Pepperoni Quiche

March 23, 2005

1 unbaked pie shell, 9"
1 c. Swiss cheese, grated and divided
4 eggs
1 1/2 c, cream or half milk half cream
1/2 t. leaf oregano
1/8 t. cayenne
1 medium onion, chopped fine
2 T. olive oi1
1/4 t. sugar
1 can diced tomatoes, undrained, regular flavor
1/4 t. basil, leaf
1/4 t. Italian seasoning
12 slices pepperoni, quartered
1 c, mozzarella cheese, grated
1/4 c. ripe olives, sliced

Bake the pie shell, unpricked at 375* for 10 minutes. Sprinkle with 2/3 c. of the Swiss cheese. Whisk together the eggs, cream  andcayenne. Add salt and pepper if desired to taste. Pour over cheese and bake 30 minutes or until knife clean. Meanwhile in a skillet, saute onion in olive oil until tender. Add tomatoes, seasonings and sugar. Bring to a boil, reduce heat until moisture evaporates., about 15 minutes. Sprinkle remaining Swiss cheese over quiche, then tomato mixture, then pepperoni, then mozzarella cheese, then olives. Bake 5 minutes or until cheese melts. Let stand for about 10 minutes before cutting. Serves 6.

Sometimes if you use green peppers in your recipes, substitute with snow pea pods.

Spring Break, watching Montell Williams, so cold and windy