Provolone and Pesto Quiche

1 frozen deep dish pie crust
1 pkg. of sliced provolone cheese
3 tablespoons refrigerated pesto
1/4 cup grated Parmesan cheese
1/2 cup chopped red bell pepper
3 large eggs
3/4 cup milk

Heat oven to 425 degrees.

Remove crust and place 4 slices provolone cheese around bottom of crust.

Spread 3 tablespoons pesto on top of cheese. Sprinkle with Parmesan and chopped bell pepper.
Top with 4 more slices provolone cheese.

In large bowl, whisk eggs and milk until blended. Pour over cheese.

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 minutes before serving.

*I like to use sun dried tomato pesto and green bell peppers as another option. This one is my favorite.