QUICHE ITALIANO
From BRUNCH COOKERY, HP Book by Pat Jester.
2-1/2 ounces pepperoni, thinly sliced (may cut in half)
3 Tablespoons chopped green bell pepper
2 Tablespoons chopped onion
One 2-1/2-oz. can of sliced mushrooms, drained
1 Tablespoon butter or margarine
1/2 teaspoon crushed dried oregano
1/2 teaspoon fennel seeds
1 cup mozzarella cheese (4 ounces), shredded, plus a bit more for the topping
3 eggs
1-1/2 cups half & half cream
Salt & pepper to taste
Tomato wedges
Mix pepperoni, green pepper, onion & mushrooms in skillet with butter. Saute until onions & mushrooms are tender. Stir in oregano & fennel seeds.
Bake your favorite homemade 9" pie crust shell in the oven at 400 degrees F. for about 5 to 7 minutes. (I line with foil & add pie weights before blind baking.) Remove pie crust from oven and lower oven temp to 375 degrees.
Spread 1 cup mozzarella cheese on bottom of crust. Add the pepperoni mixture on top of the cheese. Mix half & half with eggs and add salt & pepper. Pour over pepperoni mixture and bake for 25 to 30 minutes with oven set at 375 degrees or until quiche is done. Top quiche with tomato wedges and sprinkle them with a bit more mozzarella cheese. Return quiche to oven briefly to melt cheese on top.
From BRUNCH COOKERY, HP Book by Pat Jester.
2-1/2 ounces pepperoni, thinly sliced (may cut in half)
3 Tablespoons chopped green bell pepper
2 Tablespoons chopped onion
One 2-1/2-oz. can of sliced mushrooms, drained
1 Tablespoon butter or margarine
1/2 teaspoon crushed dried oregano
1/2 teaspoon fennel seeds
1 cup mozzarella cheese (4 ounces), shredded, plus a bit more for the topping
3 eggs
1-1/2 cups half & half cream
Salt & pepper to taste
Tomato wedges
Mix pepperoni, green pepper, onion & mushrooms in skillet with butter. Saute until onions & mushrooms are tender. Stir in oregano & fennel seeds.
Bake your favorite homemade 9" pie crust shell in the oven at 400 degrees F. for about 5 to 7 minutes. (I line with foil & add pie weights before blind baking.) Remove pie crust from oven and lower oven temp to 375 degrees.
Spread 1 cup mozzarella cheese on bottom of crust. Add the pepperoni mixture on top of the cheese. Mix half & half with eggs and add salt & pepper. Pour over pepperoni mixture and bake for 25 to 30 minutes with oven set at 375 degrees or until quiche is done. Top quiche with tomato wedges and sprinkle them with a bit more mozzarella cheese. Return quiche to oven briefly to melt cheese on top.