Antipasto Pie

Submitted by Egglands Best

"Sponsor recipe courtesy of Eggland’s Best®"

 

• Ready In: 55mins
• Ingredients: 8

ingredients

• 9 inches deep dish frozen pie crusts
• 6 Eggland’s Best eggs (large)
• 8 ounces part-skim mozzarella cheese, shredded
• 4 ounces turkey pepperoni, slices halved
• 3 ounces roasted red peppers, drained well and chopped
• 1 (14 ounce) can artichoke hearts (water drained, blotted with paper towel and chopped)
• 2 1⁄4 ounces pitted black olives, sliced
• 4 ounces grated parmesan cheese

directions

1. Pre-bake pie crust according to package instructions. You may also use a refrigerated pie crust and prepare to package instructions.
2. While crust is baking, beat eggs in a large bowl. Add remaining ingredients and mix well.
3. Remove crust from oven when pre-baking is completed, and cool slightly. When cooled, pour egg mixture into pie shell.
4. Place pie shell on a cookie sheet and cook at 375 degrees for 30-40 minutes or until egg mixture is firm to the touch and is golden brown on top.
5. Tip: to prevent the crust edges from burning, cover with aluminum foil lightly sprayed with cooking spray prior to baking.