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Ingredients
  • 1 prepared pie crust, blind-baked (if you prefer a top crust, add it on top of filling prior to baking)
  • 1 pound sweet sausage, cooked and crumbled
  • ½ pound sharp provolone, diced
  • ½ pound prosciutto, diced
  • ½ pound mozzarella, diced
  • ¼ pound salami, diced
  • ¼ pound pepperoni, diced
  • 4 ounces freshly grated Pecorino Romano cheese
  • 4 ounces freshly grated Parmigiano Reggiano cheese
  • 3 pounds ricotta cheese (traditionally,  fresh basket cheese is used)
  • ¼ cup finely chopped chives
  • 9 eggs, beaten
  • Freshly ground, black pepper
Steps
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