Kristi Coffey’s Italian Quiche

For the crust: In a large bowl, whisk together the flour, salt, and sugar. With a mixer, work the butter into the flour. In a small bowl, whisk together the eggs, ice water, and apple cider vinegar. Add the egg mixture to the flour mixture 1 tablespoon at a time, mixing after each addition. Stir together until the ingredients are mixed.

Turn the mixture out onto a clean countertop and knead 4 to 5 times until combined. Divide into 2 balls, 1 with ⅔ of the dough and the other with the remaining ⅓. Flatten each into a disk shape. Wrap with plastic wrap and refrigerate for 1 hour (or up to 2 days).

Preheat the oven to 350 degrees. Remove the large disk of pie dough from the refrigerator and let it rest for 15 minutes until it is soft enough to roll. On a lightly floured surface, roll the pie dough into a 16-inch round. Transfer the crust to a 9-inch springform pan, pressing the dough into the bottom and up the sides. Trim the excess dough until it lines up with the top of the pan. Refrigerate for 20 minutes while you prepare the filling.

For the filling: In a large bowl, beat together 9 eggs, the ricotta, 1/2 cup of parmesan, garlic powder, and pepper until the eggs are broken up and the mixture is well combined.

Dice the provolone, salami, smoked ham, and prosciutto into 1/2-inch pieces. Fold the provolone, salami, smoked ham, prosciutto, dried Italian seasoning, and parsley into the filling. Add the filling to the chilled pie crust.

On a floured surface, roll out the remaining disk of dough into a 10-inch round. Carefully lay the dough over the filling, roll and fold the overhang from the bottom crust over the top crust, pinching to seal. Cut a few 1-inch slits in the top crust.

In a small bowl, beat the remaining egg; brush the crust with the egg wash. Place the pan on a baking sheet.

Bake until the crust is deeply golden and a toothpick inserted in the center comes out clean, 1 hour and 15 minutes to 1 hour and 25 minutes; sprinkle the top of the pie with the remaining 1/4 cup of parmesan after 45 minutes.

Transfer to a cooling rack and let cool for 2 hours before refrigerating or serving.