1 unbaked 9-inch pastry shell
2 cups mozzarella cheese, shredded
1 cup cheddar cheese, shredded
1 cup Monterrey Jack cheese, shredded
3/4 cup pepperoni pieces
4 ounces sliced mushrooms, drained
1 tablespoon olive oil
1/2 cup onion, finely chopped
2 cloves garlic, minced
1 cup whole milk
3 eggs
1 teaspoon Italian seasoning

Preheat oven to 400 degrees. Sprinkle cheeses in bottom of pie crust. Top with pepperoni and mushrooms. In a heavy skillet, sauté onion and garlic in olive oil until crisp tender. Spoon over mushrooms in pie crust.
In a medium bowl, combine milk, eggs, Italian seasoning and garlic until well blended and pour over mushrooms.
Bake quiche at 400 degrees for 40 to 45 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.

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