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Title: Mary's Italiano Quiche
Categories: Quiche Italian Family Favorite
Yield: 4 Servings
| 1 | 10" pie crust; unbaked | |
| 3 | oz | Pepperoni sausage; thinly sliced, halve |
| 1/2 | sm | Green pepper; chopped |
| 1/2 | sm | Maui onion; chopped |
| 1/3 | lb | Fresh mushrooms; sliced |
| 1 | tb | Butter |
| 1/2 | ts | Oregano |
| 1/2 | ts | Fennel seed |
| 1 | c | Mozzarella cheese; shredded |
| 3 | lg | Island eggs |
| 1 1/2 | c | Half and half |
| Salt; to taste | ||
| Freshly ground black pepper; to taste | ||
| 1/4 | c | Mozzarella cheese; additional |
Line pie pan with pastry. Trim edges and flute. Bake 400 for 6-7 minutes. Remove from oven; set aside. In small skillet, cook pepperoni, green pepper, onion and mushrooms in butter until tender. Stir in oregano and fennel seeds. In pastry shell, layer 1 cup mozzarella cheese, top with pepperoni mixture. In medium bowl, combine eggs, half-and-half, salt and pepper. Beat with fork until mixed well but not frothy. Pour over pepperoni mixture in pastry shell. Bake 375 for 25-30 minutes or until knife inserted off center comes out clean. Sprinkle with remaining 1/4 cup mozzarella cheese. Bake 2 minutes longer or until cheese melts. Let stand 5 minutes before serving. Yield: 4-6 servings.
NOTES : E hele mai oukou e ai! (Come and eat!) Posted to MM-Recipes Digest V4 #5
Recipe by: Mary Spero
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