Personalize your quiche with your favorite toppings.
Score Big With Gameday Recipes
1 unbaked 9-inch (4-cup volume) frozen pie shell
1 package (8 ounces) shredded Italian-blend cheese, divided
2 ounces thinly sliced pepperoni (about 20 to 30, 2-inch diameter slices), cut into quarters, divided
1 can (12 ounces) evaporated milk
3 large eggs, beaten
2 tablespoons flour
1 teaspoon dried basil leaves
1/8 teaspoon garlic powder
Additional toppings of choice, optional
Heat oven to 350 degrees.
Into bottom of pie shell, sprinkle 1 cup cheese, then layer half the pepperoni pieces.
Whisk evaporated milk, eggs, flour, basil and garlic powder in medium bowl until blended. Pour into pie shell. Sprinkle with remaining cheese and pepperoni pieces. Add any additional toppings, if desired.
Place quiche on baking sheet, and bake for 40 to 45 minutes, or until a knife inserted near the center comes out clean. Cool for 5 minutes before slicing and serving.
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