Pizza Quiche

 

Instead of breakfast sausage, I used Italian sausage and incorporated all my favorite pizza toppings as part of the filling. The result is a cross between a pizza and a classic quiche.

1 unbaked deep-dish 9-inch pie shell (follow the blind bake method below)

1 pound Italian bulk sausage (hot or mild)

1 t. granulated garlic

1/4 cup diced onion

1/4 cup diced green bell pepper

1/2 cup sliced white mushrooms

1/2 t. salt

3 T. pizza sauce

1 T. dried Italian seasoning

1/4 cup grated Parmesan cheese

4 eggs

2/3 cup half and half

2 cups shredded mozzarella cheese

Sliced black olives

Cherry tomatoes cut in half lengthwise

Put sausage, granulated garlic, onion, bell pepper and mushrooms into a large skillet over medium-high heat. Cook until the sausage has browned and vegetables have softened. Stir in salt, pizza sauce, Italian seasoning and Parmesan. Beat eggs and half-and-half and set aside.

Sprinkle half of the mozzarella into the bottom of the prepared pie crust. Top with the sausage mixture and the remaining cheese.

Pour in the egg-milk mixture. Top with sliced black olives and sliced tomatoes. Bake the quiche at 375 degrees for 35 to 40 minutes, or until set.

**A blind-baking technique will help develop a more substantial crust that will hold up to the filling. Line the pastry shell with a double thickness of heavy-duty foil. The foil weighs down the crust, which will prevent it from bubbling up or blistering. Or you can use pie weights or dried beans on top of the foil. Bake 8 minutes at 325 degrees F on a baking sheet. Remove the foil or pie weights. Bake 5 to 6 minutes more or until the crust is lightly browned. Remove from the oven. The pastry shell should still be hot when the filling is added. Also, unless you’re super pinched for time, remove the quiche from the oven and let the inside continue to “cook” while the exterior cools to a warm temperature.

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