Pepperoni Pizza Quiche

1 Pillsbury's Refrigerated Pie Crust (from 15-ounce package) 1/2 pound lean ground beef 1 (4 oz.) can Green Giant Mushroom Pieces and Stems, drained 1 tsp. dried Italian seasoning 1/2 tsp. minced garlic in water (from 4.5 ounce jar) 1/2 c. pepperoni slices 4 oz. (1 cup) shredded mozzarella cheese 2 Italiam plum tomatoes, thinly sliced 3 eggs 1 c. half and half 2 tsp. Pillsbury Best All Purpose Flour 1/4 c. grated Parmesan Cheese 1 tbs. chopped fresh parsley, if desired Heat oven to 425F. Prepare pie crust as directed on package for one-crust filled pie using 9" pie pan. Bake at 425F for 5 minutes. Remove from oven. Reduce oven temperature to 350F. Meanwhile, cook ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring occasionally. Drain. Add mushrooms, Italian seasoning and garlic; mix well. Cook 2-3 minutes or until mixture is thoroughly heated, stirring occasionally. Spoon mixture into partially baked crust. Top evenly with pepperoni, mozzarella cheese and tomatoes. Beat eggs in medium bowl. Add half and half and flour; blend well. Pour over filling. Sprinkle with Parmesan Cheese. Return to oven. Bake at 350F for 25-35 min. or until center is puffed and knife inserted in center comes out clean. Sprinkle with parsley. Let stand 10 minutes before serving. Makes 6 servings.