Description
This Pepperoni Pizza Quiche is a delightful twist on the classic quiche, combining the flavors of a traditional pizza with creamy ricotta, zesty pizza sauce, and spicy pepperoni all baked in a buttery pie crust. Perfect for brunch or a comforting dinner, it’s an easy-to-make dish that serves eight and delivers familiar, savory flavors in every bite.
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: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the quiche.
- Prepare the Pie Crust: Place the prepared olive oil or butter pie crust into a 9-inch pie dish, pressing it gently to fit evenly across the bottom and sides. Trim any excess dough hanging over the edges.
- Mix the Egg Mixture: In a large bowl, whisk together the 4 large eggs, ricotta cheese, pizza sauce, pizza seasoning, and coarse kosher salt until smooth and well combined.
- Assemble the Quiche: Layer half of the sliced pepperoni evenly over the bottom of the pie crust. Pour half of the egg and ricotta mixture over the pepperoni. Sprinkle half of the shredded Italian blend cheese on top. Repeat the layers with the remaining pepperoni, egg mixture, and cheese to evenly distribute all ingredients.
- Bake the Quiche: Place the assembled quiche into the preheated oven and bake for about 1 hour, or until the filling is set and the crust is golden brown. A knife inserted into the center should come out clean.
- Cool and Serve: Remove the quiche from the oven and allow it to cool for at least 10 minutes before slicing. This resting time helps the quiche set fully and makes slicing easier.
Notes
- Pizza seasoning can be substituted with a mix of dried oregano, basil, garlic powder, and crushed red pepper flakes.
- Use coarse kosher salt for better texture; fine salt can be used but reduce the amount slightly to avoid over-salting.
- For a crispier crust, blind bake the pie crust for 8-10 minutes before filling.
- Leftover quiche can be refrigerated and served warm or cold for up to 3 days.
