Description
This Pepperoni Pizza Quiche combines the savory flavors of pizza with the rich, creamy texture of a quiche. Featuring a buttery pie crust filled with a blend of eggs, ricotta cheese, pizza sauce, pepperoni, and Italian cheese, it’s a perfect dish for brunch, lunch, or a casual dinner that pleases pizza lovers with a delightful twist.
Ingredients
Scale
Crust
- 1 olive oil pie crust or butter pie crust, prepared
Filling
- 4 large eggs
- 1 cup (225g) whole milk ricotta cheese
- 1 cup prepared pizza sauce (or marinara)
- 2 teaspoons pizza seasoning (see notes for substitutions)
- ½ teaspoon coarse kosher salt (see notes)
- 1 cup (115g) sliced pepperoni, divided
- 1 cup (115g) shredded Italian blend cheese, divided
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the quiche.
- Prepare the crust: Place the prepared pie crust in a 9-inch pie dish, pressing gently to fit it evenly across the bottom and sides. Set aside.
- Mix the filling: In a large bowl, whisk together the eggs, ricotta cheese, pizza sauce, pizza seasoning, and kosher salt until well combined and smooth.
- Assemble the quiche: Spread half of the sliced pepperoni evenly over the bottom of the pie crust. Pour the egg and ricotta mixture over the pepperoni. Then sprinkle half of the shredded Italian blend cheese on top.
- Add more pepperoni and cheese: Top with the remaining pepperoni slices and the rest of the shredded cheese to ensure full cheesy, pepperoni flavor throughout.
- Bake the quiche: Place the filled pie dish on the middle rack of the preheated oven. Bake for 45-50 minutes or until the filling is set and the top is golden brown. A knife inserted in the center should come out clean.
- Cool and serve: Let the quiche cool for about 10-15 minutes before slicing. This helps the filling fully set and makes serving easier. Enjoy warm or at room temperature.
Notes
- Pizza seasoning can be substituted with Italian seasoning or a mixture of dried oregano, basil, and thyme.
- Coarse kosher salt can be replaced with regular fine sea salt, adjusted to taste.
- For a crispier crust, blind bake the crust for 10 minutes before adding the filling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
