Pepperoni Pizza Quiche

• 1 refrigerated pie crust
• 1/2 lb. lean ground beef
• 1 (4-oz.) can mushrooms, pieces & stems, drained
• 1 clvoe garlic
• 1/2 cup pepperoni slices
• 1 cup mozzarella cheese, shredded
• 2 Italian plum tomatoes, thinly sliced
• 3 eggs
• 3/4 cup half-and-half
• 2 teaspoons all purpose flour
• 1/4 cup parmesan cheese, grated
• 1 tablespoon chopped fresh parsley, if desired

1. Heat oven to 425°F. Prepare piecrust as directed on package for one-crust filled pie using 9-inch quiche or pie pan. Bake at 425°F. for 5 minutes. Remove from oven. Reduce oven temperature to 350°F.
2. Meanwhile, cook ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring occasionally. Drain. Add mushroom, Italian seasoning and garlic; mix well. Cook 2 to 3 minutes or until mixture is thoroughly heated, stirring occasionally.
3. Spoon mixture into partially baked crust. Top evenly with pepperoni, mozzarella cheese and tomatoes.
4. Beat eggs in medium bowl. Add half-and-half and flour; blend well. Pour over filling. Sprinkle with Parmesan cheese.
5. Return to oven. Bake at 350°F. for 25 to 35 minutes or until center is puffed and knife inserted in center comes out clean. Sprinkle with parsley. Let stand 10 minutes before serving.

Number of Servings: 6

Recipe submitted by SparkPeople user GOODDEED.