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1, 9-inch pie crust, unbaked
1 cup (3 oz) Bridgford Sliced Pepperoni, finely diced
½ cup sliced black olives, drained
½ cup canned sliced mushrooms, drained
1 cup shredded Italian Style cheese
4 eggs
2 cups half and half or whole cream
Salt and pepper to taste
1 teaspoon Italian seasoning

Preheat oven to 350°. Either make your own crust or use an unbaked prepared 9 inch pie crust (thaw if using frozen).  If making your own, use a 9-inch pie pan. Place Bridgford Pepperoni, olives, mushrooms and cheese in crust.  Spreading evenly. In a separate bowl, mix together eggs with cream. Add salt and pepper and Italian seasoning.  Mix well. Pour egg mixture over toppings.  Bake for 45 minutes or until quiche is set. Remove from oven and let sit for at least 15 minutes before slicing.