Antipasto Pie

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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.


  • 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 



Serving Size
1 serving
19 g
  Saturated Fat
8 g
135 mg
692 mg
9 g
Dietary Fiber
1 g
18 g

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.

Filed Under: Appetizer

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

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