For the Pie Dough
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into cubes
¾ cup ice water
For the Filling
8 large eggs
1 1/3 cup heavy cream
1 cup mozzarella cheese, grated
1 teaspoon of fresh rosemary, chopped
4 sage leaves, chopped
1 cup pepperoni, diced
Salt & pepper for seasoning
2 tablespoons Parmesan cheese, grated
For the Pie Dough:
Combine the flour, salt, and sugar in food processor. Add butter; process until mixture resembles coarse meal, about 8 to 10 seconds. For hand method, place dry ingredients in large bowl. Add butter; blend with pastry cutter until mixture resembles coarse meal.
Add ice water in a slow steady stream through feed tube of food processor with machine running, until the dough holds together when squeezed. For hand method, mix dough with a wooden spoon, adding water until dough just holds together.
Turn dough onto piece of plastic wrap. Press into flat circle, or rectangle depending on what shape you intend to roll out pastry to. Wrap in plastic wrap and refrigerate at least 1 hour. May be frozen, double wrapped in plastic, for several months.
Preheat the oven to 375 degrees F.
Roll the dough out to fit a 10-inch ceramic quiche or pie dish, place the pie shell in the dish. Line the shell with parchment and pie weights or beans and bake 25 minutes, or until golden. Remove the parchment and weights and continue to bake until uniformly golden brown, 5 to 7 minutes. Remove and allow to cool while preparing the filling.
For the Quiche Filling:
Beat eggs, cheese, rosemary, sage and heavy cream in a large mixing bowl. Add the pepperoni. Season with salt and pepper
Pour ingredients into the pie shell. Sprinkle with Parmesan cheese.
Place the dish in the middle of the oven and bake 10 minutes. Drop the heat to 325 degrees F. and continue to bake until just set (center should have a slight jiggle), 20-30 minutes. Remove to a rack and allow to cool 10 minutes before serving.