• Prep Time 25 minutes
  • Baking Time 1 hour
  • Makes 8 servings
  • Freezing Not Recommended


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Pastry:
  • 2 cups Robin Hood® Original All Purpose Flour
  • 3/4 tsp salt
  • 1 cup vegetable shortening
  • 1 egg
  • 2 tbsp water
  • 1 tbsp vinegar
  • Filling:
  • 6 eggs, beaten
  • 2/3 cup Carnation® Evaporated Milk, any type
  • 1/2 cup caramelized onions
  • 5 slices prosciutto, torn
  • 1 red pepper, chopped
  • 1/2 cup Bick's® Hot Pepper Rings
  • 1 1/2 cups shredded mozzarella cheese
  • 1 cup cherry tomatoes, sliced
  • 1 Garnish: Arugula or baby spinach, optional

Serving Size: 8 servings


Serving Size: 8 servings

  • Pastry:
  • Combine flour and salt in large bowl. Cut in shortening with pastry blender or two knives until mixture is crumbly and uniform. Combine egg, water, and vinegar in small bowl. Pour over flour mixture and mix with fork until moistened and comes together in a ball. Turn out on to well-floured board and press into a disc shape. Roll with well-floured rolling pin. Fit into a deep dish 9" or 10" pie plate. Trim edges and flute if desired. Chill in freezer while preparing filling.
  • Preheat oven to 425°F (220°C).
  • Filling:
  • Combine all ingredients except tomatoes in large bowl. Pour into chilled unbaked pie shell. Place on baking sheet. Top with tomato slices. Bake in preheated oven 10 minutes. Reduce oven temperature to 350°F (180°C) and continue baking another 45-50 minutes or until centre is set. Remove from oven. Garnish if desired. Serve warm.
  • Gluten Free Substitution:
  • Tip: For Gluten Free version, follow this recipe but omit the sugar. Follow the rest of the recipe as directed.


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