Description
A recipe for Pepperoni Pizza Quiche

Ingredients

• 1 unbaked 9-inch (4-cup volume) deep-dish frozen pie shell
  
• 1 package (8 ounces) shredded Italian blend cheese, divided
  
• 2 ounces thinly sliced pepperoni (about 20 to 30, 1 1/2- to 2-inch diameter slices), cut into quarters, divided
  
• 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
  
• 3 large eggs, beaten
  
• 2 tablespoons all-purpose flour
  
• 1 teaspoon dried basil leaves
  
• 1/8 teaspoon garlic powder

Preparation
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.

Nutrition
Nutrition Information per serving: 310 calories; 170 calories from fat; 19 g total fat; 9 g saturated fat; 125 mg cholesterol; 490 mg sodium; 18 g carbohydrate; 0 g fiber; 5 g sugars; 15 g protein; 35% calcium

Serves
Makes 8 servings

Variations
no information available