Description

This Pepperoni Pizza Quiche is a delightful fusion of classic pizza flavors and rich, creamy quiche texture. Featuring a buttery pie crust filled with a savory blend of eggs, ricotta cheese, pizza sauce, pepperoni, and Italian blend cheese, it’s perfect for brunch, lunch, or a casual dinner. The pizza seasoning adds an authentic touch, making this dish a fun and tasty way to enjoy pizza in a new form.

Ingredients

Scale

Pie Crust

1 olive oil pie crust or butter pie crust, prepared

Filling

4 large eggs
1 cup (225g) whole milk ricotta cheese
1 cup prepared pizza sauce (or marinara)
2 teaspoons pizza seasoning (see notes for substitutions)
½ teaspoon coarse kosher salt (see notes)
1 cup (115g) sliced pepperoni, divided
1 cup (115g) shredded Italian blend cheese, divided

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Instructions

Prepare the crust: Preheat your oven according to crust package instructions or to 375°F (190°C) if homemade. Place the prepared pie crust into a 9-inch pie dish and set aside.
Mix the egg filling: In a large bowl, whisk together the 4 large eggs, whole milk ricotta cheese, prepared pizza sauce, pizza seasoning, and kosher salt until fully combined and smooth.
Assemble the quiche: Sprinkle half of the sliced pepperoni and half of the shredded Italian blend cheese evenly over the bottom of the pie crust. Pour the egg mixture on top, then evenly distribute the remaining pepperoni slices and shredded cheese over the top.
Bake the quiche: Place the pie dish on the middle rack of the preheated oven and bake for approximately 40-45 minutes, or until the egg custard is set and the top is golden brown. You can test doneness by inserting a knife near the center – it should come out clean.
Cool and serve: Remove the quiche from the oven and let it cool for 10-15 minutes to allow the quiche to set fully before slicing. Serve warm or at room temperature.

Notes

Pizza seasoning can be substituted with a mix of dried oregano, basil, thyme, and garlic powder.
Use kosher salt for best texture and flavor, but table salt can be a substitute with a slightly reduced amount.
Leftover quiche can be refrigerated and reheated, making it an excellent make-ahead dish.
For a gluten-free option, use a gluten-free pie crust.
To reduce fat, consider using part-skim ricotta and reduced-fat Italian blend cheese.