Three meats and two types of cheese fill this golden brown Italian pie.
Fill a large bowl with ice water; set aside. Place 6 of the eggs in a medium pot, and add cold water to cover by 1 inch. Bring to a boil over medium-high. Immediately remove from heat; cover and let stand 12 minutes. Immediately transfer eggs to prepared ice water; let cool about 10 minutes. Peel eggs, and cut lengthwise into quarters, then again into 1/4-inch pieces. Transfer egg pieces to a small bowl. Cover and refrigerate until ready to use.
Once cooking liquid has chilled long enough for the fat to separate, remove from refrigerator. Using a large spoon, skim off as much fat from the top as possible, and place in a measuring cup. Add as much vegetable shortening to skimmed fat as needed to measure 1/2 cup total. Set aside. Set remaining chilled cooking liquid aside.
Transfer dough to a clean, dry work surface. Knead using palms of your hands until well incorporated, about 1 minute. Dough should be soft but not sticky and hold together in 1 ball. Wrap dough ball in plastic wrap; let rest at room temperature 1 hour . Preheat oven to 375°F with rack in lowest position. Coat a 10-inch springform pan with cooking spray. Unwrap dough on a clean, dry work surface. Divide dough evenly into 3 pieces. Roll 2 of the dough pieces together into a 16-inch round. Carefully ease dough round into prepared springform pan, trying not to stretch dough too much; gently press dough into pan corners. Some of the dough should hang over pan sides by 1/4- to 1/2-inch.
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