• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Supreme Pizza Quiche

January 4, 2018 by Joy the Baker 35 Comments

Jump to Recipe

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. 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Supreme Pizza Quiche

★★★★★ 5 from 1 reviews
  • Author: Joy the Baker
  • Prep Time: 30
  • Cook Time: 40
  • Total Time: 1 hour 10 minutes
Pin Recipe
Print Recipe

Ingredients

Scale

For the Crust

  • 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

For the Filling

  • 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

For the Topping

  • 1/2 cup pizza sauce
  • 6 thinly sliced pepperoni slices (optional)
  • 1/2 cup grated mozzarella cheese

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To make the filling, start by cooking the sausage, followed by all of the vegetables.
  6. 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.
  7. 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.
  8. 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.
  9. In a medium bowl whisk the six eggs until well combined.
  10. Whisk in the milk and cream. Whisk in the spices, salt and pepper. Not it’s time to assemble!
  11. 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.
  12. 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.
  13. Place quiche on the heated baking sheet and bake until cooked through and lightly puffed, about 40 to 45 minutes.
  14. Remove from the oven and turn the oven to broil.
  15. 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.
  16. 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.


Nutrition

  • Serving Size: 8

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Previous PostNext Post

Filed Under: Breakfast, Recipes, Savory

Previous Post: « Let It Be Sunday, 152!
Next Post: Let It Be Sunday, 153! »

Reader Interactions

All Comments
I Made This
Questions
  1. Lori

    April 13, 2022 at 5:51 pm

    Ran across this recipe and made it for dinner (used vegetarian sausage). The best quiche we have ever had. Thank you!

    ★★★★★

    Reply
  2. Sharmeen

    February 16, 2018 at 7:01 am

    I love, love, love pizza too. I blame this on my childhood spent watching Teenage Mutant Hero Turtles. Yeah back then in the UK they were heroes, not ninjas, as it might be considered too violent otherwise!! The only thing I took away from the green crime fighters however was a love for pizza. Cowabunga dudes!

    Reply
  3. Qroslav Gotin

    January 26, 2018 at 5:44 am

    It’s wonderful. Made it for my wife and she was thrilled :).

    Reply
  4. Kimberly Sommers

    January 14, 2018 at 2:32 pm

    Hi Joy,
    Fellow New Orleans resident here and have been following your blog for some time. I am making a variation on your pizza quiche today using boudin and Hatch chiles today as my cooking therapy. I hope to go to one of your events one of these days. Keep up the good work! Kim

    Reply
  5. Lisa

    January 11, 2018 at 7:56 pm

    When the hardest thing is that you’re single, will not be able to eat a whole quiche in one sitting, and you’re forced to think through whether this would reheat even decently, instead of immediately making pizza quiche because pizza. quiche.

    Reply
  6. Erica

    January 10, 2018 at 5:24 pm

    Made this on Sunday. So.Darn.Good.

    Reply
    • joythebaker

      January 11, 2018 at 3:07 pm

      I’m so glad!!

      Reply
  7. Erica Lea | Buttered Side Up

    January 10, 2018 at 4:18 pm

    Urgh…this looks amazing. And I don’t even like quiche! And yes, I must admit, somewhat ashamedly, that I too enjoy almost any kind of pizza, even the cheap stuff. Ha!

    Reply
  8. Tricia

    January 10, 2018 at 11:55 am

    whoa.

    Reply
  9. Marianne C

    January 7, 2018 at 6:24 pm

    Amazing. Can’t wait to give this a try.
    Love quiche/eggs and now al that and a pizza, wow – who’d a thought!

    Reply
  10. Nancy Green

    January 7, 2018 at 11:24 am

    I am going to make this for my next brunch, one with meat and one vegetarian. Can’t wait! I am super picky about pizza so I don’t eat it often. But it is always better with friends and at the place it is made not take out. Thanks for a great idea, perfect for this time of year. Oooh…Superbowl brunch?

    Reply
  11. Abbi

    January 5, 2018 at 8:39 am

    Genius

    Reply
  12. Village Bakery

    January 4, 2018 at 4:59 pm

    Wonderful looking quiche, Joy. Thanks for sharing! -Joe

    Reply
  13. todd wagner

    January 4, 2018 at 4:30 pm

    I wholeheartedly endorse EVERYTHING stated in this post. Pizza me!!!

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Breakfast

overhead shot of Mardi Gras toast on individual vintage plates
King Cake-Inspired Easy Bostock

This Bostock toast is a delightful marriage of toast and almond croissant. Toast turns pastry.  We’re topping these toasts with orange marmalade and sliced almonds inspired by my favorite almond-filled french King Cake. It’s Mardi Gras, friends!  The big BIG weekend and Fat Tuesday are just days away and who would I be if I…

Read More

inside of warm cinnamon roll on plate
How To Make The Best Single Serve Cinnamon Roll

Micro batch baking – the invitation is to get all the way into it with me!  This is all very Kristin Wiig  making herself a single, sad cupcake in the movie Bridesmaids, save for the fact that there is absolutely zero sadness in me eating a single cinnamon roll over the kitchen sink in my…

Read More

Orange roll on a plate with a fork.
Christmas Morning Orange Rolls

Think of tender breakfast rolls and cinnamon rolls without the cinnamon, scented with heavenly orange and just the right amount of warming nutmeg and ginger. Honestly if cinnamon rolls disappeared from the world, we’d all be just fine – these orange rolls hit the spot. I’m headed back to Los Angeles for the Christmas weekend…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

LET’S MAKE COOKIES!

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

cowboy cookies close up showing texture.

Cowboy Cookies with salted cereal brittle

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
Someone call @foodnetwork because Dad and I need a Someone call @foodnetwork because Dad and I need a baking show stat. Here’s our very best chocolate chip cookies and all the little tips that make them perfection. ✨🍪 Find the full recipe linked in the profile!
We’re baking the classics on Joy the Baker this We’re baking the classics on Joy the Baker this month and up next, my very favorite Lemon Bar recipe with fresh lemon juice and the tiniest hint of coriander. ⁣🍋🌼✨
⁣
Find the full recipe linked in the profile and bust out the white chocolate and macadamia nuts for next week’s bake! ⁣
⁣
#lemonbars #easybaking #bakedfromscratch #joythebaker
Day in the Life: out in the woods writing a little Day in the Life: out in the woods writing a little cookbook about camp food. 💖🏕️🙋🏻‍♀️
Homesick Banana Bread. Recipe linked in the profil Homesick Banana Bread. Recipe linked in the profile (and you don’t have to be homesick to make it). #bananabread #sundaybaking
Let’s make one single GIANT PANCAKE which is the Let’s make one single GIANT PANCAKE which is the perfect Breakfast Dessert or Spiral Bake - whatever you need it to be. ⁣
⁣
Pro Tips: Smell you buttermilk and decide it’s probably fine. Flip the pancake with reckless confidence. You can sit to eat - you don’t have to eat like you work in a restaurant anymore. ⁣
⁣
Find a version of the full recipe linked in the profile. Xo.
🙋🏻‍♀️ still out here drinking whole mi 🙋🏻‍♀️ still out here drinking whole milk by the glass which is honestly hard to do when you live with a small indoor lion.
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up