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| 1 pkg (3 oz) | Bridgford Sliced Pepperoni, finely diced |
| 1 (9-inch) | pie crust, unbaked |
| 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 tsp | Italian seasoning |
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.
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