Quiche Italiano

• 1 unbaked pastry shell (10 inches)
• 1/2 cup sliced pepperoni, halved
• 3 tablespoons chopped green pepper
• 2 tablespoons chopped onion
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1 tablespoon butter
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fennel seed, crushed
• 1-1/4 cups shredded part-skim mozzarella cheese
• 3 large eggs
• 1-1/2 cups half-and-half cream
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 medium tomato, cut into wedges

1. Line pie plate with pastry. Trim edges and flute. Do not prick shell. Weight shell with dried beans or metal pie weights to prevent bubbles. Bake at 400u0b0 for 5-7 minutes. Remove from oven. Remove weights; set aside.
2. In a small skillet, cook the pepperoni, green pepper, onion and mushrooms in butter until tender. Stir in oregano and fennel seeds. In pastry, layer 1 cup mozzarella cheese; top with pepperoni mixture. In medium bowl, whisk the eggs, cream, salt and pepper. Pour into pastry shell.
3. Bake at 375u0b0 for 25-30 minutes or until knife inserted in the center comes out clean. Garnish with tomato wedges. Sprinkle with remaining mozzarella cheese. Bake 2 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

pastry shell, pepperoni, green pepper, onion, mushrooms, butter, oregano, fennel, mozzarella cheese, eggs, cream, salt, pepper, tomato

Taken from www.tasteofhome.com/recipes/quiche-italiano/ (may not work)