Instructions: Line pie pan with pastry. Trim edges and flute. Bake 400 for 6-7 minutes.

Remove from oven; set aside. In small skillet, cook pepperoni, green pepper, onion and mushrooms in butter until tender. Stir in oregano and fennel seeds. In pastry shell, layer 1 cup mozzarella cheese, top with pepperoni mixture. In medium bowl, combine eggs, half-and-half, salt and pepper. Beat with fork until mixed well but not frothy. Pour over pepperoni mixture in pastry shell. Bake 375 for 25-30 minutes or until knife inserted off center comes out clean. Sprinkle with remaining 1/4 cup mozzarella cheese. Bake 2 minutes longer or until cheese melts. Let stand 5 minutes before serving.

Yield: 4-6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.