Thursday, January 21, 2010

5-cheese pepperoni quiche

This is what I had for dinner tonight, and what I will have for breakfast and lunch tomorrow. It's also a big hit at parties.

This is super easy. You will need:

1 pie crust- I get the refrigerated pillsbury kind
4 eggs
1 cup milk
a handful of sliced pepperoni
1 bag (2 cups) shredded 4-cheese blend (usually says pizza or Italian blend)
shaky cheese (locatelli, romano, or parmesean).
salt, pepper, oregano.

Preheat oven to 425. Unroll your pie crust into a pie pan. Put one layer of pepperoni on the crust. It won't seem like enough pepperoni, but any more makes it greasy. Sprinkle half of the cheese evenly over the pepperoni. Scramble eggs in a bowl. Add milk and a sprinkling of salt, pepper, and oregano. Mix them together and pour evenly over the cheese. Sprinkle some shaky cheese over it and add the rest of the shredded cheese. bake this for about 25 minutes. check it. It should be golden brown on top and shouldn't be too jiggly when you give it a wiggle. You'll know.

Scientific, I know. You can skip the shaky cheese and make it 4-cheese, but 5 sounds way better. It really makes no difference, and sometimes I lie about the 5th cheese.


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