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.