Antipasto Pie

Name: Antipasto Pie
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

8 ingredients

5 steps

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.