Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2
cups shredded Provolone cheese (8 oz)
3
tablespoons refrigerated pesto
1/4
cup grated Parmesan cheese
1/2
cup chopped red bell pepper
5
eggs
1 1/2
cups milk
1/4
teaspoon salt
Preparation
Heat oven to 425°F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie plate. Bake 7 minutes.
Remove crust from oven; sprinkle 1 cup of the Provolone cheese over bottom of crust.
In small bowl, mix pesto and Parmesan cheese until smooth. Carefully spread over Provolone cheese. Sprinkle with bell pepper and remaining Provolone cheese.
In large bowl, with wire whisk, beat eggs, milk and salt until well blended. Pour over cheese.
Bake 7 minutes. Reduce oven temperature to 325°F; bake 15 minutes. Cover edge of crust with foil. Bake 23 to 28 minutes longer or until set and knife inserted in center comes out clean. Let stand for 5 minutes before serving.
