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Quiche Italiano Recipe

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This is no ordinary quiche—the pepperoni and spices make it a snappy dish! My family and friends always compliment me when I serve it...besides tasting great, this quiche looks great, too.
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 4-6 servings

Ingredients

  • 1 unbaked pastry shell (10 inches)
  • 1/2 cup sliced pepperoni, halved
  • 3 tablespoons chopped green pepper
  • 2 tablespoons chopped onion
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 tablespoon butter
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon fennel seed, crushed
  • 1-1/4 cups shredded part-skim mozzarella cheese
  • 3 eggs
  • 1-1/2 cups half-and-half cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 medium tomato, cut into wedges

Nutritional Facts

1 piece: 428 calories, 30g fat (15g saturated fat), 176mg cholesterol, 768mg sodium, 23g carbohydrate (5g sugars, 1g fiber), 14g protein.

Directions

  1. Line pie plate with pastry. Trim edges and flute. Do not prick shell. Weight shell with dried beans or metal pie weights to prevent bubbles. Bake at 400° for 5-7 minutes. Remove from oven. Remove weights; set aside.
  2. In a small skillet, cook the pepperoni, green pepper, onion and mushrooms in butter until tender. Stir in oregano and fennel seeds. In pastry, layer 1 cup mozzarella cheese; top with pepperoni mixture. In medium bowl, whisk the eggs, cream, salt and pepper. Pour into pastry shell.
  3. Bake at 375° for 25-30 minutes or until knife inserted near the center comes out clean. Garnish with tomato wedges. Sprinkle with remaining mozzarella cheese. Bake 2 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Yield: 4-6 servings.
Originally published as Quiche Italiano in Country Woman March/April 1989, p29


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Briadona User ID: 5500759 49013
Reviewed Jul. 17, 2012

"Made this for lunch today just great. The pepperoni and fennel add a lot of flavor. Cooking the pepperoni first makes it less greasy when baking too. Best made in a shallow pie plate as the custard mixture doesn't fill a deeper dish. Definitely would make again nice change from the usual quiches."

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