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Mom's Best Recipes Volume III

Mom's Best Recipes Volume III

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Publicado porChuck McNevich
A collection of mom's best recipes, as well as those from family and friends. Volume III includes the recipes 501-750 that we've collected, with an index in the back with all recipes sorted by recipe type.
A collection of mom's best recipes, as well as those from family and friends. Volume III includes the recipes 501-750 that we've collected, with an index in the back with all recipes sorted by recipe type.

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Published by: Chuck McNevich on Nov 11, 2007
Direitos Autorais:Attribution Non-commercial

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05/08/2014

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(by Shirley McNevich)

1 unbaked pie crust dough (9")
1 cup shredded Swiss cheese
4 eggs
1 1/2 cups cream (half and half)
1/2 tsp. salt
1/2 tsp. oregano
1/8 tsp. cayenne pepper
1/8 tsp. pepper
1 large chopped onion
2 TBSP canola oil
1 - 14.5oz. can diced tomatoes (do NOT drain)
1/2 tsp. white sugar
1/8 tsp. dried basil
12 slices pepperoni (chopped)
1 cup shredded mozzarella cheese
1/4 cup sliced olives (drained)

Spray a 9" pie plate with Pam. Place pie crust dough in greased pie plate, flute the
edges and spray the inside with Pam. Bake at 375 degrees for 11 minutes--remove
from oven. Sprinkle 2/3 cup of the Swiss cheese in the pie crust. In a bowl add eggs--

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beat. Add cream, salt, oregano, cayenne pepper and pepper to the beaten eggs--
beat well. Pour the egg mixture into the pie crust over the Swiss cheese. Bake at 375
degrees for 25-30 minutes--test with a knife--if knife comes out clean it's ready. While
quiche is baking, use a skillet and add canola oil over medium heat. Add the chopped
onions and cook until tender. Add the tomatoes to the onions in the skillet--stir. Add
white sugar and dried basil to the tomatoes--stir. Bring entire mixture to a boil, then
turn heat down to simmer--simmer uncovered for 15 minutes or until thickened.
Remove quiche from oven, sprinkle it with the remaining 1/3 cup Swiss cheese, then
pour tomato mixture on top of the Swiss cheese. Place chopped pepperoni and sliced
olives on top of the tomato mixture. Sprinkle the shredded mozzarella cheese over
the top of the pepperoni and olives. Return to oven and bake at 375 degrees for 5
minutes or until cheese is melted. Remove from oven and let it stand a few minutes
before cutting.

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