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Pepperoni Pizza Quiche

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Pepperoni Pizza Quiche
  • Prep 25 min
  • Total 1 hr 10 min
  • Ingredients 13
  • Servings 6
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Serve this versatile quiche, made with refrigerated pie crust, for brunch, lunch or even supper.
Updated Jan 12, 2010

Ingredients

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.

Nutrition Information

430 Calories, 28g Total Fat, 21g Protein, 22g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
260
Total Fat
28g
44%
Saturated Fat
13g
65%
Trans Fat
1/2g
Cholesterol
170mg
57%
Sodium
630mg
26%
Potassium
330mg
9%
Total Carbohydrate
22g
7%
Dietary Fiber
1g
4%
Sugars
4g
Protein
21g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
25%
25%
Iron
10%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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