Pizza Quiche

"A little different twist to quiche."
photo by coconutcream photo by coconutcream
photo by coconutcream
photo by coconutcream photo by coconutcream
photo by coconutcream photo by coconutcream
photo by coconutcream photo by coconutcream
photo by podapo photo by podapo
Ready In:
1hr 30mins




  • 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).

Questions & Replies

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  1. This was yummy. It needed more than an 1 hour for the filling to set. Don't know if my pie crust was smaller. Next time I would try it without the wedges on top. Thanks for sharing!
  2. Who doesnt like pizza? Who doesnt like quiche? Its a win win recipe if you ask me!
  3. This tasted pretty good and was easy to make. After I started baking the pie crust I realized that I didn't have any pepperoni, so I fried half a pack of bacon and crumbled it in place of the pepperoni. Thanks for the recipe.
  4. Yum! This was just bursting with flavor! The consistency wasn't quite what I was expecting - not entirely like a quiche - but it was still delicious and we didn't mind! I used frozen 9-inch deep dish pie crust and didn't prebake it. For the top part, I took a second pie crust and simply cut out the bottom, the round portion, and that worked beautifully. Great recipe! We loved the spiciness of it from the sausage and pepperoni, and be warned: this is filling!
  5. Podabo you have another winner here.. this is just wonderful! I made two of these for Saturday afternoon brunch and gave one away to my son! I made as directed using 2 pie plates. I doubled the sausage amount but made them the ricotta separately in two different bowls, I also increased the mozzarella cheese... I only wish that I would have made this sooner as I planned to do, this is a keeper for sure! Thank you so much for sharing such a wonderful recipe!...Kittencal:)



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