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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 6 |
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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:
1 unbaked pastry shell (9 inches) |
1 cup (4 ounces) shredded swiss cheese, divided |
4 eggs |
1-1/2 cups half-and-half cream |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
1/8 teaspoon cayenne pepper |
1/8 teaspoon pepper |
1 large onion, chopped |
2 tablespoons canola oil |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1/2 teaspoon dried thyme |
1/4 teaspoon sugar |
1/8 teaspoon dried basil |
12 slices pepperoni, chopped |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1/4 cup sliced ripe olives |
Directions:
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.
2. Bake for 25-30 minutes or until a knife inserted near the center comes out clean.
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.
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. Yield: 6-8 servings.
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