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    Pepperoni Pizza Quiche


    Source of Recipe


    taste of home, Debbie White

    List of Ingredients




    1 unbaked pastry shell -- 9-inches
    1 cup shredded Swiss cheese -- divided
    4 eggs
    1 1/2 cups half and half
    1/2 teaspoon salt
    1/2 teaspoon dried oregano
    1/8 teaspoon cayenne pepper
    1/8 teaspoon pepper
    1 large onion -- chopped
    2 tablespoons vegetable oil
    1 14.5 oz can diced tomatoes -- undrained
    1/2 teaspoon dried thyme
    1/4 teaspoon sugar
    1/8 teaspoon dried basil
    12 sliced pepperoni sausage -- chopped
    1 cup shredded mozzarella cheese
    1/4 cup sliced ripe olives

    Recipe



    Bake unpricked pastry shell at 375 degrees for 11 minutes. Sprinkle with 2/3 cup Swiss cheese. In a bowl, whisk the eggs, cream, salt, oregano, cayenne and pepper; pour over cheese. Bake for 25-30 minutes or until a knife inserted near the center comes out clean.

    Meanwhile, in a skillet, saute onion in oil until tender. Stir in the tomatoes, thyme, sugar and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid has evaporated.

    Sprinkle remaining Swiss cheese over quiche. Top with the tomato mixture. Sprinkle with the pepperoni, mozzarella cheese and olives. Bake 5 minutes longer or until the cheese is melted. Let stand for 15 minutes before cutting.

 

 

 

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