Antipasto Pie

• 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

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.

eggs, mozzarella cheese, turkey pepperoni, red peppers, water, black olives, parmesan cheese

Taken from www.food.com/recipe/antipasto-pie-521640 (may not work)