10 inch pie shell — unbaked
4 ounces shredded Mozzarella — (1 c.)
cheese 2 cups diced tomatoes — seeded & well
drained 1/4 pound hard salami — cut into sm.
piece 5 green onions — sliced
4 eggs
1 cup milk
2 tablespoons fresh parsley — minced
1 teaspoon dried oregano
1/2 teaspoon garlic salt
Bake the pie shell for 8 minutes at 450 degrees after pricking the bottom with a fork. Remove from oven and set aside. DO NOT reduce oven temperature yet. Mea nwhile, prepare the cheese, salami and chopped tomatoes, be sure all excess liq uid is drained from tomatoes. In the pre-baked pie shell, sprinkle half the che ese, salami and tomatoes. Repeat layers. Scatter the sliced onions evenly over the top. In a small bowl beat together the eggs, milk, parsley, oregano and gar lic salt. Pour evenly over the ingredients in pie shell. Sprinkle the top with Parmesan cheese, if desired. Return the quiche to the 450 degree oven and bake 10 minutes. Reduce to 325 degrees and bake for 30 to 35 minutes. Let stand 5 mi nutes before cutting and serving. Recipe from “One Million Recipes CD”
busted by Judy R.