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How to Make Italian-Inspired Deep-Dish Pizza Quiche - A Step-by-Step Guide

If you love the flavors of Italian cuisine, and you also happen to be a fan of deep-dish pizza, then you are going to absolutely adore this Italian-inspired deep-dish pizza quiche. This recipe takes all of the classic flavors of a traditional deep-dish pizza and transforms them into a savory and delicious quiche that is perfect for breakfast, brunch, or even a light dinner.

What makes this quiche so special is the fact that it is made with a buttery, flaky, and tender crust that is si...

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Ingredients

  • nonstick cooking spray
  • 1 tablespoon fine cornmeal
  • 1 (16 ounce) package refrigerated pizza dough
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded extra-sharp Cheddar cheese
  • ¼ cup grated Parmesan cheese, or to taste
  • ½ cup chopped sun-dried tomatoes, or to taste
  • 8 ounces Italian sausage, cooked, pork
  • 4 ounces sliced baby portobello mushrooms
  • 1 small sweet red pepper, thinly sliced
  • ¼ cup sliced black olives, or to taste
  • 2 cups heavy cream
  • 4 large eggs
  • 1 teaspoon crushed dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon whole fennel seeds
  • ½ teaspoon garlic salt
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon garlic powder
  • 14 slices pepperoni

Information

  • Prep Time: 45 mins
  • Cook Time: 2 hrs 10 mins
  • Additional Time: 2 hrs
  • Total Time: 4 hrs 55 mins
  • Servings: 8
  • Yield: 1 9 1/2-inch deep-dish pizza

  • Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 2 1/2-inch deep, 9 1/2-inch round springform pan with nonstick spray, then evenly dust with cornmeal.
  • Roll out and stretch pizza dough to a diameter of about 15 1/2 inches. Carefully place it in the prepared pan to cover the bottom and sides with some overhang, re-stretching as needed.
  • Toss mozzarella, Cheddar, and Parmesan cheeses together to mix. Set aside 1 cup in the refrigerator for later. Sprinkle 1/2 of the remaining cheese over the dough. Layer with sun-dried tomatoes, sausage, mushrooms, sweet pepper, and olives, in that order.
  • Prepare custard: Whisk eggs in a 4-cup liquid measure. Add cream, eggs, basil, oregano, fennel seeds, garlic salt, crushed red pepper, and garlic powder and whisk until well combined.
  • Pour 1/2 of the custard mixture over the layered ingredients. Top with remaining (non-refrigerated) cheese, then pour the remaining custard evenly over top. Roll the dough overhang inward over the cheese and custard.
  • Place the springform pan on a large sheet of foil, and gather the foil up and around the pan in case it leaks. Transfer to the preheated oven and bake for 1 hour 15 minutes. Tent the top with foil to prevent excessive browning, and bake until fully set, about 45 minutes longer.
  • Carefully remove from the oven. Sprinkle with reserved 1 cup cheese and pepperoni slices. Pop back into the oven and bake until cheese melts, about 10 minutes.
  • Remove from the oven and place on a cooling rack. Tent loosely with foil and let rest for about 2 hours. (It will stay hot and be completely set after 2 hours.)
  • Release the ring. Slice through the outer crust with a serrated knife, then a sharp chef's knife to finish slicing the pieces.

    • Nutrition

    676 cal.

    • Total Fat: 47g
    • Saturated Fat: 26g
    • Cholesterol: 236mg
    • Sodium: 1276mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 2g
    • Total Sugars: 6g
    • Protein: 29g
    • Vitamin C: 4mg
    • Calcium: 526mg
    • Iron: 3mg
    • Potassium: 391mg

    Categories

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    Entrée recipes
    Dinner recipes
    Main recipes
    Lunch recipes
    Casserole recipes