10 inch pie shell, unbaked
4 oz. (1 c.) shredded Mozzarella cheese
2 c. diced tomatoes, seeded & well drained
1/4 lb. hard salami, cut into sm. pieces
5 green onions, sliced
4 eggs
1 c. milk
2 tbsp. fresh parsley, minced
1 tsp. dried oregano
1/2 tsp. garlic salt

Bake the pie shell for 8 minutes at 450 degrees after pricking the bottom with a fork. Remove from oven and set aside. DO NOT reduce oven temperature yet.

Meanwhile, prepare the cheese, salami and chopped tomatoes, be sure all excess liquid is drained from tomatoes. In the pre-baked pie shell, sprinkle half the cheese, salami and tomatoes. Repeat layers. Scatter the sliced onions evenly over the top.

In a small bowl beat together the eggs, milk, parsley, oregano and garlic salt. Pour evenly over the ingredients in pie shell. Sprinkle the top with Parmesan cheese, if desired. Return the quiche to the 450 degree oven and bake 10 minutes. Reduce to 325 degrees and bake for 30 to 35 minutes. Let stand 5 minutes before cutting and serving.