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Large pie pie plate with crust already made (your own, or storebought)
1/2 cup pepperoni thin slices
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1 sm garlic clove minced
2/3 cup chopped onion
Small Package of Fresh mushrooms chopped up, (or use 1 small to medium sized can mushrooms, drained),br>
1 1/2 Tbsp. butter or margarine
1/2 tsp oregano
1/2 tsp fennel seed
1 1/2 cups shredded mozzarella cheese
3-4 eggs depending upon egg size
1 1/2 cups heavy creamspinrkling of salt1/8 tsp pepper1 tomato cut into wedges
In skillet, cook pepperoni, peppers, garlic, onions, and mushrooms in butter, \'til onions are translucent, and peppers and onions are softened, not browned.Stir in fennel seed, and oregano.
Over crust sprinkle 2/3 of the mozzarella cheese
Next put in the pepperoni and vegetables.
In mixing bowl, combine eggs, cream, salt, pepper, and beat or whisk \'til eggsand cream are well mixed as you would beat for scrambled eggs. Pour overpepperoni-vegetable mixture, and bake in oven at 375 degrees for 30 minutesor until knife inserted in center comes out clean.
Top with tomato wedges. Sprinkle on top the remaining cheese. Return to oven to melt the cheese topping (1-2 minutes). Pull quiche out of oven, and letstand several minutes before serving.
Serves 4 hearty eaters, or 6 more moderate eaters. If you have a side salad, should serve6 people easily, unless your eaters want seconds.
OPTIONS:
Also good without garlic.
Right before serving, may garnish with fresh parsley around edges of quiche
May use half and half instead of heavy cream.
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Italian Quiche