its more a a specialty item found in authentic italian delis. Also you don't want to dine on it freshly made they actually taste better cold or room temperature after its had some time to settle. Most people serve it as an appetizer cut up for easter. Da Vinci & T&F in franklin square make them and so does little lorenzo's in floral park. The recipes vary like mentioned by TheRicker. Its called Pizza rustica but its not meant to be a Pizza and at the end of the day sure it is similar to a quiche but not as eggy the egg is just for binding- in a quiche the egg tends to be part of the main event. Also no idea why anyone would add butter. I prefer the version without the dough cold or room temperature after its had a day to settle and firm up in the fridge. basic recipe for is Fresh ricotta and or basket cheese ( i like to mix them) a lot of shredded mozzarella and grated cheese, and a variety of diced italian coldcuts and then the eggs for binding. then just bake it with an eggwash on top.