Pizza is a weird food. It can be the most casual snack in the world or compete in the ranks of the gourmet. Pizza lovers don’t often agree on one specific combination of bread, sauce, meat, and cheese, but that was before this pepperoni pizza quiche entered our lives.
You didn’t know you had such a gaping hole for pizza quiche, but alas, it’s there, and it needs to be filled. Thankfully, the good folks at Pillsbury decided to offer a solution. Today, we’re taking a long, romantic look at it. Come together, pizza lovers, and rejoice in this pizza quiche that will change the way you perceive your favorite food.
Tricks Of The Trade
If you really want to master this pepperoni pizza quiche recipe, you’ll need to know the right tricks of the trade. It all starts with the proper ingredients. So take some time and get to know the following items on this list.
- 1 box Pillsbury refrigerated pie crusts (softened as it says on the box).
- 1/2 lb. lean (around 80%) ground beef
- 1 four oz. can of mushroom pieces (drained)
- 1/2 teaspoon of minced garlic in water
- 1/2 cup pepperoni slices
- 1 cup shredded mozzarella cheese (4 oz)
- 2 plum tomatoes, thinly sliced
- 3 eggs
- 1 cup half and half
- 2 teaspoons all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley ( if you want)
And So It Begins
Now that you’ve compiled all the necessary tools for the job, it’s time to get to work. Be patient. Before too long, you’ll have an expertly crafted pepperoni pizza quiche that warms your heart and fills your stomach.
Our journey begins with an oven. Heat it to 425º F and place your pie crust in a 9-inch pie pan as directed on the box for “One-Crust Filled Pie.” Bake that for five minutes, and remove from the oven. Reduce the oven temperature to 350º F.
Meanwhile, cook your ground beef over medium high heat in a skillet and stir frequently until thoroughly cooked. Drain the liquid then stir in your mushrooms, Italian seasoning, and garlic. Cook for another two to three minutes, making sure to stir occasionally until mixture is evenly heated.
Upon finish, spoon the mixture into your partially baked pie crust and top evenly with pepperoni, mozzarella cheese, and tomatoes. In another bowl, whisk some eggs while adding in half-and half and flour until well incorporated.
A Thing Of Beauty
Pour this mixture over the tomatoes and top it all off with grated Parmesan cheese. Return it to your oven and bake at 350º F for 25 to 35 minutes, or until center is puffed. Insert your knife and pull out to check it comes out clean.
Once it’s done, remove your quiche from the oven. Finish it with a dash of parsley and let rest for 10 minutes before serving. As always, be sure to enjoy the finished product and appreciate your hard work.