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Quiche Italiano Recipe

This is no ordinary quiche—the pepperoni and spices make it a snappy dish! My family and friends always compliment me when I serve it...besides tasting great, this quiche looks great, too.

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4-6 Servings
Prep: 30 min. Bake: 30 min.

Ingredients

1 unbaked pastry shell (10 inches)
1/2 cup sliced pepperoni, halved
3 tablespoons chopped green pepper
2 tablespoons chopped onion
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 tablespoon butter
1/2 teaspoon dried oregano
1/2 teaspoon fennel seed, crushed
1-1/4 cups shredded part-skim mozzarella cheese
3 eggs
1-1/2 cups half-and-half cream
1/2 teaspoon salt
1/8 teaspoon pepper
1 medium tomato, cut into wedges

Directions

Line pie plate with pastry. Trim edges and flute. Do not prick shell. Weight shell with dried beans or metal pie weights to prevent bubbles. Bake at 400° for 5-7 minutes. Remove from oven. Remove weights; set aside.
In a small skillet, cook the pepperoni, green pepper, onion and mushrooms in butter until tender. Stir in oregano and fennel seeds. In pastry, layer 1 cup mozzarella cheese; top with pepperoni mixture. In medium bowl, whisk the eggs, cream, salt and pepper. Pour into pastry shell.
Bake at 375° for 25-30 minutes or until knife inserted near the center comes out clean. Garnish with tomato wedges. Sprinkle with remaining mozzarella cheese. Bake 2 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 piece) equals 428 calories, 30 g fat (15 g saturated fat), 176 mg cholesterol, 768 mg sodium, 23 g carbohydrate, 1 g fiber, 14 g protein.

Quiche Italiano published in Country Woman March/April 1989, p29