1 pkg. of sliced provolone cheese
3 tablespoons (1/2 small jar) pesto
1/4 cup grated Parmesan cheese
1/2 cup chopped red bell pepper
3-4 eggs
3/4 cup milk
Salt & Pepper
Heat oven to 425 degrees.
Remove crust from package, set on a baking sheet, and place 4 slices provolone cheese around bottom of crust.
Spread 3 tablespoons (or half small jar) pesto on top of cheese. Sprinkle with Parmesan and chopped bell pepper.
Top with 4 more slices provolone cheese.
In bowl, whisk eggs and milk until blended. Add salt & pepper. Pour over cheese slices carefully.
Bake 7 minutes. Reduce oven temp. to 325 degrees and bake for 15 minutes. Cover edge of crust with foil. Bake 23-28 minutes longer or until set and knife inserted in center comes out clean. Let stand 5-10 minutes before serving.
Heat oven to 425 degrees.
Remove crust from package, set on a baking sheet, and place 4 slices provolone cheese around bottom of crust.
Spread 3 tablespoons (or half small jar) pesto on top of cheese. Sprinkle with Parmesan and chopped bell pepper.
Top with 4 more slices provolone cheese.
In bowl, whisk eggs and milk until blended. Add salt & pepper. Pour over cheese slices carefully.
Bake 7 minutes. Reduce oven temp. to 325 degrees and bake for 15 minutes. Cover edge of crust with foil. Bake 23-28 minutes longer or until set and knife inserted in center comes out clean. Let stand 5-10 minutes before serving.
*If using deep dish pie crust, add an extra egg and about 1/4 cup more milk.
*I do double the ingredients and make two at a time.
*Sometimes I like to use sun dried tomato pesto and green bell peppers as another option. This one is my favorite.
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