Preheat over to 350 degrees. Assemble all ingredients and set aside.
On a cutting board place the cheese flat and cut lengthwise into thin slices about 1/4″ thick. Lay slices flat and cut again into small pieces about the size of an eraser head if it was square. Repeat until complete.
Chop onion and bell pepper and set aside.
In a small bowl crack open eggs and beat well. Add in milk, salt, pepper and beat with a whisk or fork.
Unroll pie crust and place on center of pie plate. Using your fingertips press down along the edges. Fold over edge and using fingertips work around the pie plate to form edge. Adjust as needed for your size pie plate. Using a fork poke holes all over bottom and sides of pie dish.
Layer ingredients spreading evenly into pie plate in order starting with prosciutto, cheese, onion and bell pepper.
Pour egg mixture into pie plate all over the cheese , prosciutto etc. Bake for 40-45 minutes. Let pie rest for 5 minutes before cutting and serving.
Lagniappe: Make recipe on the weekend and serve during your work week for breakfast or pack lunches. Reheats well in oven or pop in microwave for 45 seconds.