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Buttery, flaky pie crusts are the perfect partner for our savory filling of eggs, chopped soppressata, fontina, tangy artichokes, and a duo of roasted and pickled peppers.
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Place an oven rack in the center of the oven; preheat to 400°F. Peel and finely chop 2 cloves of garlic. Roughly chop the soppressata. Roughly chop the roasted peppers and pickled peppers. Wash, dry, and thinly slice the chives.
Tips from Home Chefs