Monday, July 9, 2012

Pepperoni Pizza Quiche

I made this quiche a month ago, but somehow forgot to post about it.  It was a huge hit in my house.  I find quiche's REALLY easy to make.  Especially since you can make them ahead of time and just reheat. I also find that I like the flavor better eating it the next day (as leftovers). I think it's because the herbs and spices having more time to sit have more flavor. Naturally, I got this recipe from Pinterest and it is from the Carnation Website.

Ingredients
 Cheese sprinkled Pie crust

The first thing you do is take your frozen pie crust and sprinkle 1 cup (half the package) of shredded Italian cheese. Then cover the cheese with pepperoni.  The recipe called for chopping the pepperoni, but I used mini sized ones, so I didn't bother. It is really up to your preference. 

I'll admit, I ate quite a few pepperoni's while making this. We are BIG pepperoni lovers.  Once you start the first layer, you start on the filling. Whisk evaporated milk, eggs, flour, basil and garlic powder in bowl until blended. Then pour the mixture into your pie shell. The pepperoni's I had laid in the bottom of the shell floated to the top. Not sure if that was supposed to happen, but I doubt it would matter.
See?

Then top  off your quiche with the remaining cheese and pepperoni.  Then bake in a 350 degree oven for 40-45min. 
Ready for baking!
 Done!

Once it is done, let cool and eat or you can pop it in the fridge to eat later! The next time I make this, I may try sausage. Or sausage AND pepperoni.  Good thing is, you could pretty much throw any meat in here and I'm sure it would be good. And in my opinion, it's a really kid friendly recipe. What kid doesn't like eggs or anything that resembles pie or pizza?? Enjoy!

Recipe:
1 unbaked Deep Dish Pie Crust  *I used Pillsbury*
1 8oz pkg shredded Italian Cheese
2oz Pepperoni (about 20-30)    *You can chop these if you choose, I did not*
1 12oz Can Evaporated Milk
3 Large Eggs
2 Tablespoons AP Flour
1 Teaspoon dried Basil
1/8 Teaspoon Garlic Powder

Preheat oven to 350° F.
Sprinkle 1 cup of Italian Cheese into Pie Shell.
Top with half of your pepperoni.
Whisk evaporated milk, eggs, flour, basil and garlic powder in medium bowl until blended. Pour mixture into pie shell. 
Sprinkle with remaining cheese and top with the rest of your pepperoni.
Place quiche on baking sheet.
Bake for 40 to 45 minutes or until knife inserted near center comes out clean. 
Cool for 5 minutes before serving.

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