Pepperoni Pizza Quiche

• 1 unbaked 9-inch pie shell, frozen (4 c volume)
• 1 (8 ounce) package Italian cheese blend, shredded
• 1 (12 ounce) can evaporated milk
• 3 large eggs, beaten
• 2 tablespoons flour
• 1 teaspoon dried basil leaves
• 1 teaspoon garlic powder
• 12 teaspoon italian seasoning
• 2 ounces thinly sliced pepperoni (about 20-30 slices about 1 1/2-2 inches in diameter, cut into quarters and divided)
• cherry tomatoes (to garnish) or grape tomatoes, on top after it comes out of the oven (to garnish)

1. Pre heat oven to 350.
2. Sprinkle 1 c cheese and 1/2 the pepperoni pieces in bottom of pie shell.
3. Whisk evaporated milk, eggs, flour, basil, garlic powder and Italian seasoning in med bowl until well blended.
4. Pour mixture into pie shell and sprinkle with remaining cheese.
5. Decorate top with remaining pepperoni pieces and any other toppings you like.
6. Place quiche on baking sheet if the pie pan you use is a foil one, otherwise just put in oven.
7. Bake 40-45 minutes or until knife inserted comes out clean.
8. Cool 5 minutes before serving.

pie shell, italian cheese blend, milk, eggs, flour, basil, garlic, italian seasoning, pepperoni, tomatoes

Taken from www.food.com/recipe/pepperoni-pizza-quiche-388060 (may not work)