Pepperoni Pizza Quiche

By BCVH

Ingredients

• 1 unbaked pastry shell (9 inches)
• 1 cup (4 oz.) 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 vegetable oil
• 1 can (14 1/2 oz.) diced tomatoes, undrained
• 1/2 teaspoon dried thyme
• 1/4 teaspoon sugar
• 1/8 teaspoon dried basil
• 12 slices pepperoni, chopped
• 1 cup (4 oz.) shredded mozzarella cheese
• 1/4 cup sliced ripe olives

Preparation

Step 1

Bake unpricked pastry shell at 375 degrees 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. Bake for 25-30 minutes or until a knife inserted near the center comes out clean.

Meanwhile, in a 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.

Sprinkle remaining Swiss cheese over quiche. Top with the tomato mixture. Sprinkle with pepperoni and mozzarella.