Antipasto Quiche

If the bold flavors of an antipasto charcuterie board are just your style, you can recreate that taste with a rich and satisfying quiche. This Antipasto Quiche combines the goodness of prosciutto, provolone cheese, roasted red peppers, and black olives and bakes them in a flaky pie crust for an elegant dish that is perfect for all occasions.

Ingredients:

• 1 prepared deep-dish piecrust
• 4 eggs
• 1 ½ cups half-and-half
• 1 cup grated provolone cheese
• 2 ounces prosciutto ham, chopped
• 1 tablespoon black olives, chopped
• 1 ½ tablespoons jarred roasted red bell peppers, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the Oven – Set your oven to 375°F (190°C).
2. Prepare the Pie Crust – Place the piecrust in a 9-inch pie plate and crimp the edges. If desired, lightly pre-bake the crust for 3-4 minutes to prevent sogginess.
3. Add the Cheese – Sprinkle the grated provolone cheese evenly over the piecrust.
4. Prepare the Filling – In a mixing bowl, whisk together the eggs, half-and-half, salt, and pepper until smooth.
5. Add the Additional Ingredients – Add the chopped prosciutto, black olives, and roasted red peppers to the egg mixture.
6. Pour and Bake – Slowly pour the egg mixture over the cheese, ensuring even coverage. Place the quiche in the oven and bake for 35-45 minutes, or until the center is set and the top is lightly golden.
7. Cool and Serve – Let the quiche rest for about 10 minutes before slicing. Serve warm or at room temperature with a simple green salad for a complete meal.

This Antipasto Quiche is a wonderful blend of creamy, salty, and slightly tangy flavors, making it a unique and irresistible dish for any occasion.

Thanks for stoppin’ by!

Anne James

Anne James—also known as Jelly Grandma—is a professional canner and lifelong food preserver with over 55 years of hands-on experience. A retired librarian, paralegal, and self-taught expert in traditional Southern crafts, Anne specializes in canning, jelly-making, cooking, gardening, and quilting. She even has extensive experience as a bartender.
She’s been featured in the Daily Commercial and on Hershey’s website, and is lovingly known as the “go-to canner” in her family and beyond. Her mission is simple: to preserve and pass on the old ways—skills that kept generations thriving without shortcuts or preservatives.
You can find more of Anne’s work at PreservingSweetness.com, on YouTube, and occasionally on SurvivalFreedom.com.