Recipe: Pepperoni Pizza Quiche (using refrigerated pie crust)

PEPPERONI PIZZA QUICHE

1 Pillsbury's Refrigerated Pie Crust (from 15-ounce package)
1/2 pound lean ground beef
1 (4 ounce) can mushroom pieces and stems, drained
1 teaspoon dried Italian seasoning
1/2 teaspoon minced garlic in water (from 4.5 ounce jar)
1/2 cup pepperoni slices
4 ounces (1 cup) shredded mozzarella cheese
2 Italian plum tomatoes, thinly sliced
3 eggs
1 cup half and half
2 teaspoons all-purpose flour
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley (optional, for garnish)

Heat oven to 425 degrees F.

Prepare pie crust as directed on package for one-crust filled pie using (9-inch) quiche or pie pan.

Bake at 425 degrees for 5 minutes. Remove from oven; set aside.

Reduce oven temperature to 350 degrees.

Meanwhile, cook ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring occasionally. Drain.

Add mushrooms, Italian seasoning and garlic to skillet; mix well. Cook 2-3 minutes or until mixture is thoroughly heated, stirring occasionally. Spoon the ground beef mixture into partially baked crust. Top evenly with pepperoni, mozzarella cheese and tomatoes; set aside.

Beat eggs in medium bowl. Add half and half and flour; blend well. Pour over filling. Sprinkle with parmesan cheese.

Return to oven. Bake at 350 degrees for 25-35 minutes or until center is puffed and knife inserted in center comes out clean. Sprinkle with parsley. Let stand 10 minutes before serving.

Makes 6 servings.
Source: Recipe booklet: Cooking with Ground Beef, Pillsbury Classic Cookbooks #230, April 2000