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Pepperoni Pizza Quiche

 Pepperoni Pizza Quiche
Field editor Debbie White of Williamson, West Virginia puts ever-popular ingredients into a pastry crust for her appealing "pizza pie". She writes, "There's seldom a slice left when I serve it to family or company."
6-8 ServingsPrep: 35 min. Bake: 45 min. + standing

Ingredients

  • 1 unbaked pastry shell (9 inches)
  • 1 cup (4 ounces) shredded Swiss cheese, divided
  • 4 Eggland's Best Eggs
  • 1-1/2 cups half-and-half cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon pepper
  • 1 large onion, chopped
  • 2 tablespoons canola oil
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon sugar
  • 1/8 teaspoon dried basil
  • 12 slices pepperoni, chopped
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup sliced ripe olives

Directions

  • Bake unpricked pastry shell at 375° for 11 minutes. Sprinkle with
  • 2/3 cup Swiss cheese. In a bowl, whisk the eggs, cream, salt,
  • oregano, cayenne and pepper; pour over cheese.
  • Bake for 25-30 minutes or until a knife inserted near the center
  • comes out clean.

2 of 2

Pepperoni Pizza Quiche (continued)

Directions (continued)

  • Meanwhile, in a large skillet, saute onion in oil until tender. Stir
  • in the tomatoes, thyme, sugar and basil. Bring to a boil. Reduce
  • heat; simmer, uncovered, for 15 minutes or until liquid has
  • evaporated.
  • Sprinkle remaining Swiss cheese over quiche. Top with the tomato
  • mixture. Sprinkle with the pepperoni, mozzarella cheese and olives.
  • Bake 5 minutes longer or until the cheese is melted. Let stand for
  • 15 minutes before cutting. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 slice) equals 375 calories, 26 g fat (12 g saturated fat), 160 mg cholesterol, 547 mg sodium, 20 g carbohydrate, 1 g fiber, 13 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.