Pepperoni Pizza Quiche

Ingredients

• 14 ounces tomatoes diced undrained canned
• 2 tablespoons canola oil 
• 0.1 teaspoon ground pepper 
• 0.1 teaspoon basil dried
• 0.5 teaspoon thyme dried
• 4  eggs 
• 1.5 cups half and half 
• 0.3 cup olives ripe sliced
• 1 large onion chopped
• 0.5 teaspoon oregano dried
• 4 ounces part-skim mozzarella cheese shredded
• 0.1 teaspoon pepper 
• 12 slices pepperoni chopped
• 1  pie crust dough (9 inches)
• 0.5 teaspoon salt 
• 0.3 teaspoon sugar 
• 4 ounces swiss cheese shredded divided

Equipment

• bowl
• frying pan
• oven
• knife
• whisk

Directions

1. Bake unpricked pastry shell at 375° for 11 minutes.
2. Sprinkle with 2/3 cup Swiss cheese. In a bowl, whisk the eggs, cream, salt, oregano, cayenne and pepper; pour over cheese.
3. Bake for 25-30 minutes or until a knife inserted near the center comes out clean.
4. 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.
5. Sprinkle remaining Swiss cheese over quiche. Top with the tomato mixture.
6. Sprinkle with the pepperoni, mozzarella cheese and olives.
7. Bake 5 minutes longer or until the cheese is melted.
8. Let stand for 15 minutes before cutting.