We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Pepperoni Pizza Quiche

Serve this versatile quiche, made with refrigerated pie crust, for brunch, lunch or even supper.

(24)
(5)
Save and Share
  • prep time 25 min
  • total time 1 hr 10 min
  • ingredients 13
  • servings 6
 

Ingredients

1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1/2
lb lean (at least 80%) ground beef
1
can (4 oz) Green Giant® mushroom pieces and stems, drained
1
teaspoon Italian seasoning
1/2
teaspoon minced garlic in water (from 4.5-oz jar)
1/2
cup pepperoni slices
1
cup shredded mozzarella cheese (4 oz)
2
plum (Roma) 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 desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Place pie crust in 9-inch quiche or glass pie pan as directed on box for One-Crust Filled Pie. Bake 5 minutes. Remove from oven; reduce oven temperature to 350°F.
  • 2 Meanwhile, in 8-inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in mushrooms, Italian seasoning and garlic. Cook 2 to 3 minutes, stirring occasionally, until mixture is thoroughly heated.
  • 3 Spoon mixture into partially baked crust. Top evenly with pepperoni, mozzarella cheese and tomatoes.
  • 4 In medium bowl, beat eggs with wire whisk. Beat in half-and-half and flour until well blended. Pour over tomatoes; sprinkle with Parmesan cheese.
  • 5 Return to oven. Bake at 350°F 25 to 35 minutes or until center is puffed and knife inserted in center comes out clean. Sprinkle with parsley. Let stand 10 minutes before serving.
  • 1 Heat oven to 425°F. Place pie crust in 9-inch quiche or glass pie pan as directed on box for One-Crust Filled Pie. Bake 5 minutes. Remove from oven; reduce oven temperature to 350°F.
  • 2 Meanwhile, in 8-inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in mushrooms, Italian seasoning and garlic. Cook 2 to 3 minutes, stirring occasionally, until mixture is thoroughly heated.
  • 3 Spoon mixture into partially baked crust. Top evenly with pepperoni, mozzarella cheese and tomatoes.
  • 4 In medium bowl, beat eggs with wire whisk. Beat in half-and-half and flour until well blended. Pour over tomatoes; sprinkle with Parmesan cheese.
  • 5 Return to oven. Bake at 350°F 25 to 35 minutes or until center is puffed and knife inserted in center comes out clean. Sprinkle with parsley. Let stand 10 minutes before serving.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
260),
% Daily Value
Total Fat
28g
28%
(Saturated Fat
13g,
13%
Trans Fat
1/2g
1/2%
),
Cholesterol
170mg
170%;
Sodium
630mg
630%;
Total Carbohydrate
22g
22%
(Dietary Fiber
1g
1%
  Sugars
4g
4%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
6%;
Calcium
25%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.