- 2 prepared pie crusts
- 1 pound ricotta cheese
- 4 eggs, beaten
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk
- 1/4 cup white wine
- 2 tablespoons prepared mustard
- 1 (8 ounce) package fresh basket cheese, chopped
- 1 pound roasted ham, chopped
- 1/2 pound Italian-style ham, chopped
- salt and ground black pepper to taste
- Preheat oven to 350 degrees F (175 degrees C). Line a deep-dish pie plate with 1 pie crust.
- Beat ricotta cheese, eggs, Parmesan cheese, milk, wine, and mustard together in a large bowl until smooth. Stir basket cheese, roasted ham, and Italian-style ham into the ricotta mixture; season with salt and pepper. Pour the mixture into the crust.
- Cut remaining pie crust into 3/4-inch strips and arrange to make a lattice over the top of the pie. Crimp and flute edges.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Leave pie out to cool to room temperature before refrigerating to chill completely.