This month’s What’s Baking theme is quiche, which really opens up a world of possibilities. I make quiche or frittatas for dinner every once in a while, and they are a great, quick dinner. My husband likes quiche, too, which is great. I went looking for something interesting, beyond the traditional ham and cheese quiche and I found this recipe for pepperoni pizza quiche. I figured that would be a winner since my husband is such a big fan of pepperoni pizza.
This recipe only uses 3 eggs, which isn’t a lot of for a quiche. The filling also has evaporated milk, which in the end gave this quiche a lovely consistency. This was very easy to make, and we really loved it. The ingredients can be whatever you have. I used turkey pepperoni since it has less fat, and used a combination of shredded mozzarella and shredded Mexican blend, as that was what I had on hand. We added mushrooms. You could really use any combination of meat, cheese and vegetable add in.
As I said, my husband and I really loved this. It was quick and easy to make and tasted wonderful. The texture was nice and creamy, but didn’t have the feeling of being under baked. This will now be my go to recipe for quiche, and I can change up the mix-ins depending on what we have on hand. Thanks to this month’s host, Liz of Hezzi-D’s Books and Cooks .
Pepperoni Pizza Quiche
1 unbaked 9-inch frozen pie shell
5 ounces sliced mushrooms
8 ounces shredded cheese, divided
2 ounces sliced pepperoni, quartered, divided
12 ounce can evaporated milk
3 eggs, beaten
2 tablespoons flour
1 teaspoon dried Italian seasoning
1/8 teaspoon garlic powder
Preheat oven to 350 degrees
Sauté the mushrooms over medium heat until cooked. Allow to cool slightly.
Into the bottom of the pie shell, sprinkle 1 cup of the cheese, half of pepperoni pieces and the cooked mushrooms. In a medium bowl, whisk together the evaporated milk, eggs, flour, Italian seasoning, and the garlic powder. Pour the egg mixture into the pie crust. Top with the remaining cheese and pepperoni. Place the quiche on a baking sheet.
Bake for 40 to 45 minutes or until knife inserted near center comes out clean. Cool for 5 minutes before serving.
Recipe from Nestle