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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."
  • Total Time
    Prep: 35 min. Bake: 45 min. + standing
  • Makes
    6-8 servings

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

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 in the center comes out clean.
  • 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.
Nutrition Facts
1 slice: 375 calories, 26g fat (12g saturated fat), 160mg cholesterol, 547mg sodium, 20g carbohydrate (6g sugars, 1g fiber), 13g protein.

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Reviews

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Average Rating:
  • Newrecipejumkie2
    Aug 11, 2019

    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.

  • Summy
    Mar 24, 2018

    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.

  • Joscy
    Apr 18, 2014

    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.

  • lenorw
    May 18, 2013

    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.