Antipasto Pie Recipe
Antipasto Pie Recipe photo by Eggland's Best®
Publisher Photo
Publisher Photo
This antipasto pie is a delicious dish to serve warm or cold. Recipe provided by Eggland's Best®.
MAKES:
10 servings
TOTAL TIME:
Prep : 15 min. Cook: 40 min.
MAKES:
10 servings
TOTAL TIME:
Prep : 15 min. Cook: 40 min.

Ingredients

  • 1 (9-inch) deep dish frozen pie crust
  • 6 Eggland's Best® eggs (large)
  • 8 ounces part skim mozzarella cheese, shredded
  • 4 ounces turkey pepperoni , slices halved
  • 3 ounces roasted red pepper, drained well and chopped
  • 1 can artichoke hearts in water drained, blotted with paper towel and chopped
  • 1 small can of pitted black olives, sliced
  • 4 ounces grated Parmesan cheese

Directions

Pre-bake pie crust according to package instructions. You may also use a refrigerated pie crust and prepare to package instructions.
While crust is baking, beat eggs in a large bowl. Add remaining ingredients and mix well.
Remove crust from oven when pre-baking is completed, and cool slightly. When cooled, pour egg mixture into pie shell.
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. Yield: 10 servings
Originally published as Antipasto Pie in Eggland's Best 2015

Nutritional Facts

1 serving equals 279 calories, 19 g fat (8 g saturated fat), 135 mg cholesterol, 692 mg sodium, 9 g carbohydrate, 1 g fiber, 18 g protein.

  • 1 (9-inch) deep dish frozen pie crust
  • 6 Eggland's Best® eggs (large)
  • 8 ounces part skim mozzarella cheese, shredded
  • 4 ounces turkey pepperoni , slices halved
  • 3 ounces roasted red pepper, drained well and chopped
  • 1 can artichoke hearts in water drained, blotted with paper towel and chopped
  • 1 small can of pitted black olives, sliced
  • 4 ounces grated Parmesan cheese
  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. Yield: 10 servings
Originally published as Antipasto Pie in Eggland's Best 2015

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAntipasto Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review