Pepperoni Quiche

Makes One 11-inch quiche

Ingredients

All-purpose flour, for dusting

1 refrigerated pie crust

1 Rosa Bella® Gourmet Pink Onion, chopped

1/2 cup tomatoes, seeded and diced

1/4 cup ripe olives, sliced

2 1/2 oz pepperoni, sliced

1 1/2 cup mozzarella cheese, shredded

2 tablespoons Parmesan cheese, grated

4 large eggs

1 cup whole milk

1/2 cup plain non fat greek yogurt

1 tablespoon olive oil

1 teaspoon Italian seasoning

3/4 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

Directions

1. On a lightly floured work surface, roll out dough to a 13-inch circle. Press dough onto bottom and up sides of an 11-inch tart pan with a removable bottom; trim dough flush with top edge of pan. Prick bottom all over with a fork. Place pan and crust onto a rimmed baking sheet and freeze until firm, about 20 minutes. Preheat oven to 400° F.

2. Line tart shell with parchment paper, and fill with pie weights or dried beans. Bake until just firm, about 15 minutes. Remove parchment and weights, and continue baking until crust is pale golden brown, about 5 minutes. Remove from oven and cool on a wire rack while preparing filling. Reduce oven temperature to 375° F.

3. Cook onions in olive oil in a large skillet over medium heat until translucent, about 10 minutes.

4. Scatter half of mozzarella over crust, and then distribute pepperoni, onions, tomatoes and olives over cheese. Whisk eggs, milk, yogurt, Italian seasoning, salt and pepper in a medium bowl. Pour mixture into tart shell, and scatter remaining mozzarella and the Parmesan cheese on top. Bake until center is set, about 30-40 minutes. Let cool at least 30 minutes before serving.