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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is no ordinary quichethe pepperoni and spices make it a snappy dish! My family and friends always compliment me when I serve it...besides tasting great, this quiche looks great, too. Ingredients:
1 unbaked pastry shell (10 inches) |
1/2 cup sliced pepperoni, halved |
3 tablespoons chopped green pepper |
2 tablespoons chopped onion |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
1 tablespoon butter |
1/2 teaspoon dried oregano |
1/2 teaspoon fennel seed, crushed |
1-1/4 cups shredded part-skim mozzarella cheese |
3 eggs |
1-1/2 cups half-and-half cream |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 medium tomato, cut into wedges |
Directions:
1. Line pie plate with pastry. Trim edges and flute. Do not prick shell. Weight shell with dried beans or metal pie weights to prevent bubbles. Bake at 400° for 5-7 minutes. Remove from oven. Remove weights; set aside.
2. In a small skillet, cook the pepperoni, green pepper, onion and mushrooms in butter until tender. Stir in oregano and fennel seeds. In pastry, layer 1 cup mozzarella cheese; top with pepperoni mixture. In medium bowl, whisk the eggs, cream, salt and pepper. Pour into pastry shell.
3. Bake at 375° for 25-30 minutes or until knife inserted near the center comes out clean. Garnish with tomato wedges. Sprinkle with remaining mozzarella cheese. Bake 2 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Yield: 4-6 servings.
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