- 4 quiche [short-crust pastry] shells
- 2 tablespoons [30 mL] finely chopped onion
- 1/4 cup [60 mL] chopped sweet green pepper
- 1/2 cup [125 mL] freshly chopped mushrooms
- 1 cup [250 mL] pepperoni slices
- 2 tablespoons [30 g] butter
- 1/2 teaspoon [2.5 mL] oregano
- 1 cup [225 g] grated Mozzarella cheese
- 3 eggs
- 1 cup [250 mL] cream [15% m.s.g.]
- Salt and pepper, to taste
- 1 tomato, quartered
- Dry peas
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- Preheat oven to 400°F [200°C].
- Line 4 small individual quiche plates with short-crust pastry shells.
- Prick pastry shells with a fork; fill with dry peas.
- Bake quiche shells into preheated oven for 10 minutes.
- Immediately take away from heat; reserve [throw away dry peas].
- Do not turn off the oven.
- Into a skillet, brown together chopped onion, chopped green pepper, chopped mushrooms and pepperoni slices into hot butter for 5 minutes, over medium heat.
- Add oregano; mix well.
- Reserve.
- Sprinkle quiche shells with grated Mozzarella cheese [reserving 2 tablespoons - 30 g for topping].
- Evenly spread browned vegetables and pepperoni slices into shells; reserve.
- Into a clean bowl, whip eggs; add cream, salt and pepper and then evenly pour into quiche shells.
- Bake into preheated oven for 10 minutes; lower oven temperature to 375°F [190°C].
- Bake for 15 to 20 minutes more.
- Garnish each quiche with a tomato wedge; sprinkle with reserved grated Mozzarella cheese.
- Melt cheese into the oven.
- Let quiches stand for 5 minutes before serving.
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