Description

This Pepperoni Pizza Quiche is a delightful twist on traditional pizza, combining rich, creamy ricotta cheese with savory pepperoni and flavorful Italian seasoning in a flaky olive oil or butter pie crust. Perfect for brunch, lunch, or dinner, this quiche delivers all the deliciousness of a pizza in a soft, custardy filling and is perfect served warm or at room temperature. It’s a crowd-pleaser that you’ll want to make again and again.

Ingredients

Units Scale

For the crust:

1 olive oil pie crust or butter pie crust, prepared

For the 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)
1/2 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

Preheat the oven
Preheat your oven to 375ºF (190ºC) and place a rack on the lower part of the oven. This ensures even baking and helps the bottom crust cook through without becoming soggy.
Prepare the pie crust
If using an olive oil pie crust, prepare the dough according to your recipe, and let it rest for about 10 to 30 minutes. Roll it out into an 11-inch circle and fit it into a 9-inch pie plate. Press the dough into the sides and bottom of the dish, crimping the edges as desired.
Mix the filling
In a large mixing bowl, whisk together the eggs, ricotta cheese, pizza sauce, pizza seasoning, and kosher salt until smooth and fully combined. Chop half of the pepperoni into bite-sized pieces and add to the mixture along with ¾ cup of the shredded Italian cheese. Gently mix with a rubber spatula to combine.
Assemble the quiche
Pour the filling into the prepared pie crust. Arrange the remaining pepperoni slices over the top and sprinkle with the remaining ¼ cup of shredded Italian cheese for a golden, bubbly topping.
Bake the quiche
Place the pie on the lower oven rack and bake for about 50 minutes, or until the filling is puffed up throughout and the crust is golden brown. If the crust is browning too quickly, tent it loosely with aluminum foil to prevent over-browning.
Cooling and serving
Once baked, transfer the quiche to a wire rack to cool for at least 15 minutes. This resting period allows the filling to firm up, resulting in clean and easy slices. Serve the quiche warm or at room temperature for optimal flavor.

Notes

Pie Crust Alternatives: This quiche works equally well with butter pie crust or whole wheat pie crust if preferred.
Salt Levels: Ingredients like pepperoni and cheese already have plenty of salt. Adjust the added salt based on your preference or skip it entirely if sensitive to sodium.
Pizza Seasoning Substitute: If you don’t have pizza seasoning, use 1 teaspoon dried oregano, ½ teaspoon garlic powder, and ¼ teaspoon red pepper flakes as a substitute.
Ricotta Consistency: If your ricotta cheese is watery, strain it in cheesecloth over a strainer for a few hours to remove excess moisture.
Custard Firmness: The filling will be slightly loose when hot but firms up as it cools, allowing for easier slicing. This quiche tastes just as delicious at room temperature as it does warm.

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 4g
Sodium: 700mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 12g
Cholesterol: 90mg