Pepperoni Pizza Quiche

(24)
  5 reviews

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

Directions

  1. 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. 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. 3 Spoon mixture into partially baked crust. Top evenly with pepperoni, mozzarella cheese and tomatoes.
  4. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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