Italian Pepperoni Quiche

Ingredients:
3 eggs
1/4 c. 1% milk
2 tsp. garlic salt
1 tsp. black pepepr
1 Pillsbury Pie Crust (from 15 oz. box)
1/4 c. pasta sauce (I used meat flavored)
2 Tbs. fresh chopped Parsley
1 c. crumbled cheese curds (I had WI Sundried Tomato Basil)
1/4 c. shredded Parmesan cheese
1/2 c. mini Pepperoni 

Preheat your oven to 375 degrees. In a medium sized bowl, whisk the eggs, milk, salt and pepper together until well combined. Set aside. Meanwhile Spray a quiche pan with non stick cooking spray and add your pie crust. Don't worry about making them even on the sides because you will be slightly folding them down. Place the parsley, cheese curds and pepperoni on the bottom of the pie crust, and spread out evenly. Pour the egg mixture on top. Sprinkle with the Parmesan cheese. Bend the edges of the pie crust down over the filling (it will be around a 45 degree angle, and make sure it is not sitting directly on top, or pushed down under the egg.) bake for 40 minutes in the oven. Let cool on a wire rack before slicing and serving.