A deep-dish cousin to quiche that's packed with Italian deli meats and cheeses like prosciutto, pepperoni, soppressata, mozzarella and provolone, this rich pie, also called Easter pie, is traditionally made on Good Friday and served on the holiday to celebrate the end of Lent This version came to The Times from Carlo's Bakery, in Hoboken, N.J., of “Cake Boss” fame, and it is the only savory item the bakery makes It's typically eaten at room temperature, but the staff at Carlo's enjoys it warm