Taste of Home
Pepperoni Pizza Quiche
TOTAL TIME: Prep: 35 min. Bake: 45 min. + standing
YIELD: 6-8 servings.
Field editor Debbie White of Williamson, West Virginia puts ever-popular ingredients into a pastry crust for her appealing "pizza pie". She writes, "There's seldom a slice left when I serve it to family or company."
Ingredients
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1 unbaked pastry shell (9 inches)
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1 cup shredded Swiss cheese, divided
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4 large eggs
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1-1/2 cups half-and-half cream
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1/2 teaspoon salt
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1/2 teaspoon dried oregano
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1/8 teaspoon cayenne pepper
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1/8 teaspoon pepper
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1 large onion, chopped
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2 tablespoons canola oil
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1/2 teaspoon dried thyme
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1/4 teaspoon sugar
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1/8 teaspoon dried basil
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12 slices pepperoni, chopped
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1 cup shredded part-skim mozzarella cheese
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1/4 cup sliced ripe olives
Directions
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1.
Bake unpricked pastry shell at 375° 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.
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2.
Bake for 25-30 minutes or until a knife inserted in the center comes out clean.
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3.
Meanwhile, in a large skillet, saute 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.
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4.
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.
Nutrition Facts
1 slice: 375 calories, 26g fat (12g saturated fat), 160mg cholesterol, 547mg sodium, 20g carbohydrate (6g sugars, 1g fiber), 13g protein.
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