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 has a wealth of experience in a wide array of interests and is an expert in quilting, cooking, gardening, camping, mixing drinks (bartending), and making jelly.

Anne has a professional canning business, has been featured in the local newspaper as well as on the Hershey website, and has been her family canner for decades. Anyone growing up in the South knows that there is always a person in the family who has knowledge of the “old ways,” and this is exactly what Anne is.

With over 55 years of experience in these endeavors, she brings a level of hands-on knowledge that is hard to surpass. Amazingly, she doesn’t need to reference many resources due to her vast wealth of experience. She IS the source.

Anne wants nothing more than to pass on her extensive knowledge to the next generations, whether that be family or anyone visiting her website, her YouTube channel, or survivalfreedom.com.