Step 1

Preheat oven to 400F/200C. Spray a 9 - 10 inch glass pie dish with non-stock spray.

Step 2

Heat the olive oil in a non-stick frying pan. (I used my favorite 12" Green Pan Ceramic Non-Stick Frying Pan.)

Step 3

Add the sliced mushrooms and cook over medium-high heat until mushrooms release the liquid, the liquid evaporates, and mushrooms are cooked and lightly brown.

Step 4

While mushrooms cook, dump olives into a colander placed in the sink and let them them drain well.

Step 5

Combine the Mozzarella and Italian Blend Cheese in a bowl and sprinkle over the 1 tsp. Italian Herb Blend (affiliate link). Stir the cheese with a fork so the dried herbs are evenly distributed in the cheese. Place the cheese in the pie dish.

Step 6

Beat the eggs with a fork, then mix in the heavy cream, half and half, or milk and the garlic powder.

Step 7

Mix the egg/cream mixture into the cheese in the pie dish, stirring well with a fork until all the cheese is completely coated with the egg mixture.

Step 8

Make a layer of browned mushrooms on top of the cheese/egg mixture. Top that with the sliced olives if using.

Step 9

Arrange the pepperoni slices in an overlapping layer over the top of the mushrooms and olives. Sprinkle with the other 1/2 teaspoon of Italian Herb Blend.

Step 10

Bake the quiche 30-35 minutes, or until the eggs are completely set and the pepperoni is starting to brown.

Step 11

Let quiche cool 3-5 minutes (it will sink down slightly as it cools. Serve hot.

Step 12

This will keep for several days in the refrigerator and reheats well in the microwave or in a pan on the stove.