This pie is a regular feature in my house at Christmas. It's dense, rich and absolutely delicious! Serve it hot/cold for dinner or a thin slice as a starter. Substitute Pecorino or mature Cheddar for Asiago if you prefer.
I found this pie really easy to make. I made my own pastry though. I used cheddar cheese and loads of chills flakes. It was delicious and plenty left over for lunches next day. Thank you for a lovely recipe. - 16 Aug 2014
this is excellent with a few additions. made exactly to recipe..pie was too solid,& not too flavorful.so the 2nd time I added 1/4 lb of ground beef, 1 tsp Italian seasoning,1/2 teasp. basil & only 4 eggs.Also made it with 1/2 mozzarella & 1/2 Sharp cheddar.Excellent. And as Laurie said, perfect cut cold for appetizers. My friends loved it. Thanks. - 08 Jan 2010 (Review from Allrecipes US | Canada)
Replaced the pork, fennel, crushed red pepper, and salt with 1-1/2 lbs. hot Italian sausage removed from the casings because the pork mixture in the recipe is really just loose Italian sausage. If you don't like peppery heat, you could use mild Italian sausage instead. Didn't have Asiago, so I used Parmesan. Reminded me very much of something my Mom made all the time when we were kids, only she made it into calzones instead of a pie. - 13 Apr 2013 (Review from Allrecipes US | Canada)