Preheat oven to 350°F (175°C).

Sprinkle 1 cup of shredded Italian cheese blend into the bottom of the unbaked pie shell.

Distribute half of the pepperoni pieces evenly over the cheese.

In a medium bowl, whisk together the evaporated milk, eggs, flour, dried basil leaves, garlic powder, and Italian seasoning until well blended and smooth.

Pour the milk mixture into the pie shell, covering the cheese and pepperoni.

Sprinkle the remaining shredded Italian cheese blend evenly over the top of the quiche.

Arrange the remaining pepperoni pieces on top of the cheese in a decorative pattern.

Optionally, add cherry or grape tomatoes to garnish the top of the quiche.

Place the quiche on a baking sheet (if using a foil pie pan) to prevent spills in the oven.

Bake in the preheated oven for 40-45 minutes, or until a knife inserted into the center comes out clean.

Remove the quiche from the oven and let it cool for 5 minutes before serving.