Pepperoni Pizza Quiche

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

I put ever-popular ingredients into a pastry crust for her appealing “pizza pie”.  One thing for sure, there’s seldom a slice left when I serve it to family or company.

              Debbie White                                                                    Williamson, West Virginia

Pepperoni Pizza Quiche Recipe

Pepperoni Pizza Quiche

1 unbaked pastry shell (9 inches)

1 cup (4 oz.) shredded Swiss cheese, divided

4 eggs

1 ½ cup half-and-half cream

½ tsp. salt

½ tsp. dried oregano

1/8 tsp. cayenne pepper

1/8 tsp. pepper

1 large onion, chopped

2 Tbsp. canola oil

1 can (14 ½ oz.) diced tomatoes, undrained

½ tsp. dried thyme

¼ tsp. sugar

1/8 tsp. dried basil

12 slices pepperoni, chopped

1 cup (4 oz.) shredded part-skim mozzarella cheese

¼ cup sliced ripe olives

 

Bake unpricked pastry shell at 375 F. 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 knife inserted near the center comes out clean.

Meanwhile, in a large skillet, sauté, 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.        6-8 serving

 

(Recipe for Pepperoni Pizza Quiche was on www.tasteofhome.com, 2014)