Hormel Pepperoni Breakfast Quiche

1 9 in unbaked pie crust

3 eggs

1 cup of milk

1/2 cup of half and half

1 t. salt

1/2 bag of Hormel Pepperoni

1/2 red pepper

1/2 green pepper

1/2 yellow pepper

1/2 yellow onion

1 handful of baby spinach

1 T. olive oil

1 t. garlic salt

2 cups of Mozzarella cheese

Directions: Place parchment paper over the unbaked crust and fill with beans or pie weights. This will keep the shell from sinking into the center. Pre-bake pie crust at 350 degrees for 20 minutes.

While crust is baking, chop your peppers and onion.

Sprinkle garlic salt on peppers and onion, and saute in olive oil over medium heat until soft.

Once peppers are sauteed, remove from heat. Prepare the custard by beating the eggs, milk, half and half, and salt together.

Once your crust is baked. Remove from oven, and remove the parchment paper and beans.

Fill the bottom of your crust with 1 cup of mozzarella.

Then layer in the sauteed peppers, and top with spinach.

Then another cup of Mozzarella.

Then add your Hormel Pepperoni.

Now carefully pour the custard over your veggies, pepperoni and cheese. I added an extra sprinkle of cheese on the top.

Bake at 350 degrees for 45 minutes, or until a knife inserted in the center doesn’t release any liquids.

Let the quiche rest for at least 20 minutes. Slice it up for your guests and enjoy!

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