Quiche

Pizza Quiche

Pizza Quiche is no joke. It is one of those over the top foods that technically can be served as breakfast, but also serves nicely as lunch or supper. It’s the heartier, meatier version of Quiche to  Quiche Lorraine or the other delicate breakfast Quiches. Which is perfect, because hands down this is what my valentine loves about Quiche. He’s all about the pizza quiche. In fact, I think pretty early on we made pizza quiche together for a date night. What can I say? It’s my love language…feeding people.

My children are not Quiche eaters. They will eat it if they have no other option, so to make a Quiche and give it to someone who thoroughly enjoys it makes me happy.

This recipe actually calls for enough to make two Quiches. Which, if you are bringing to a breakfast or a potluck, you have one for home and one to take. Or, in my case, one stays home to share and one gets given away.

I use straight up dairy section pre made pie crusts. They come two to a box and you roll out and place in the pie plate. Listen, if you want to make your own crusts, go ahead. I figure the best part of the Quiche is the eggy part. So, if I am going to cut corners, (and I don’t feel I am by using pre made crusts, believe me) that’s where it will be.

This Quiche combines eggs, ricotta, and milk as a base. You can upgrade to half and half or cream, but milk works well. The ricotta thickens up the base and adds that creamy flavor that I love about ricotta. I also like the fact that no matter how well you whisk it, there are still little lumps of ricotta in the mixture, which then melt into ricotta-y pockets amongst the melted cheese and meats.

The pie crust shell is filled with a combination of hot and sweet Italian sausage, pepperoni, and here is where you could go deli crazy. Capricola, supresatta, whatever you want to add to this mix; it’s your Quiche. I keep it simple, but you can tweak this to suit your tastes. I also don’t add peppers or onions, but hey, if you were to caramelize onions and red peppers and layer them in, you have a full on combination pizza happening.

A blend of cheeses such as provolone, mozzarella, and Romano cheese layer the salty creamy flavors and balance the heartiness of the sausage. You could use straight mozzarella, but I usually have (a whole drawer full… its almost embarrassing) different cheeses on hand so I mix it up.

This bakes up in under an hour, and I keep it in the oven until there is minimal jiggle in the middle. As in, almost no jiggle, because uncooked egg is not attractive in this recipe. The egg mixture will puff up and be beautifully golden, with little puddles of pepperoni melty (I would say pepperoni sweat but that sounds gross), and gooey cheese. It is a sight to behold.

It can be served warm or cold, I store in the refrigerator and it will keep for a few days wrapped well. I divide it up into containers for lunches too.

Some Valentines like candy or flowers, my valentine loves pizza quiche. So he gets pizza quiche and a pizza quiche of my heart.

(HA! I crack myself up.)

I hope you enjoy this recipe and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

Pizza Quiche

Print Recipe

Hearty Quiche filled with a mixture of sweet and hot Italian sausage, pepperoni, and a mixture of cheeses! This recipe makes two quiches. One for your thankful table and one to share!

• Author: chrissy@mythankfultable.com

Ingredients

Scale 1x2x3x

• 2 Pre-made pie crusts
• 16 large eggs, beaten
• 1 1/2 Cups Ricotta Cheese
• 1 1/2–2 Cups of Milk
• 1 Pound Sweet Italian Sausage
• 1 Pound Hot Italian Sausage
• 1 Cup diced Pepperoni
• 2 Cups Mozzerella
• 1 Cup shredded Italian cheese such as Romano or Parmesan
• 1 Tablespoon Red Pepper Flakes
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

Instructions

1. Preheat oven to 350*
2. Roll out pie crust an place in pie plates.
3. Remove casing from sausage and crumble.
4. In a fry pan, cook sausage until cooked and drain any fat.
5. Dice pepperoni and set aside.
6. Evenly divide sausage, pepperoni, an cheese between both pie shells.
7. In a large bowl, combine eggs, milk, ricotta, salt, pepper, and red pepper flakes together and whisk thoroughly.
8. Pour egg mixture over fillings in both pie crusts. The mixture should evenly cover meats and cheeses and com to the top of the pie crust.
9. Bake at 350* for 50 – 65 minutes, when egg is cooked through and there is no jiggle when moved.
10. Remove from oven when puffed and golden.
11. Serve hot or cold.