| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
Italian |
Quiche, Italian, Family, Favorites |
4 |
Servings |
INGREDIENTS
| 1 |
|
10" pie crust; unbaked |
| 3 |
oz |
Pepperoni sausage; thinly sliced, halve |
| 1/2 |
sm |
Green pepper; chopped |
| 1/2 |
sm |
Maui onion; chopped |
| 1/3 |
lb |
Fresh mushrooms; sliced |
| 1 |
tb |
Butter |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Fennel seed |
| 1 |
c |
Mozzarella cheese; shredded |
| 3 |
lg |
Island eggs |
| 1 1/2 |
c |
Half and half |
|
|
Salt; to taste |
|
|
Freshly ground black pepper; to taste |
| 1/4 |
c |
Mozzarella cheese; additional |
INSTRUCTIONS
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 1/4 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@prodigy.com (MS MARY E SPERO) on Sep 24, 1997
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”