Friday, November 2, 2007
Yes. This is a pepperoni pizza quiche. I found the recipe in the Food section of my local paper and decided to try it. I had some leftover pepperoni from our pizza Tuesday night and figured this was as good a way as any to use it up. I also had a pie crust that had been sitting in our freezer for who knows how long. All signs pointed to pizza quiche.
The recipe is a little weird, and I was nervous at first, but the final product was actually quite tasty. I would recommend it for an easy weeknight meal. It certainly fit the bill here. Matt hasn't tried it yet, as he had parent-teacher conferences last night and was fed very well there, but I know I liked it.
Pepperoni Pizza Quiche
from the St. Louis Suburban South Journal
1 unbaked deep-dish frozen pie shell
2 c shredded Italian blend cheese (I didn't use this much)
2 oz thinly sliced pepperoni, about 20-30 slices, cut into quarters
1 (12 oz) can evaporated milk (I used skim)
3 eggs, beaten
2 T flour
1 t dried basil
1/8 t garlic powder
Other pizza toppings, if desired (I used chopped black olives)
Preheat oven to 350 degrees F. Sprinkle 1 c cheese and half the pepperoni on bottom of pie shell. In medium bowl, whisk evaporated milk, eggs, flour, basil and garlic powder until blended. Pour egg mixture into pie shell. Sprinkle with remaining cheese. Decorate top with remaining pepperoni pieces and any other toppings.
If pie pan is made of aluminum foil, place quiche on baking sheet. Bake in preheated oven 40 to 45 minutes until knife inserted near center comes out clean. Cool 5 minutes before serving.