Italian Inspired Deep Dish Pizza Quiche Recipes

Steps:

• Preheat oven to 350°. Sprinkle 1 cup mozzarella and cheddar cheese in a greased 13x9-in. baking dish. In a small bowl, beat eggs, cream cheese, milk, Parmesan, garlic powder and Italian seasoning; pour into dish. Bake 30 minutes., Meanwhile, in a small skillet, cook sausage over medium heat until no longer pink, 5-6 minutes, breaking into crumbles; drain. Spread pizza sauce over egg mixture; top with sausage, pepperoni and remaining 1 cup mozzarella cheese. Bake until golden brown and bubbly, 10-15 minutes longer. Let stand 5 minutes before serving. Top with fresh basil if desired.

Steps:

• 1. Beat together the cream cheese and eggs until smooth. Add cream, parmesan, garlic and Italian seasoning. Spray a 9" or larger glass baking dish with Pam. I always use a bigger pan because I like a thin "crust". Add 2 cups mozzarella to the pan and pour egg mixture over it. Bake in a 375 oven for 20-30 minutes or until set.
• 2. Spread "crust" with pizza sauce, add remaining cup of mozzarella and add your favorite toppings. Bake until cheese is melted and bubbly. Let stand 10 minutes before serving.

Steps:

• Divide the dough in half. Roll each half into a 12-inch circle, about 1/2-inch thick. Press the dough into 2 greased 12-inch deep-dish pizza pans. Cover with a clean dish towel and let rise 30 minutes.
• Preheat the oven to 400 degrees F.
• In a large saute pan, over medium heat, add 2 tablespoons of the olive oil. When the oil is hot, add the onions. Season with salt and pepper and saute for 2 minutes. Add the peppers, season with salt and pepper, and continue to saute for 3 minutes. Remove from the heat. Transfer to a bowl and set aside.
• In the same pan, over medium heat, add the sausage and render for 4 to 6 minutes. Remove and drain on paper towels.
• Lay 1/4-pound of the sliced provolone on the bottom of each pizza. Spoon 1/2 the onion and pepper mixture over each pizza. Sprinkle 1/2 of the sausage over the onion mixture on each pizza. Scatter 1 cup sliced mushrooms over sausage. Spread 1 cup of the tomato sauce over the top of each pizza. Layer 1/4-pound mozzarella slices over top of each pizza. Drizzle with remaining olive oil. Bake the pizzas for 25 to 30 minutes or until golden brown.
• Remove the pizza from the oven and cut into individual servings.
• In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.

Steps:

• Crust: Cut the butter into the dry ingredients, sprinkle in the water, and mix gently just until the dough comes together. Roll the dough into a 14-inch circle, and place it in a lightly greased 9 1/2 x 2-inch removable bottom or springform pan. Prick the bottom of the dough, then refrigerate it, covered, for at least 30 minutes.
• Filling: Combine the ricotta, eggs, 3 tablespoons of the flour, and seasoning. Set aside. Sauté the vegetables and ham in olive oil until lightly browned and most of the water has evaporated. Stir in the remaining 1 tablespoon thickener, then set aside to cool.
• Assembly: Bake the chilled crust in a preheated 425°F oven for 16 minutes, or until it's lightly browned, giving it a few pricks if it's puffing up. Remove from the oven and cool slightly.
• Sprinkle about 1/3 of the shredded cheeses over the crust. Add the ricotta filling, then top with the vegetables. Drizzle the tomato sauce over the filling and sprinkle with the remaining cheese. Top with pepperoni if desired. Using a pie crust shield or foil to prevent the edges from over-browning, bake the quiche at 425°F for 35 to 40 minutes. Remove it from the oven and let it rest for 15 to 20 minutes before slicing.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a pie dish with cooking spray.
• Press 2 cups mozzarella cheese into the bottom and sides of the prepared pie dish for the crust.
• Beat cream cheese and eggs with an electric mixer until smooth. Stir in cream, Parmesan, Italian seasoning, and garlic powder. Pour into the pie dish.
• Bake in the preheated oven for 30 minutes.
• Remove from the oven and top with marinara sauce and remaining 1 cup mozzarella. Bake until bubbly, 10 to 12 more minutes.
• Let sit for 10 minutes before slicing and serving.