Description

This hearty Pepperoni Pizza Quiche combines the classic flavors of pepperoni pizza with the rich creaminess of a traditional quiche. Featuring a flaky deep-dish crust filled with sautéed onions, garlic, pepperoni, and a blend of mozzarella, cheddar, and Parmesan cheeses, all enveloped in a spiced egg custard. Perfect for breakfast, brunch, or a savory dinner option, this quiche offers a delicious and satisfying twist on two favorite comfort foods.

Ingredients

Scale

Crust

1 9-inch deep-dish pie crust (store-bought or homemade)

Filling

1 tablespoon olive oil
½ cup chopped onion
1 clove garlic, minced
1 cup chopped pepperoni slices
1 cup shredded mozzarella cheese
½ cup shredded cheddar cheese
4 large eggs
1 cup whole milk
¼ cup heavy cream
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon crushed red pepper flakes (optional)
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons grated Parmesan cheese

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Instructions

Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the quiche.
Prepare the crust: Place the 9-inch deep-dish pie crust in the pie pan and set aside.
Sauté the aromatics: In a small skillet over medium heat, heat olive oil, then cook the chopped onions until soft, about 4–5 minutes. Add the minced garlic and cook for an additional 30 seconds. Remove from heat and allow to cool slightly.
Mix the custard: In a medium bowl, whisk together eggs, whole milk, and heavy cream. Stir in dried oregano, dried basil, crushed red pepper flakes if using, salt, and black pepper to evenly distribute the seasonings.
Assemble the quiche: Layer the softened sautéed onions and garlic evenly over the pie crust. Then add the chopped pepperoni slices and sprinkle the shredded mozzarella and cheddar cheeses on top.
Pour custard and add topping: Carefully pour the egg mixture over the layered ingredients in the crust, gently shaking the pie dish to even out the filling. Finally, sprinkle grated Parmesan cheese evenly on top.
Bake: Place the quiche in the preheated oven and bake for 40–45 minutes, or until the center is fully set and the top is beautifully golden brown.
Cool and serve: Remove from the oven and let the quiche cool for about 10 minutes before slicing and serving. This resting period helps the quiche firm up for cleaner slices.

Notes

For a meatier version, add cooked sausage or bacon to the filling.
Swap in vegetables like bell peppers or mushrooms to add extra layers of flavor and texture.
This quiche can be prepared ahead of time and reheated for a convenient and quick breakfast or dinner option.
Use a gluten-free pie crust to make this recipe suitable for gluten-intolerant diets.