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Quiche Italiano

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


  • 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 large eggs
  • 1-1/2 cups half-and-half cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 medium tomato, cut into wedges


  • 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.
  • 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.
  • Bake at 375° for 25-30 minutes or until knife inserted in 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.

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