Description
This Pepperoni Pizza Quiche combines the rich flavors of a traditional pizza with the creamy texture of a quiche, making for a savory breakfast or main course that’s both satisfying and easy to prepare. Featuring a flaky pie crust filled with a blend of mozzarella, cheddar, and Parmesan cheeses, pepperoni, and optional vegetables, this recipe is perfect for pizza lovers looking for a delightful twist.
Ingredients
Scale
Crust
- 1 9-inch pie crust (store-bought or homemade)
Filling
- 5 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup chopped pepperoni (plus extra slices for topping)
- 1/4 cup chopped bell pepper (optional)
- 2 tablespoons chopped red onion (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the quiche.
- Prepare Pie Crust: Place the 9-inch pie crust into a pie dish, crimping the edges neatly to hold the filling securely. For less sogginess, consider blind baking for 8 minutes before adding the filling.
- Mix Egg Mixture: In a large bowl, whisk together the eggs, whole milk, heavy cream, salt, black pepper, and Italian seasoning until the mixture is smooth and consistent.
- Assemble Filling: Evenly spread the shredded mozzarella, cheddar, and Parmesan cheeses along the bottom of the crust. Add the chopped pepperoni, and if using, the bell pepper and red onion, distributing them evenly.
- Add Egg Mixture: Pour the prepared egg mixture gently over the layered filling in the pie crust.
- Top with Pepperoni: Arrange a few whole pepperoni slices on top of the quiche for an attractive presentation.
- Bake: Place the quiche in the preheated oven and bake for 40–45 minutes, or until the center is firm and the top appears lightly golden brown.
- Cool and Serve: Allow the quiche to cool for 5–10 minutes before slicing to enable easier cutting and better flavor development. Serve warm.
Notes
- Blind bake the pie crust for 8 minutes to prevent sogginess.
- Substitute pepperoni with cooked sausage for variation.
- Make it vegetarian by adding mushrooms and spinach instead of meat.
- This quiche reheats well, making it ideal for meal prep.
