Pepperoni Pizza Quiche Recipe

4.5 2 2
Pepperoni Pizza Quiche Recipe
Pepperoni Pizza Quiche Recipe photo by Taste of Home
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Pepperoni Pizza Quiche Recipe

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4.5 2 2
Publisher Photo
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."
MAKES:
6-8 servings
TOTAL TIME:
Prep: 35 min. Bake: 45 min. + standing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 35 min. Bake: 45 min. + standing

Ingredients

  • 1 unbaked pastry shell (9 inches)
  • 1 cup (4 ounces) shredded Swiss cheese, divided
  • 4 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.
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.
Originally published as Pepperoni Pizza Quiche in Taste of Home June/July 2003, p8

Nutritional Facts

1 slice: 375 calories, 26g fat (12g saturated fat), 160mg cholesterol, 547mg sodium, 20g carbohydrate (6g sugars, 1g fiber), 13g protein.

  • 1 unbaked pastry shell (9 inches)
  • 1 cup (4 ounces) shredded Swiss cheese, divided
  • 4 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
  1. 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.
  2. Bake for 25-30 minutes or until a knife inserted near the center comes out clean.
  3. 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.
  4. 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.
Originally published as Pepperoni Pizza Quiche in Taste of Home June/July 2003, p8

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MY REVIEW
Joscy User ID: 2694585 126940
Reviewed 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."

MY REVIEW
lenorw User ID: 1105877 88987
Reviewed 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."

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