Pizza ‘pie’ perfect dish for pigskin potlucks

Whether you plan to tailgate Saturday morning for an 11:05 a.m. kickoff at Kinnick Stadium in Iowa City, or your favorite team plays later in the day, here's a dish that is suited for all hours.

Prime Time Pepperoni Pizza “Pie” can be made at home before the game, wrapped in aluminum foil and transported in a cooler to keep warm.

Jenny Harper, a consumer test kitchen project manager for the Nestlé Test Kitchens and http://VeryBestBaking.com says this hearty dish also is a hit at potlucks and get-togethers at home.

Toppings can vary according to your taste. Harper suggests onions, peppers and black olives.

PRIME TIME PEPPERONI PIZZA “PIE”

Makes 8 servings

1 unbaked 9-inch (4-cup volume) frozen pie shell

1 package (8 ounces) shredded Italian-blend cheese, divided

2 ounces thinly sliced pepperoni (about 20 to 30, 1 1/2- to 2-inch diameter slices), cut into quarters, divided

1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk

3 large eggs, beaten

2 tablespoons all-purpose flour

1 teaspoon dried basil leaves

1/8 teaspoon garlic powder

Preheat oven to 350 degrees. Sprinkle 1 cup of cheese and half of the pepperoni pieces onto bottom of pie shell. Whisk evaporated milk, eggs, flour, basil and garlic powder in medium bowl until blended. Pour mixture into pie shell. Sprinkle with remaining cheese.

Decorate top with remaining pepperoni pieces and any other topping you like. Place quiche on baking sheet (if pie pan is made of aluminum foil). Bake for 40 to 45 minutes or until knife inserted near center comes out clean. Cool for 5 minutes before serving.

Tip: Choose 1/4 cup of any of your favorite toppings (such as chopped onions, red or green peppers or sliced black olives) and add as topping with the remaining pepperoni pieces.

­­- From Nestle