ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.htm

 

 

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

Directions

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.

Serves 4-6