For some reason I cannot post photos on here, if you would like to see what it looks like go to my facebook food blog.
1 cup shredded Swiss cheese, divided
1 1/2 cups half-and-half cream
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
1 large onion, chopped
2 tablespoons vegetable oil
1 (14.5 ounce) can diced tomatoes,undrained
1/2 teaspoon dried thyme
1/4 teaspoon sugar
1/8 teaspoon dried basil
12 slices pepperoni, chopped
1 cup shredded mozzarella cheese
1/4 cup sliced ripe olives
Preheat oven to 375 degrees F My daughter Kristine made this with pepperoni for the crust. So spray muffin pan with Pam, add pepperoni to bottom of pan.
Sprinkle with 2/3 cup Swiss cheese. in a bowl, whisk the eggs, cream, salt, oregano, cayenne and pepper; pour over cheese. Bake for 25-30 minutes or until a knife inserted near the center comes out clean. 2. Meanwhile, in a 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. 3. Sprinkle remaining Swiss cheese over quiche. Top with the tomato mixture. Sprinkle with the pepperoni, mozzarella cheese and olives. Bake 5 minutes longer or until the cheese is melted. Let stand for 15 minutes before cutting.