>From the Pillsbury website...
Pepperoni Pizza Quiche
Serve this versatile quiche, made with refrigerated pie crust, for brunch,
lunch or even supper.
25 Min Total Time:
1 Hr 10 Min Makes:
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as
directed on box
1/2lb lean (at least 80%) ground beef
1can (4 oz) Green Giant® mushroom pieces and stems, drained
1teaspoon Italian seasoning
1/2teaspoon minced garlic in water (from 4.5-oz jar)
1/2cup pepperoni slices
1cup shredded mozzarella cheese (4 oz)
2plum (Roma) tomatoes, thinly sliced
2teaspoons all-purpose flour
1/4cup grated Parmesan cheese
1tablespoon chopped fresh parsley, if desired
Heat oven to 425°F. Place pie crust in 9-inch quiche or glass pie pan as
directed on box for One-Crust Filled Pie. Bake 5 minutes. Remove from oven;
reduce oven temperature to 350°F. Meanwhile, in 8-inch skillet, cook ground
beef over medium-high heat, stirring frequently, until thoroughly cooked;
drain. Stir in mushrooms, Italian seasoning and garlic. Cook 2 to 3 minutes,
stirring occasionally, until mixture is thoroughly heated. Spoon mixture into
partially baked crust. Top evenly with pepperoni, mozzarella cheese and
tomatoes. In medium bowl, beat eggs with wire whisk. Beat in half-and-half and
flour until well blended. Pour over tomatoes; sprinkle with Parmesan cheese.
Return to oven. Bake at 350°F 25 to 35 minutes or until center is puffed and
knife inserted in center comes out clean. Sprinkle with parsley.. Let stand 10
minutes before serving.
~~~***Rhonda G in Missouri***~~~
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