Mary's italiano quiche
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 10\" pie crust; unbaked | |
| 3 | ounces | Pepperoni sausage; thinly sliced, halve |
| ½ | small | Green pepper; chopped |
| ½ | small | Maui onion; chopped |
| ⅓ | pounds | Fresh mushrooms; sliced |
| 1 | tablespoon | Butter |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Fennel seed |
| 1 | cup | Mozzarella cheese; shredded |
| 3 | larges | Island eggs |
| 1½ | cup | Half and half |
| Salt; to taste | ||
| Freshly ground black pepper; to taste | ||
| ¼ | cup | Mozzarella cheese; additional |
Directions
Line pie pan with pastry. Trim edges and flute. Bake 400 for 6-7 minutes.
Remove from oven; set aside. In small skillet, cook pepperoni, green pepper, onion and mushrooms in butter until tender. Stir in oregano and fennel seeds. In pastry shell, layer 1 cup mozzarella cheese, top with pepperoni mixture. In medium bowl, combine eggs, half-and-half, salt and pepper. Beat with fork until mixed well but not frothy. Pour over pepperoni mixture in pastry shell. Bake 375 for 25-30 minutes or until knife inserted off center comes out clean. Sprinkle with remaining ¼ cup mozzarella cheese. Bake 2 minutes longer or until cheese melts. Let stand 5 minutes before serving. Yield: 4-6 servings.
Recipe by: Mary Spero
Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on Sep 24, 1997