Dinner

Italian Pepperoni and Cheese Quiche Recipe

Name: Italian Pepperoni and Cheese Quiche Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1 tablespoon butter; 1 medium shallot, diced; 1 teaspoon garlic; 6 large eggs; ½ cup heavy cream; 1 cup mini pepperoni (or regular pepperoni chopped); 1 large green bell pepper, chopped; 1 teaspoon salt; ½ teaspoon black pepper; 2 teaspoons dried Italian seasoning; 1½ cup mozzarella, grated; ¾ cup Parmesan, grated; 1 unbaked refrigerated pie crust; ½ large tomato, sliced and halved

ByMaya bella August 25, 2026August 25, 2026

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Introduction

This Italian Quiche is a savory delight, combining creamy eggs, flavorful pepperoni, and melted cheeses in a crisp pie crust. Perfect for brunch or a light dinner, it brings classic Italian flavors into a comforting, easy-to-make dish.

A single slice of quiche sits on a white plate with an intricate raised pattern, resting on a white marbled surface. The quiche has three layers: the bottom is a light brown crispy crust, the middle is a thick, fluffy, pale yellow egg mixture with visible herbs, and the top layer is melted golden cheese with bright red tomato slices arranged on top, sprinkled with dried herbs. Around the slice, there are fresh green parsley leaves and small round red slices of what looks like cherry tomatoes or sausage. A silver fork with detailed engravings is placed to the right of the quiche slice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon butter
1 medium shallot, diced
1 teaspoon garlic
6 large eggs
½ cup heavy cream
1 cup mini pepperoni (or regular pepperoni chopped)
1 large green bell pepper, chopped
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons dried Italian seasoning
1½ cup mozzarella, grated
¾ cup Parmesan, grated
1 unbaked refrigerated pie crust
½ large tomato, sliced and halved

Instructions

Step 1: Preheat your oven to 350°F (177°C).
Step 2: Melt the butter in a skillet over medium heat. Add the diced shallot and cook, stirring frequently, until lightly browned, about 3 to 4 minutes.
Step 3: Reduce heat to low-medium, add garlic, and cook until fragrant for about 1 minute. Remove the skillet from heat and set aside.
Step 4: In a large bowl, whisk together eggs, heavy cream, pepperoni, chopped green bell pepper, salt, and Italian seasoning. Stir in the grated mozzarella, Parmesan, and the shallot-garlic mixture.
Step 5: Prepare the pie crust according to package instructions. For refrigerated crust, bring to room temperature, unroll it, and place it into a quiche dish. Fold the edges down inside the dish for a sturdier, neater crust. No need to prebake.
Step 6: Pour the filling mixture into the unbaked pie shell. Arrange the tomato slices on top.
Step 7: Bake for 40 to 45 minutes until the top is golden and the center is set. If the crust browns too fast, cover the edges with foil to prevent burning.
Step 8: Remove from oven and let the quiche rest for 5 to 10 minutes before slicing and serving.

Tips & Variations

Substitute pepperoni with cooked Italian sausage for a different twist.
Add spinach or mushrooms for extra veggies and flavor.
Use fresh Italian herbs if available for more vibrant herbaceous notes.
For a lighter quiche, swap half the heavy cream for milk.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven at 325°F (160°C) for 10-15 minutes or microwave for about 1-2 minutes until warmed through.

How to Serve

A single slice of quiche sits on a white, ornately patterned plate resting on a white marbled texture. The quiche has three clear layers, starting with a thick, golden brown crust at the bottom. The middle layer is creamy and light yellow with specks of herbs. The top layer shows a cooked egg mixture speckled with browned spots and halved red cherry tomatoes, one centrally placed, adding a splash of bright red. Fresh green parsley leaves and small slices of pepperoni are scattered around the slice on the plate, alongside a detailed silver fork placed to the right. The overall look is rustic and inviting with natural lighting creating soft shadows. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a frozen pie crust instead of refrigerated?

Yes, you can use a frozen pie crust. Thaw it according to the package instructions before filling and baking.

Is it necessary to prebake the crust?

This recipe does not require prebaking the crust. Baking the quiche directly results in a nicely cooked filling and a golden crust, but if you prefer a crisper crust, you can prebake it for 8-10 minutes before adding the filling.