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


  • 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

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. 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

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