1 cup grated Swiss cheese
1 Unbaked pie shell
4 Eggs
1 1/2 c Half-and-half
1/2 tsp. Salt
1/8 tsp. Basil
1/8 tsp. Cayenne
1/8 tsp. Pepper
1/2 tsp. Oregano
Pizza
12 Pepperoni slices
1 large onion, sliced thinly
1 can whole tomatoes, undrained
1/4 tsp. sugar
1/2 tsp. dried thyme
1/4 pound shredded Mozzarella
12 pitted black olives, optional | | Preheat oven to 375-degrees. In bottom of piecrust sprinkle
2/3 of the grated cheese. In a medium bowl, beat eggs with
cream, salt, cayenne, pepper and oregano until smooth. Pour
into pie shell. Bake for 30 minutes or until golden and a knife
inserted in the center comes out clean. Meanwhile, in a medium
skillet sauté onion with oil until tender. Add tomatoes, basil and
thyme; simmer stirring 15 minutes or until mixture thickens. Top
the quiche with mozzarella and tomato mixture. Place pepperoni,
balance of grated cheese and black olives decoratively on top. Bake
5 minutes longer to melt cheese. Let stand 5 minutes. Serve warm. |
|
