Antipasto Pie

Antipasto Pie
Prep Time
15 mins
Cook Time
40 mins
10 servings
Recipe by: Wendy Maas, 2014 Your Best Recipe Contest Finalist

This antipasto pie is a delicious dish to serve warm or cold.

Make This Recipe


  • 1 9" deep dish frozen pie crust
  • 6 Eggland's Best Eggs (large)
  • 8 oz. part skim mozzarella cheese, shredded
  • 4 oz. turkey pepperoni , slices halved
  • 3 oz. 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 oz. grated parmesan cheese


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.

Tip: to prevent the crust edges from burning, cover with aluminum foil lightly sprayed with cooking spray prior to baking.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Learn More
Information per Serving
Serving Size 1 serving
Calories 279
Fat 19 g
Saturated Fat 8 g
Cholesterol 135 mg
Sodium 692 mg
Carbohydrates 9 g
Dietary Fiber 1 g
Protein 18 g