Ingredients
- 1 unbaked 9-inch frozen pie shell shopping list
- 1 pkg. (8 oz.) shredded Italian blend cheese, divided shopping list
- 2 oz thinly sliced pepperoni (about 20 to 30, 1 1/2 to 2-inch diameter slices), cut into quarters, divided shopping list
- 1 can CARATION milk shopping list
- 3 large eggs, beaten shopping list
- 2 T all-purpose flour shopping list
- 1 t dried basil leaves shopping list
- 1/8 t garlic powder shopping list
How to make it
- PREHEAT oven to 350° F.
- SPRINKLE 1 cup cheese and half of pepperoni pieces onto bottom of pie shell.
- WHISK evaporated milk, eggs, flour, basil and garlic powder in medium bowl until blended.
- Pour mixture into pie shell.
- Sprinkle with remaining cheese.
- Decorate top with remaining pepperoni pieces and any other topping you like.
- Place quiche on baking sheet (if pie pan is made of aluminum foil).
- BAKE for 40 to 45 minutes or until knife inserted near center comes out clean.
- Cool for 5 minutes before serving.
- TIP:
- Choose 1/4 cup of any of your favorite toppings (such as chopped onions, red or green peppers or sliced black olives) and add as topping with the remaining pepperoni pieces.
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