Quiche Italiano Recipe

5 1 1
Publisher Photo

Quiche Italiano Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

Ingredients

  • Pastry for 1 pie shell (10 inches), unbaked
  • 2-1/2 ounces (1/2 cup) pepperoni, thinly sliced and halved
  • 3 tablespoons chopped green pepper
  • 2 tablespoons chopped onion
  • 1 jar (2-1/2 ounces) sliced mushrooms, drained
  • 1 tablespoon butter
  • 1/2 teaspoon crushed, dried oregano
  • 1/2 teaspoon fennel seed
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 3 eggs
  • 1-1/2 cups half-and-half
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tomato, cut in wedges
  • 1/4 cup (1 ounce) shredded mozzarella cheese

Directions

Line pie plate with pastry. Trim edges and flute. Do no prick shell. Wight 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. In a small skillet, cook pepperoni, green pepper, onion and mushrooms in butter until tender. Stir in oregano and fennel seeds. In pastry shell, layer 1 cup mozzarella cheese; top with pepperoni mixture. In medium bowl, combine eggs, half-and-half, salt and pepper. Beat with fork or whisk until mixed well but not frothy. Pour over pepperoni mixture in pastry. Bake at 375° for 25-30 minutes or until knife inserted off center comes out clean. Top with tomato wedges. Sprinkle quiche with remaining 1/4 cup mozzarella cheese. Bake 2 minutes longer or until cheese melts. Let stand 5 minutes before serving. Yield: 4-6 servings.
Originally published as Quiche Italiano in Country Woman March/April 1989, p29

Nutritional Facts

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

  • Pastry for 1 pie shell (10 inches), unbaked
  • 2-1/2 ounces (1/2 cup) pepperoni, thinly sliced and halved
  • 3 tablespoons chopped green pepper
  • 2 tablespoons chopped onion
  • 1 jar (2-1/2 ounces) sliced mushrooms, drained
  • 1 tablespoon butter
  • 1/2 teaspoon crushed, dried oregano
  • 1/2 teaspoon fennel seed
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 3 eggs
  • 1-1/2 cups half-and-half
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tomato, cut in wedges
  • 1/4 cup (1 ounce) shredded mozzarella cheese
  1. Line pie plate with pastry. Trim edges and flute. Do no prick shell. Wight 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. In a small skillet, cook pepperoni, green pepper, onion and mushrooms in butter until tender. Stir in oregano and fennel seeds. In pastry shell, layer 1 cup mozzarella cheese; top with pepperoni mixture. In medium bowl, combine eggs, half-and-half, salt and pepper. Beat with fork or whisk until mixed well but not frothy. Pour over pepperoni mixture in pastry. Bake at 375° for 25-30 minutes or until knife inserted off center comes out clean. Top with tomato wedges. Sprinkle quiche with remaining 1/4 cup mozzarella cheese. Bake 2 minutes longer or until cheese melts. Let stand 5 minutes before serving. Yield: 4-6 servings.
Originally published as Quiche Italiano in Country Woman March/April 1989, p29

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MY REVIEW
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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