Add a Recipe
A little different twist to quiche.
Join In Now
Join the conversation!
hot Italian sausage
pastry for a double-crust 9-inch pie
teaspoon italian seasoning
(3 1/2 ounce) package sliced pepperoni, chopped
cup pizza sauce (use your favorite)
tablespoons additional pizza sauce (optional)
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).
Submit a Recipe Correction
YOU'LL ALSO LOVE
63 Summer Slow-Cooker Recipes
Summer Barbecue, 32 Ways
28 Quick & Easy Chicken Dinners
View All Recipes