Pepperoni Pizza Quiche

I came across a frozen pie crust during my latest freezer organizing effort and decided we hadn’t made quiche in quite awhile and Bev suggested a version starring pepperoni.  I did a web search and found a recipe for Italian Quiche (With Pepperoni, Mushrooms, & Olives) which looked like a good place to start, especially since I had everything on hand.  I changed the recipe by using more veggies and cooking them to remove most of their liquid.  The original recipe can be found by clicking on the above link.

Pepperoni Pizza Quiche – Adapted from Food.com

Ingredients:

½ cup diced pepperoni

2 ounces sliced black olives

2 oz. sliced green olives (added by Larry)

1 large green bell pepper, diced

8 oz. mushrooms, sliced

¾ cup diced onions

1 cup shredded jack cheese

3 large eggs

1 cup half-and-half

¼ teaspoon salt

12 basil leaves, chopped

9 inch unbaked pie shell

Directions:

1. Saute the onions, peppers, and mushrooms until most liquid is gone.

2. Turn off heat and stir in the pepperoni and olives and add to a bowl when cooled.

3. In a bowl, combine eggs, half-and-half, salt, and basil; mix well.

4. With everything ready, spread the vegetable mixture evenly in a 9-inch unbaked pie crust.

5. Pour over the cheese mixture over the veggies.

6. Bake at 375°F for 30 minutes, or until light brown and eggs are set. Let stand for 10 minutes before serving.  (Since my veggies and eggs were cold, it took 55 minutes to bake).

7. Cut and serve.

The Verdict:

We thought it was very good but would be even better with the addition of some garlic and Italian Seasoning.  I’m very glad I cooked the veggies as there was still some liquid in the bottom and it would have been much worse.  I ended up using about ¾ each of the veggie and egg mixtures but the original recipe amounts should be about right.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

7/18/23 meal date