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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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PEPPERONI PIZZA QUICHE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Benson Estate in Canton, Texas in 1987. Ingredients:
1 cup grated swiss cheese |
1 unbaked pie shell |
4 eggs |
1-1/2 cups cream |
1/2 teaspoon salt |
1/8 teaspoon basil |
1/8 teaspoon cayenne pepper |
1/8 teaspoon freshly ground black pepper |
1/2 teaspoon oregano |
12 pepperoni slices |
1 large white onion sliced thin |
1 can whole tomatoes with juice |
1/4 teaspoon granulated sugar |
1/2 teaspoon dried thyme |
1/4 pound shredded mozzarella cheese |
12 pitted black olives |
Directions:
1. Preheat oven to 375.
2. Sprinkle 2/3 of the grated cheese in bottom of pie crust.
3. Beat eggs with cream, salt, cayenne, black pepper and oregano until smooth then pour into shell.
4. Bake 30 minutes or until golden and a knife inserted in the center comes out clean.
5. Sauté onion with oil until tender then add tomatoes, basil and thyme and simmer 15 minutes.
6. Stir occasionally then top quiche with cheese and tomato mixture.
7. Place pepperoni, remaining grated cheese and black olives on top.
8. Bake 5 minutes longer to melt cheese then cool 5 minutes before serving.
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