PEPPERONI AND SAUSAGE DEEP-DISH PIZZA QUICHE
I have to say, even though I love to cook and bake, quiche is a dish I don't make often. One day I was inspired to make quiche that would be delicious for both breakfast and dinner-pizza is always the answer. -Donna Chesney, Naples, Florida
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Sprinkle 1 cup mozzarella and cheddar cheese in a greased 13x9-in. baking dish. In a small bowl, beat eggs, cream cheese, milk, Parmesan, garlic powder and Italian seasoning; pour into dish. Bake 30 minutes., Meanwhile, in a small skillet, cook sausage over medium heat until no longer pink, 5-6 minutes, breaking into crumbles; drain. Spread pizza sauce over egg mixture; top with sausage, pepperoni and remaining 1 cup mozzarella cheese. Bake until golden brown and bubbly, 10-15 minutes longer. Let stand 5 minutes before serving. Top with fresh basil if desired.
Nutrition Facts : Calories 409 calories, Fat 34g fat (16g saturated fat), Cholesterol 177mg cholesterol, Sodium 971mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 21g protein.
ITALIAN-STYLE DEEP-DISH PIZZA QUICHE
Steps:
- Preheat oven to 350 degrees F.
- Roll out and stretch pizza dough large enough to fit the bottom, sides and overhang a 2 1/2" deep x 9 1/2" round springform pan. Spray inside of pan with non-stick spray and lightly and evenly dust insides with cornmeal. (Bottom and sides.) Carefully place pizza dough into pan, re-stretch to overhang if needed. Set aside.
- Grate all cheeses that need be and toss to mix. Reserve one cup aside.
- Sprinkle half of the rest on bottom of pan.
- Layer ingredients in order.
- In large 4-cup measuring pitcher, whisk custard ingreints well. (Whisk eggs first, then add rest and whisk to mix.)
- Evenly pour half of custard mixture over layered ingredients.Top with second half of cheese and evenly pour rest of custard mixture over the top. Roll down overhang of dough to just above the cheese and custard sauce.
- Place springform pan onto large sheet of foil, and gather up around pan in case your pan leaks. (Mine didn't, but best to save your oven in case.)
- Pop into preheated oven and bake for 1hour and 15 minutes. Tent top with foil to prevent excessive browning, and continue to bake for another 45 minutes until fully set.
- Carefully remove from oven, top with reserved cheese and pepperoni slices. Pop back into oven and bake for about 10 more minutes.
- Remove from oven, place on cooling rack, tent or loosely cover with foil, and let rest for about 1 1/2 - 2 hours. (It will stay hot and be completely set after resting.)
- Release ring and serve. *Slice through outer crust with a serrated knife, then a sharp chef's knife to finish slicing the pieces.
- Serve with a nice salad and a glass of your favorite wine or bottle of beer!
DEEP DISH PIZZA QUICHE
This is a very low carb recipe that I made when I was on Atkin's and couldn't have pizza. I still make it because my husband and I both love it.
Provided by Thea Pappalardo
Categories Pizza
Number Of Ingredients 10
Steps:
- 1. Beat together the cream cheese and eggs until smooth. Add cream, parmesan, garlic and Italian seasoning. Spray a 9" or larger glass baking dish with Pam. I always use a bigger pan because I like a thin "crust". Add 2 cups mozzarella to the pan and pour egg mixture over it. Bake in a 375 oven for 20-30 minutes or until set.
- 2. Spread "crust" with pizza sauce, add remaining cup of mozzarella and add your favorite toppings. Bake until cheese is melted and bubbly. Let stand 10 minutes before serving.
PEPPERONI PIZZA QUICHE
Field editor Debbie White of Williamson, West Virginia puts ever-popular ingredients into a pastry crust for her appealing "pizza pie". She writes, "There's seldom a slice left when I serve it to family or company."
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h20m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- Bake unpricked pastry shell at 375° for 11 minutes. Sprinkle with 2/3 cup Swiss cheese. In a bowl, whisk the eggs, cream, salt, oregano, cayenne and pepper; pour over cheese. , Bake for 25-30 minutes or until a knife inserted in the center comes out clean., Meanwhile, in a large skillet, saute onion in oil until tender. Stir in the tomatoes, thyme, sugar and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid has evaporated., Sprinkle remaining Swiss cheese over quiche. Top with the tomato mixture. Sprinkle with the pepperoni, mozzarella cheese and olives. Bake 5 minutes longer or until the cheese is melted. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 375 calories, Fat 26g fat (12g saturated fat), Cholesterol 160mg cholesterol, Sodium 547mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 1g fiber), Protein 13g protein.
DEEP DISH EGGY QUICHE
I have been hunting for a really great quiche recipe that isn't too cheesey -I like mine to be more eggy. I found a version of this recipe in a community cookbook submitted by a former neighbor. This is my interpretation of her basic recipe. I used cooked diced bacon in this and left out the sauteed veggies. Hope you enjoy it as much as we did!
Provided by HeatherFeather
Categories Savory Pies
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Line an UNGREASED deep dish pie plate with the pie pastry, folding edges over and crimping decoratively.
- Use a measuring cup to portion out the shredded cheese (if you go by the weight in ounces/grams, you will end up with excess cheese, as shredded cheese is very lightweight.) Sprinkle cheese over pastry, following by the meat, and sauteed vegetables (if using).
- Using a whisk, combine the eggs, milk, cream,flour, and melted butter (cooled slightly, but still liquid) until well combined. Season to taste with some salt and white pepper (black is fine if you don't mind seeing the specks). Be careful with the seasoning if you have added bacon, as the bacon already can add quite a bit of salt.
- Pour over the meat, cheese, and veggies.
- Using a microplane grater or a nutmeg grater, freshly grate a light dusting of nutmeg over the entire surface of the quiche to taste (don't go overboard).
- Bake in the center of your preheated oven for 40 minutes or until it has puffed,is bubbling, is very lightly browned, and a knife inserted near the center comes out clean.
- It will still jiggle like chilled gelatin, but should not be watery or slosh around.
- Do not overcook or it will get tough.
- Let cool 10 minutes before slicing into 8 slices.
- If you don't let it cool the 10 minutes, it will fall apart.
- The puffiness will sink during the cooling period and the quiche will flatten out quite a bit-this is normal.
- You can leave out the vegetables entirely or mix up several of the veggies together.
- You can also substitute more veggies (or other veggies such as cooked broccoli or sauteed zucchini slices) for all of the meat.
- I like my quiche to be more eggy, less cheesey- if you like it to be really cheesey, add an additional 1/2 cup cheese.
ITALIAN QUICHES
Steps:
- Preheat oven to 400°. Line unpricked crusts with a double thickness of heavy-duty foil. Bake 4 minutes. Remove foil; bake 4 minutes longer. Remove from oven; leave oven on., In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage into crusts; sprinkle with mozzarella cheese. Top with onion and peppers. In a large bowl, whisk eggs, milk and garlic. Pour over peppers; sprinkle with Parmesan cheese., Cover edges of quiches loosely with foil; place on a baking sheet. Bake at 400° 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked quiches up to 3 months. To use, remove from the freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Cover edges of crust loosely with foil; place on a baking sheet. Bake 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 395 calories, Fat 25g fat (11g saturated fat), Cholesterol 155mg cholesterol, Sodium 565mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 1g fiber), Protein 20g protein.
DEEP DISH PIZZA QUICHE
This is another low carb winner! This is perfect to serve any time of day, even breakfast. Pile on your favorite pizza toppings, such as onions, peppers, mushrooms, even pepperoni or sausage.
Provided by yooper
Categories Savory Pies
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Beat together cream cheese and eggs till smooth.
- Add cream, parmesan cheese and spices.
- Spray a 9-inch or larger glass baking dish with oil.
- Put the cups pizza cheese in dish and pour egg mixture over it.
- Bake at 375 degrees for 30 minutes or until eggs are set.
- Spread on pizza sauce, mozzarella cheese and favorite toppings.
- Bake until bubbly and browning.
- Let stand 10 minutes.
- Serve.
PIZZA QUICHE
Make and share this Pizza Quiche recipe from Food.com.
Provided by podapo
Categories Savory Pies
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Remove and discard casing from sausage.
- Cook sausage in a medium skillet until browned, stirring to crumble; drain well, and set aside.
- Line a 9-inch quiche dish or pieplate with half of pastry; flute edges.
- Bake at 450 for 5 minutes; prick pastry with fork, and bake additional 5 minutes.
- Remove from oven; reduce oven temp to 350.
- Combine eggs, ricotta cheese, and Italian seasoning; beat well.
- Stir in cooked sausage,pizza sauce, mozzarella cheese, pepperoni, and Parmesan cheese.
- Spoon egg mixture into baked pastry shell.
- Cut an 8-inch circle out of remaining pastry; cut circle into 6 wedges.
- Arrange pastry wedges on top of filling.
- Bake at 350 for 45-50 minutes or until golden brown.
- Let cool 10 minutes.
- Spoon 2 T pizza sauce over each pastry wedge on top of quiche.
- (you can skip this last part if you want to cut back on sauce, it's really just for looks).
DEEP-DISH PIZZA QUICHE
Make and share this Deep-Dish Pizza Quiche recipe from Food.com.
Provided by LMillerRN
Categories Savory Pies
Time 2h5m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Crust: Cut the butter into the dry ingredients, sprinkle in the water, and mix gently just until the dough comes together. Roll the dough into a 14-inch circle, and place it in a lightly greased 9 1/2 x 2-inch removable bottom or springform pan. Prick the bottom of the dough, then refrigerate it, covered, for at least 30 minutes.
- Filling: Combine the ricotta, eggs, 3 tablespoons of the flour, and seasoning. Set aside. Sauté the vegetables and ham in olive oil until lightly browned and most of the water has evaporated. Stir in the remaining 1 tablespoon thickener, then set aside to cool.
- Assembly: Bake the chilled crust in a preheated 425°F oven for 16 minutes, or until it's lightly browned, giving it a few pricks if it's puffing up. Remove from the oven and cool slightly.
- Sprinkle about 1/3 of the shredded cheeses over the crust. Add the ricotta filling, then top with the vegetables. Drizzle the tomato sauce over the filling and sprinkle with the remaining cheese. Top with pepperoni if desired. Using a pie crust shield or foil to prevent the edges from over-browning, bake the quiche at 425°F for 35 to 40 minutes. Remove it from the oven and let it rest for 15 to 20 minutes before slicing.
Nutrition Facts : Calories 385.8, Fat 22.7, SaturatedFat 13, Cholesterol 122.4, Sodium 318.6, Carbohydrate 30.2, Fiber 1.8, Sugar 2.8, Protein 15.8
CHICAGO STYLE DEEP DISH PIZZA
I found this recipe online (pizzamaking.com) - it's considered the "Pizzeria Uno" pizza. You can pretty much put any type of topping on this pizza - we added ground beef, green pepper and onion. To learn more about the history of Chicago Style Deep Dish Pizza (and the Uno's cornmeal crust) go to http://en.wikipedia.org/wiki/Chicago-style_pizza
Provided by abbydabby
Categories Onions
Time 1h5m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 18
Steps:
- With a kitchenaid mixer, mix the yeast with the warm water and dissolve yeast completely.
- Add the vegetable oil, olive oil, cornmeal and 1/2 of the flour. Beat for 10 minutes.
- Attach the dough hook and mix in the remaining flour. Knead with the mixer for several minutes.
- Place dough on clean countertop and cover with a large metal bowl to allow to rise double in bulk.
- Punch down and allow to rise again. Punch down a 2nd time and the dough is ready.
- Oil a deep-dish pizza pan. Place some dough in the pan and push it out to the edges using your fingers. Put enough dough so that you can run the crust right up the side of the pan. Make it about 1/8" thick throughout the pan.
- Place the cheese in tile-like layers on the bottom of the pie.
- Put in the tomatoes, the basil, oregano, garlic, and salt.
- Add your toppings - in this recipe we include ground beef, green pepper and onion.
- Add the shredded mozzarella cheese, drizzle the olive oil and add the parmesan cheese over the top.
- Bake the pie in the 475 degree oven until the top is golden and gooey and the crust is light golden brown - about 35 minutes.
Nutrition Facts : Calories 749.5, Fat 37, SaturatedFat 9.4, Cholesterol 48.2, Sodium 391.7, Carbohydrate 77.8, Fiber 4.3, Sugar 3.3, Protein 26.1
CHICAGO DEEP-DISH PIZZA
Home cooks will find deep-dish pizza, with its unique buttery cornmeal crust, more forgiving than its New York counterpart. No need to worry about having the hottest oven or too many toppings - just make sure your sauce is very thick and flavorful! I garnished mine with parsley and more Parmesan cheese.
Provided by Chef John
Categories Main Dish Recipes Pizza Recipes
Time 2h30m
Yield 10
Number Of Ingredients 16
Steps:
- Pour water into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle in yeast and let dissolve, about 10 minutes. Add olive oil, melted butter, sugar, salt, cornmeal, and most of the flour. Knead, stopping to scrape down the sides occasionally and adding more flour as needed, until smooth and elastic.
- Transfer dough to a lightly floured work surface. Knead in extra flour if needed. Roll into a ball and place in a bowl greased with 1/2 teaspoon olive oil. Cover with a plate and let rise in a warm spot until doubled in volume, 1 to 2 hours.
- Meanwhile, let pizza sauce simmer in a pot over low heat until very thick, 60 to 90 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Poke dough to deflate and turn out onto your work surface. Press and stretch out dough into a round shape 3 to 4 inches larger than a 12-inch cast iron skillet. Brush skillet with 1 1/2 teaspoons olive oil. Place dough in the skillet; stretch and pull to evenly distribute it over the bottom and sides.
- Lay provolone cheese over the bottom of the crust. Scatter fresh mozzarella on top. Add Italian sausage and firm mozzarella. Ladle pizza sauce generously on top. Grate Parmesan cheese on top. Fold the edges of the crust in towards the center to seal in the sides. Drizzle crust and center with 1 tablespoon olive oil.
- Bake in the center of the preheated oven until crust sounds hollow and pizza is beautifully browned, about 35 minutes. Let rest for 10 minutes before slicing.
Nutrition Facts : Calories 612.5 calories, Carbohydrate 52.6 g, Cholesterol 74.5 mg, Fat 32.4 g, Fiber 3.4 g, Protein 25.4 g, SaturatedFat 14.2 g, Sodium 1486.6 mg, Sugar 4.8 g
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