Recipe of the Day - May 15 (antipasto quiche)
 

Antipasto Quiche

Ingredients
1 Deep-dish, frozen piecrust
4 Eggs
1 1/2 cups Half-and-half (half milk, half cream)
1 Cup Provolone cheese, grated
2 Ounces Prosciutto ham, diced
1 Tablespoon Black olives, minced
1 1/2 Tablespoon Roasted red bell peppers (jar type), drained and chopped
Salt and pepper to taste

Preparation
Pre-heat the oven to 375.

Place the pie shell on a cookie sheet and bake empty for 5 minutes.

Spread the cheese in the bottom of the crust.

Lightly beat the eggs. Whisk in the half-and-half.

Stir in the remaining ingredients and pour into the pie shell.

Bake for 25-35 minutes or until firm in the center.