Supreme Pizza Quiche
Here’s what I know about pizza.
• It is the best food, the Lord’s work, the most important combination of ingredients that ever was.
• I’ll eat any pizza, good or bad, cooked from frozen, cold and leftover.
• Everyday is a negotiation of when and where I will eat pizza again.
• Pizza is better with friends as long as there is enough pizza for everyone.
• It truly is amazing the things you can turn into pizza. This quiche as Exhibit A. You might also consider pizza bagels (something I’m making tomorrow night), pizza on English muffins. I would argue that where there is tomato sauce and a mega amount of toppings… there is a pizza, amen.
What’s that? You want another breakfast pizza option!
My friend Jon just made PIZZA SCONES to match my pizza quiche proving that pizza is everything and everywhere. Friends pizza together! Go see. Go see!
It’s like kitchen-sink pizza-quiche. Jam-packed, super savory, 100% satisfying. Lemme show you how.
Here’s what you’ll need: things for a quiche + things for a pizza + pie crust.
• PIE CRUST: now you know how I feel about this. It’s flakey and buttery and best made from scratch. How To Make Pie Crust By Hand. You’ve got this.
• QUICHE: eggs, whole milk, and heavy cream.
• PIZZA: onions and garlic, sausage and pepperoni, bell pepper, black olives and mushrooms, cheeeeeeese, pizza sauce, and dried Italian spices.
This is also where you can get personal. Use whatever you like on your pizza. For me the answer is EVERYTHING. If you’re using lots of vegetables just do your best to saute as much of the liquid out of the vegetables as you can before adding them to the quiche. Ya feel me?
We’ll going to start the quiche here, in the hopes that you’ve already conquered the pie crust. High-five.
We’ll first cook and sauté ingredients in layers- starting with sausage. Blast the heat to cook it to crisp.
In the cooked sausage fat we’ll cook the onions, garlic, and bell peppers. Cooked to brown. Cooked to remove a good amount of moisture from the peppers and onions.
Mushrooms are up next!
We’ll add a dash more oil to the pan and brown the mushrooms. The mushrooms will first release some of their moisture (allow them to sit in the hot pan without stirring too much), and once the water is released the mushrooms will begin to caramelize and brown.
I like to add a sprinkle of salt and pepper too.
There we go! Everything cooked!
Next step: egg custard starting with six large eggs in a medium bowl.
Whisk the eggs well to break up the yolks and soften the whites. Really get in there with the whisking action.
Add a mixture of heavy cream and whole milk.
Pizza spices, hello how do you do?
Dried basil and oregano. Crushed red pepper flakes + salt and pepper, too!
Pie crust, quiche crust is rolled and crimped.
I don’t parbake my quiche crust because I’m lightly lazy and I don’t mind that the crust bottom is slightly soft while the edges are crisp and flaky.
Into the unbaked pie crust, a good sprinkling of cheese.
Sausage, onion, garlic, bell pepper, and mushrooms into the quiche crust.
Pepperoni: thick sliced and quartered.
Definitely black olives too!
Top with more cheese and pour in the custard.
Totally subtle, right? Just a simple, light quiche. (Not really, not at all.)
Baked to golden around the edges and lightly puffed.
But we’re not done pizza-ing this thing because what’s pizza without sauce!?
We’ll spread red pizza sauce across the center of the cooked quiche.
Pepperoni and mozzarella cheese because we continue to be light and subtle.
Broiled to bubbling and now… see how long you can wait before slicing into it.
I lasted about 20 minutes before I couldn’t stand it anymore and went in for a big slice.
Let’s get it! May you pizza quiche this weekend and every.
Photos with pizza cohort Jon Melendez.
- 1 1/2 cups all-purpose flour
- 1 teaspoon granulated sugar
- 3/4 teaspoon sea salt
- 1/2 cup (1 stick) unsalted butter, cold, cut into cubes
- 1/3 cup cold buttermilk plus 1 to 2 more tablespoons if your dough is dry
- 3 tablespoons olive oil, divided
- 1/2 pound mild or spicy Italian sausage (2 uncooked links)
- 1/2 cup thinly sliced purple onion
- 1/2 cup seeded and chopped green bell pepper
- 2 cloves garlic, minced (about 1 tablespoon)
- 1 heaping cup sliced cremini mushrooms
- pinch of salt and pepper
- 1/2 cup thickly sliced pepperoni, cut into quarters
- 1/3 cup sliced black olives
- 6 large eggs
- 1 cup whole milk
- 2/3 cup heavy cream
- 3/4 teaspoon sea salt
- 1/2 teaspoon fresh cracked black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup grated mozzarella cheese
- 1/2 cup pizza sauce
- 6 thinly sliced pepperoni slices (optional)
- 1/2 cup grated mozzarella cheese
- To make the crust, in a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas.
- Create a well in the butter and flour mixture and pour in the cold buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Wrap disk in plastic wrap and refrigerate for 1 hour while you make the filling.
- To roll out the dough, remove one of the pie dough disks from the fridge. On a lightly floured surface, roll dough out into about a 13-inch round. Roll the dough a few strokes, then use your fingers to move the emerging circle around the floured surface. This ensures that the dough isn’t sticking to the work surface. The circle won’t be perfect, that’s ok.
- Try not to get any rips in the rolled out dough, but if you do, they can be patched together with extra dough. When you roll the dough and you can see it start springing back, that means that the butter is warming and the crust shouldn’t be rolled out anymore. Gently lift the 13-inch round from the floured surface and center in a deep 9-inch round pie dish. Trim the overhang to be about 1-inch over the edge of the pie pan and fold the overhang under into the pie dish. Crimp the edges as you'd like pinching with your fingers or pressing with the tines of a fork.
- To make the filling, start by cooking the sausage, followed by all of the vegetables.
- Place 1 tablespoon of oil in a medium skillet over medium heat. Add the sausage and cook, breaking up with a spoon or spatula as it browns. Increase the temperature to high to really crisp the beat. Cook through, about 5 minutes, then remove just the sausage and place in a medium bowl.
- With the oil remaining in the pan, add the onions and garlic. Cook until just translucent, about 3 minutes, then add the bell pepper. Cook until the pepper has softened and much of the water has cooked out, about 5 minutes. When softened and browned spoon the onion and bell pepper mixture atop the cooked sausage and set aside.
- Add the remaining 2 tablespoons of oil to the pan, place over medium heat and add the sliced mushrooms. Toss to move the move the mushrooms around the pan and coat in oil then allow to cook undisturbed for 2 minutes. Sprinkle with salt and pepper. Cook, stirring occasionally until water has been released from the mushrooms and they begin to brown. Continue to brown on all sides, cooking the mushrooms thoroughly, about 6 to 8 minutes. Once browned well, spoon the mushrooms atop the sausage, onion, and pepper mixture.
- In a medium bowl whisk the six eggs until well combined.
- Whisk in the milk and cream. Whisk in the spices, salt and pepper. Not it's time to assemble!
- Place a rack in the center of the oven and preheat oven to 375 degrees F. Place a rimmed baking sheet in the oven to heat as the oven preheats.
- Sprinkle the prepared pie crust with half of the cheese. Top with the sausage and mushroom mixture. Sprinkle with the thickly sliced pepperoni and the black olives. Pour over the egg custard mixture and sprinkle with the remainder of the cheese.
- Place quiche on the heated baking sheet and bake until cooked through and lightly puffed, about 40 to 45 minutes.
- Remove from the oven and turn the oven to broil.
- Spread pizza sauce over the center of the cooked quiche. Top with pepperoni if using. Top with cheese. Place under the broiler until the cheese is melted and bubbly. Keep an eye on the quiche so it doesn't brown too much.
- Remove from the oven. Allow to cool for about 30 minutes before slicing and serving slightly warm. To store, wrap in plastic wrap and refrigerate. Quiche will last chilled for up to 4 days.