Saturday, March 20, 2010

Proccuito/ Pesto Quiche:

1 refrigerated pie crust, softened as directed on box
2 cups shredded provolone cheese
3 Tbsp refrigerated pesto
1/4 cup grated parmesan cheese
2 thin slices prosciutto, diced
1/2 cup canned artichokes in water, drained, finely chopped
1/2 cup chopped red bell pepper
5 eggs
1 1/2 cups milk
Dash of hot sauce
Salt and pepper to taste

Heat oven to 425 degrees. Make pie crust as directed on box using 9-inch glass pie plate. Bake 7 minutes. Remove crust from oven; sprinkle 1 cup of the provolone cheese over the bottom of the crust.

In a small bowl, mix pesto and parmesan cheese until smooth. Carefully spread over provolone cheese. Top with prosciutto, artichokes, bell pepper, and the remaining provolone cheese. In large bowl with wire whisk, beat eggs, milk, hot sauce and salt and pepper until well blended. Pour over cheese.

Bake 7 minutes. Reduce oven temperature to 325 degrees; bake 15 minutes. Cover edges 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 mintues before serving.