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Peppy Pepperoni Quiche Recipe

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This recipe for Peppy Pepperoni Quiche, by , is from The Lindblad Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom
Added: Tuesday, February 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. diced pepperoni (about 5 oz.)
1/2 lb. fresh mushrooms, sliced
1/3 c. sliced green onion
2/3 c. grated Parmesan cheese, divided
1 9-inch unbaked pie shell
1 1/3 c. milk
3 eggs, beaten
1/2 tsp. basil
1/2 tsp. salt (may cut down on amount)

Directions:
Directions:
Preheat oven to 350 degrees. In medium skillet, cook pepperoni 3-4 minutes. Add mushrooms & green onion (the vegetables will make their own cooking liquid), & cook untill they are tender & moisture has evaporated.

Sprinkle all but 3 Tbsp. of the cheese in bottom of pastry shell. Place pepperoni mixture over top.

Combine milk, beaten eggs, basil & salt. Blend with wire whisk. Pour over pepperoni mixture in pie shell. Sprinkle with remaining cheese. Bake 40-50 minutes or until knife inserted in center, comes out clean.

Personal Notes:
Personal Notes:
I prefer to cut down on the salt, or completely leave it out, as pepperoni has a lot of salt. I also covered the pie crust edge part way through cooking to prevent over-browning. Good served for breakfast or lunch.

 

 

 

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