3/4 lb. Italian ham (prosciutto or serrano) cubes
1 lb. fresh cheese (basket cheese) unsalted
15 eggs
several turns of coarsely ground or cracked black pepper
1/4 c. freshly grated Parmesan, Romano or Asiago cheese
2 tbsp. finely minced fresh Italian parsley

Dice ham, beat eggs, cheese, then add the ham, pepper and Parsley (use any other Italian herbs you might have available, such as basil, oregano, Rosemary, thyme but keep it under 1/2 tsp).

Fill a pan lined with pie crust. Place another pie crust over the top and crimp the edges to seal.

Brush top of pie crust with beaten egg whites or cream to make the top look shiny. Cut vent holes to allow the steam to escape.

CRUST:

4 c. flour
4 eggs
1 c. shortening (use the non-hydrogenated kind)
1 tsp. each salt and pepper
1 tbsp. baking powder
4-6 tbsp. water

Beat eggs, black pepper, parsley, grated cheese. Bake at 325°F in a 13x9-inch pan for 1 hour and 20 minutes.