Italian-Inspired Deep-Dish Pizza Quiche

A delicious cross between pizza and quiche, this deep-dish quiche is loaded with your favorite pizza toppings and is perfect to serve for dinner alongside a salad.

• Preparation Time: 45 mins
• Cooking Time: 2 hr 10 mins
• Total Time: 2 hr 55 mins
• Calories: 676 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.)

Step 9

Release the ring. Slice through the outer crust with a serrated knife, then a sharp chef's knife to finish slicing the pieces.