artichoke: 1 cup thawed spinach (squeezed dry) + ½ cup chopped artichokes.
Breakfast: Omit Italian seasoning, add ½ cup diced ham + 2 tbsp chives.
Gluten-free: Replace flour with ¼ cup cornstarch + 2 tbsp almond flour. Slightly denser but delicious.
9x13 dish: Reduce baking time to 30-35 minutes. Creates thinner pie with crispier crust.
Try fontina, Gruyère, or aged cheddar in place of provolone.
Add well-drained roasted zucchini, bell peppers, or tomatoes.
Soggy crust causes: Dish not buttered enough, overmixed batter, cut too soon. Butter generously, fold gently, rest full 15 minutes.
Prep custard base (no cheese/fillings) up to 24 hours ahead. Refrigerate. Add cheese/fillings before baking. Don't fully assemble ahead.
Layers didn't separate: Batter overmixed or oven temp off. Fold gently and verify temp with thermometer.
Store covered in fridge up to 4 days. Actually better next day after flavors meld.
Freeze individual slices wrapped in plastic then foil up to 2 months. Thaw overnight in fridge.
Reheat in 350°F oven 15 minutes for crispy crust. Microwave 60 seconds works but crust won't be crispy.
Leftover hack: Cube cold pie and pan-fry in butter until crispy for breakfast hash.
Serve: Brunch with arugula salad and balsamic, dinner with roasted asparagus and crusty bread, or potluck squares at room temp.
Pairs with: Green salad, roasted vegetables, crusty Italian bread, tomato soup, fresh fruit, crisp white wine.