Pepperoni Pizza Quiche

Name: Pepperoni Pizza Quiche
Prep time: 25 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 1/2 lb lean (at least 80%) ground beef; 1 can (4 oz) 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

(24)

0 Questions

Write a Review
Ask a Question

Save Recipe

Prep 25 min
Total 1 hr 10 min
Ingredients 13
Servings 6

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Shop
Share
Keep Screen On

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

By Pillsbury Kitchens

Updated Jan 12, 2010

Save
Shop
Share
Keep Screen On

Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2 lb lean (at least 80%) ground beef
1 can (4 oz) 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

Make With

Pillsbury Pie Crust

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;