1 c. diced pepperoni
1/2 lb. fresh mushrooms
1/3 c. sliced onion
2/3 c. grated Parmesan cheese
1 9" pie shell
1 1/3 c. milk
3 eggs, beaten
1/2 tsp. sweet basil
1/2 tsp. salt

Cook pepperoni over low heat 3-4 minutes. Add mushrooms and onion (vegetables will make their own liquid) and cook until tender and moisture has evaporated. Sprinkle all but 3 tablespoons of cheese in bottom of pie shell. Place pepperoni mixture over top.

Combine milk, eggs, basil and salt. Blend with wire whisk. Pour over pepperoni mixture in pie shell. Sprinkle with remaining cheese. Bake in preheated 350 degree oven for 45-50 minutes or until knife comes out clean. Let stand 10 minutes before cutting.