Description
Glam up a weekend quiche with leftover Italian ingredients for a mouth-wateringly good meal even my picky kids will eat. The related blog post for this one has some really good step-by-step photos, too.
Ingredients
- 1 whole Single (not Double) Pie Crust, Unbaked
- 2 cups Shredded Mozzarella Cheese, Divided
- 2 cups Your Favorite Pizza Toppings, Such As Onions, Peppers, Mushrooms, Pepperoni, Olives, Etc.
- 6 whole Eggs
- ⅔ cups Pizza Sauce (or Marinara)
Preparation
Preheat the oven to 400 degrees F.
Place your pizza dough on a deep dish pizza pan. Over the unbaked pie crust, sprinkle half of the shredded cheese (about 1 cup). Layer it thickly; this is the layer that will help keep your quiche and crust glued together when you slice it warm later.
Next, layer your favorite random pizza toppings. Play around with specialty pizza ideas, any leftovers in the fridge, your kids’ favorite toppings, etc. Lunchmeat and pineapple also make welcome additions.
After spreading all of the toppings on top of the cheese layer, break and beat the eggs in a large, spouted cup. Pour the beaten egg over your topping layer.
Begin dolloping the pizza/marinara sauce around the wet toppings, a spoonful at a time, to distribute evenly.
Sprinkle the remaining cup of shredded cheese over the filling and add any final flourishes (oregano, surface toppings, whatever) to the top of the quiche.
Bake uncovered at 400 degrees F for approximately 35 minutes, or until the crust around the edges just barely begins to tan. Remove from oven to cool on wire rack for 20 minutes before slicing and serving warm.
Sprinkle with grated parmesan for an added pizzaria-style feel and flavor to your meal.
