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

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