1 (15 oz.) pkg. refrigerated pie crusts
3 c. shredded Mozzarella cheese
2 c. shredded cheddar cheese
1/2 c. sliced pepperoni (opt.)
1 (4.5 oz.) jar sliced mushrooms, drained
1 sm. clove garlic, minced
2 eggs
16 oz. spaghetti sauce
1 tsp. Italian seasoning
3/4 c. milk

Prepare pie crust according to package directions for filled 1-crust pie, lining 9-inch pie pan or 9-inch quiche pan. (Refrigerate remaining crust for later use.)

Layer Mozzarella and cheddar cheeses in pie crust-lined pan. Top with pepperoni and mushrooms. Combine milk, eggs, Italian seasoning and garlic in medium bowl. Beat well. Pour egg mixture over mushrooms. Bake at 400 degrees for 40 to 45 minutes or until knife inserted near center comes out clean. Let stand 15 minutes before serving.

Simmer spaghetti sauce in small saucepan 2 to 3 minutes or until thoroughly heated. To serve, cut quiche into wedges. Spoon spaghetti sauce over each wedge. Makes 8 to 10 servings.