This beautiful and delicious Italian quiche has all the makings of a popular pizza. Mozzarella, parmesan, pepperoni minis, peppers, minced garlic and Italian seasoning come together for a delicious bite you won’t want to stop eating.
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I’ve said it before, and it’s still true. Quiche is a versatile dish that is served for breakfast, brunch, lunch, or Dinner. I especially love this Italian quiche because it reminds me of my favorite food – pizza! I’ve been a big pizza fan since I was a kid. I could easily eat cold pizza for breakfast, but this lovely quiche definitely takes it up a notch.
If you love serving up quiche for breakfast or brunch, we have several delicious options to try, like Quiche Florentine, Quiche Provencale and this delicious Leek and Mushroom Quiche. While it’s not a quiche in the truest sense of the word, this ham and cheese frittata is also delicious!
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❤️ Reasons to love this recipe
- It’s easy. This quiche is made super easy with chilled shortcrust pastry. However, if you want to make your own crust, check out our Leek Mushroom Quiche recipe, where we show you how to make the crust from scratch.
- It’s high in protein, which means it keeps you fuller for longer and helps build muscle.
- It’s a crowd puller. You can surprise your guests by serving this quiche as it tastes so much like pizza. 🙂
🧾 Ingredients
- Butter. This is used to sauté the shallot or onion.
- Medium shallot. rolled. You can substitute ½ of a white or yellow onion. We like to use a shallot because of its smaller size.
- Garlic. Chopped.
- eggs.
- heavy cream. For a lighter version, you can substitute whole milk, 2%, or 1% milk. I do not recommend nut milk for this recipe as the high water content could make the crust soggy.
- mini hot peppers. You can also use regular hot peppers and chop them up.
- Big green peppers. Chopped.
- Salt.
- Black pepper.
- Dried Italian Seasoning. If you don’t have access to Italian seasoning, you can substitute ½ teaspoon each of dried basil, oregano, rosemary, thyme, and marjoram.
- Mozzarella. grated.
- Parmesan. grated.
- Unbaked Pie Crust. chilled
- Big tomato. Sliced and halved.
See recipe card for quantities.
📝 Instructions
Preheat oven to 350 F (177 C).
Reduce heat to low-medium, add garlic and cook until fragrant, about 1 minute. Remove pan from stove and set aside.
Bake for about 40 to 45 minutes until golden and set in the center. If the crust is browning too quickly, cover the crust with foil to keep it from burning.
Remove from the oven and let stand 5 to 10 minutes before slicing and serving.
🥣 Equipment
ℹ️ Take a step ahead
If you want to make this quiche ahead of time, I recommend baking it entirely according to directions. Let cool, place on a baking sheet and pop in the freezer for a couple of hours until firm to the touch. Then wrap it in freezer wrap and aluminum foil a few times to avoid freezer burn. The quiche should keep in your freezer for up to a month. Reheat frozen in a preheated oven (350 F (177 C)) for about 25-30 minutes.
🌡️ Storage
This quiche tastes best right after baking and serving. If you have leftovers, I recommend following the directions above to make this quiche ahead of time. Wrap the leftover quiche in freezer wrap a few times, then in aluminum foil. It should keep well in the freezer for up to a month. Reheat frozen (no thawing required first) in a preheated oven (350 F (177 C)) for 20 to 25 minutes or until heated through. The reheating time will depend on how much of the quiche you have left. Adjust the time as needed.
💡 Top tips
Place the quiche pan on a baking sheet before filling it with the filling. Having it on a baking sheet makes it easier to move in and out of the oven. The baking tray also catches spills and overflows, preventing your oven from getting dirty.
If the crust is getting too brown during baking, wrap just the crust in foil while the filling finishes baking.
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📖 Recipe
Italian quiche
This beautiful and delicious Italian quiche has all the makings of a popular pizza. Mozzarella, parmesan, pepperoni minis, peppers, minced garlic and Italian seasoning come together for a delicious bite you won’t want to stop eating.
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ingredients
instructions
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Preheat oven to 350 F (177 C).
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Heat butter in a pan over medium heat. Add the shallots and sauté, stirring frequently, until lightly browned, about 3-4 minutes.
1 tablespoon butter, 1 medium shallot
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Reduce heat to low-medium, add garlic and cook until fragrant, about 1 minute. Remove pan from stove and set aside.
1 teaspoon garlic
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In a large bowl, whisk together eggs, cream, pepperoni, paprika, salt, and Italian seasonings. Stir in the mozzarella, Parmesan, and shallot mixture.
6 large eggs, ½ cup cream, 1 cup mini hot peppers, 1 large green pepper, 1 teaspoon salt, ½ teaspoon black pepper, 2 teaspoons dried Italian seasoning, 1½ cup mozzarella, ¾ cup Parmesan
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To prepare the crust, follow the directions on the package for the crust you are using. We used a chilled crust, brought it to room temperature, unrolled it, and placed it in a quiche pan. No pre-baking necessary. We folded the edges inward into the quiche pan for a sturdier and nicer looking side.
1 unbaked pie crust
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Pour the filling mixture into the unbaked pie crust and top with tomato slices.
½ large tomato
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Bake for about 40 to 45 minutes until golden and set in the center. If the crust is browning too quickly, cover the crust with foil to keep it from burning.
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Remove from the oven and let stand 5 to 10 minutes before slicing and serving.
nutritional information
Calories: 459kcal (23%)Carbohydrates: 16G (5%)Protein: 22G (44%)Fat: 34G (52%)Saturated Fatty Acids: 17G (106%)Polyunsaturated fat: 2GMonounsaturated fatty acids: 9GTrans fats: 0.3GCholesterol: 204mg (68%)Sodium: 1170mg (51%)Potassium: 217mg (6%)Fiber: 1G (4%)Sugar: 2G (2%)Vitamin A: 724ie (14%)Vitamin C: 19mg (23%)Calcium: 194mg (19%)Iron: 2mg (11%)
The nutritional information given is for one serving and is an estimate only. The accuracy of the nutritional information for any recipes on this site is not guaranteed.
food safety
- Cook to a minimum temperature of 74°C (165°F).
- Don’t use the same utensils on cooked food that previously touched raw meat.
- Wash your hands after touching raw meat.
- Do not leave food at room temperature for long periods of time.
- Never leave the food unattended.
- Use oils with a high smoke point to avoid harmful compounds.
- Always ensure good ventilation when using a gas cooker.
See USDA.gov for additional guidelines.