Ricotta Pizza Pie (quiche)

I tried two new "gourmet" recipes this week. Both were delicious and pretty easy! This one and the Butternut Squash Soup:

Ricotta Pizza Pie
For the crust:
3 c flour
1 T kosher salt
6 T olive oil
2 eggs, beaten and mixed w/ 6 T water

For the filling:
5 eggs, beaten
1/2 c. grated pecorino
1 lb. ricotta, excess liquid drained
1 c salami, cut in cubes
1 c shredded mozzarella
1/2 t. pepper
2 T chopped parsley

Preheat oven to 400. Place flour, salt, olive oil in large bowl and work it with your hands until the oil is incorporated and mixture resembles crumbs. Add egg mixture and toss until dough comes together in dry mass. Knead until just smooth. Flatten dough into disc, set aside.
In large bowl, combine all filling ingredients except 1 T of eggs and 1 T pecorino. Line bottom and sides of 9 inch pie pan with 2/3 dough (rolled out 1/8 inch thick), allowing for 1 inch overhang. Scrape filling into the dish and top with remaining 1/3 dough (rolled out as well). Press edges together to seal, cut slits in top crust. Brush with reserved egg and sprinkle with reserved cheese. Bake for 10 minutes, then reduce heat to 350 and bake until the top has puffed out, 45 min to an hour more. Let cool 15 min before removing from dish.