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Pizza for breakfast is one of those guilty pleasures adults are supposed to grow out of when we leave college and start being responsible for families. But with this easy-to-make quiche you can enjoy that beloved flavor responsibly, with vegetables even. ;) Freezes well for OAMC. Don’t be put off by the long prep time. Most of it is draining the spinach and tomatoes.
- 1⁄2 lb frozen spinach
- 0.5 (14 ounce) can diced tomatoes
- 1 -2 shallot, minced
- 4 sun-dried tomatoes, minced
- 1 ounce sliced pepperoni or 1 Italian sausage, cooked
- 1⁄4 cup sliced mushrooms (optional)
- 1⁄2 cup shredded mozzarella cheese
- 1 1⁄2 cups flour
- 1 1⁄2 teaspoons baking powder
- 1 pinch salt
- 1 tablespoon butter, melted
- 3⁄4 cup milk
- 6 eggs
- 1⁄4 cup milk
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon basil
- 1 pinch garlic powder
- 1⁄4 cup asiago cheese
- 1 pinch cayenne chili pepper flakes (optional)
- Grease 9x9 pan lightly and preheat oven to 350°F.
- Thaw frozen spinach and squeeze ALL the juice out of it.
- Drain the tomatoes and squeeze out as much juice as possible. (This is critical. Wet tomatoes will result in soggy eggs).
- Chop pepperoni, reserving 9 slices OR chop sausage and reserve 1/4 of the chopped meat.
- Mix flour with baking powder. Add melted butter and work in well.
- Add the 3/4 cup milk and mix to make a soft dough.
- Flour your fingers then pat crust into the pan in an even layer that extends about an inch up the side.
- Spread spinach, tomatoes, shallots, chopped meat, and sun-dried tomatoes in layers over the crust.
- Put all the egg mix ingredients into a bowl and beat together.
- Pour egg mix evenly over the veggie and meat layers.
- Top with shredded mozzarella, the reserved pepperoni slices or reserved chopped sausage, and the optional sliced mushrooms.
- Bake for 45 minutes or until eggs are set in the center and cheese is browned.
- Any leftovers are good cold or briefly reheated in the microwave.
- Note: Prep goes more smoothly on a sleepy, weekend morning if you drain the spinach and tomatoes and assemble all dry ingredients the night before. Then you need only mix and assemble before baking.
- Note: If your family is larger or if you do OAMC the recipe can be doubled and made in a 13x9 pan or a deep-dish pizza pan if you increase cooking time appropriately.
- FOR OAMC – Freeze in individually wrapped squares. Thaw 60-90 seconds on half-power. Heat 45-60 seconds on full power, turn, and repeat. Heat an additional 20-30 seconds if necessary.
- Note: This is a forgiving recipe. If you prefer broccoli over spinach or you’d like to add a little anchovy or some green pepper go ahead. I’m not sure about the ham and pineapple though – it would be hard to drain the pineapple well enough to not get the eggs soggy.
- Note: Yes, you can use fresh spinach and tomatoes. Deseed the tomatoes to remove the excess juice.
- Note: if you save the juice from the tomatoes and the spinach along with the remaining tomatoes from the can you have the start of a nice soup later on.
RSC 11 . This is very good. I made this on a sleepy Saturdy morning. DH was fishing so I had the kitchen to myself to bang pots and pans, blast some music and do the cha cha if I wanted. I settled for some wonderful coffee and this recipe. I liked it very much even though I am not an egg person for mornings. DH had a reheated version and liked it as well. I will make this again on one of those sleepy mornings that everyone is home and serve with a juicer juice. Your #19 option sounds fantastic but I chose to use it for juicer instead. I wil use it for a soup recipe next time as I love spinach and tomatoes in many of mmy soups. Thank you.