Description
This Pepperoni Pizza Quiche combines the hearty flavors of a classic pepperoni pizza with the fluffy, custardy texture of a quiche. Perfect for a savory breakfast, brunch, or casual dinner, it’s loaded with melted mozzarella, spicy pepperoni, fresh bell peppers, and onions, all baked in a flaky pie crust and seasoned with Italian herbs.
Ingredients
Scale
Crust
- 1 pie crust
Filling
- 6 large eggs
- 1 cup milk
- 1 cup shredded mozzarella cheese
- 1 cup sliced pepperoni
- 1/2 cup chopped bell peppers
- 1/2 cup chopped onions
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature for baking the quiche evenly.
- Prepare Pie Crust: Fit the pie crust into a pie dish carefully, pressing it evenly against the bottom and sides. Set aside while you prepare the filling.
- Mix Eggs and Milk: In a mixing bowl, whisk together the 6 large eggs and 1 cup of milk until the mixture is smooth and well combined, creating the quiche base.
- Add Ingredients: Stir in the shredded mozzarella cheese, sliced pepperoni, chopped bell peppers, chopped onions, Italian seasoning, salt, and black pepper into the egg mixture, combining all ingredients thoroughly.
- Fill the Crust: Pour the combined filling evenly into the prepared pie crust, making sure all ingredients are well distributed.
- Bake: Place the quiche into the oven and bake for 30-35 minutes or until the filling is set and the top is golden brown. The center should be firm to the touch but slightly jiggly.
- Cool and Serve: Remove the quiche from the oven and allow it to cool for a few minutes before slicing. Serve warm or at room temperature for best flavor and texture.
Notes
- Use a refrigerated or homemade pie crust based on your preference for convenience or flavor.
- Feel free to substitute the pepperoni with other favorite pizza toppings like mushrooms or olives.
- For a richer quiche, use half-and-half or whole milk instead of regular milk.
- Check the quiche at around 30 minutes to ensure it doesn’t overcook and dry out.
- Leftovers can be refrigerated and reheated for a quick meal the next day.
