Italian Pepperoni and Cheese Quiche Recipe
A savory Italian Quiche featuring a buttery crust filled with a rich mixture of eggs, cream, pepperoni, bell pepper, shallots, and a blend of mozzarella and Parmesan cheeses. This easy-to-make quiche is perfect for brunch or a satisfying meal, boasting a golden, set center topped with fresh tomato slices and a hint of Italian seasoning.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Filling 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
Crust and Toppings
- 1 unbaked refrigerated pie crust
- ½ large tomato, sliced and halved
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) to get ready for baking the quiche.
- Sauté Aromatics: Heat butter in a skillet over medium heat. Add the diced shallot and cook, stirring often, until lightly browned, about 3 to 4 minutes.
- Add Garlic: Reduce heat to low-medium, add garlic to the skillet, and cook until fragrant, about 1 minute. Then remove the skillet from heat and set aside.
- Mix Filling: In a large bowl, whisk together the eggs, heavy cream, mini pepperoni, chopped green bell pepper, salt, and Italian seasoning. Stir in the grated mozzarella, Parmesan, and the shallot-garlic mixture.
- Prepare Crust: Follow package directions for your refrigerated pie crust: bring it to room temperature, unroll it, and place it inside a quiche dish. Fold the edges down inside the dish to create a sturdy and attractive side. No need to pre-bake the crust.
- Fill Crust: Pour the filled egg mixture into the unbaked pie crust, then top with the sliced tomato halves arranged evenly on top.
- Bake Quiche: Bake in the preheated oven until the filling is golden and set in the center, about 40 to 45 minutes. If the crust starts to brown too quickly, cover it with foil to prevent burning.
- Rest and Serve: Remove the quiche from the oven and allow it to stand for 5 to 10 minutes before slicing and serving to let it set completely.
Notes
- You can substitute mini pepperoni with regular pepperoni chopped into small pieces.
- If your crust browns too fast, covering the sides with foil halfway through baking helps prevent burning.
- For a richer flavor, let the quiche rest before slicing to allow the filling to firm up.
- This quiche can be served warm or at room temperature, making it great for gatherings.
Keywords: Italian quiche, pepperoni quiche, savory quiche recipe, easy quiche, brunch quiche, Italian seasoning quiche
