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Pepperoni Pizza Quiche

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

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

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 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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