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."
Ingredients
- 1 unbaked pastry shell (9 inches)
- 1 cup shredded Swiss cheese, divided
- 4 large 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 shredded part-skim mozzarella cheese
- 1/4 cup sliced ripe olives
Reviews
I just made this for a senior potluck dinner and it was a hit! I cut it into 16 appetizer servings so more people could try it and all were gone within a few minutes. Next time I make this, I will definitely use a deep-dish pie plate as there was too much egg/cream mixture and tomato topping for my regular 9-inch pie plate.
I make quiche all of the time, and I just omit the crust. Pour everything in a pie pan, or 8" x 8" pan, and bake according to the recipe. I never miss the crust. I'm not good at making homemade crust, and I just don't like the taste of store bought. I usually serve it with a nice crusty loaf of bread available on the side. I'm going to add red pepper flakes as another reviewer suggested.
Look fwd. to trying this. As with all TOH recipes though it's sure to be a winner! Since I must limit carbs, this recipe limits them. Am glad about that.
Makes two quiches. And its very delicious. Next time, I might add some red pepper flakes to give it a kick, but was very good according to the recipe.