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Steps
1
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.
2
Remove crust from oven; sprinkle 1 cup of the Provolone cheese over bottom of crust.
3
In small bowl, mix pesto and Parmesan cheese until smooth. Carefully spread over Provolone cheese. Sprinkle with bell pepper and remaining Provolone cheese.
4
In large bowl, with wire whisk, beat eggs, milk and salt until well blended. Pour over cheese.
5
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.
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Baking the crust slightly before adding the filling helps insure that it cooks thoroughly and will not be soggy.
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