Ingredients
1 unbaked pastry shell (9 inches)1 cup shredded Swiss cheese, divided4 large eggs1-1/2 cups half-and-half cream1/2 teaspoon salt1/2 teaspoon dried oregano1/8 teaspoon cayenne pepper1/8 teaspoon pepper1 large onion, chopped2 tablespoons canola oil1 can (14-1/2 ounces) diced tomatoes, undrained1/2 teaspoon dried thyme1/4 teaspoon sugar1/8 teaspoon dried basil12 slices pepperoni, chopped1 cup shredded part-skim mozzarella cheese1/4 cup sliced ripe olives
Preparation
Bake unpricked pastry shell at 375° for 11 minutes. Sprinkle with 2/3 cup Swiss cheese. In a bowl, whisk the eggs, cream, salt, oregano, cayenne and pepper; pour over cheese.
Bake for 25-30 minutes or until a knife inserted in the center comes out clean.
Meanwhile, in a large skillet, saute onion in oil until tender. Stir in the tomatoes, thyme, sugar and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid has evaporated.
Sprinkle remaining Swiss cheese over quiche. Top with the tomato mixture. Sprinkle with the pepperoni, mozzarella cheese and olives. Bake 5 minutes longer or until the cheese is melted. Let stand for 15 minutes before cutting.
