Pizza Quiche Pie Recipes

Steps:

• Bake unpricked pastry shell at 375° for 11 minutes. Sprinkle with 2/3 cup Swiss cheese. In a bowl, whisk the eggs, cream, salt, oregano, cayenne and pepper; pour over cheese. , Bake for 25-30 minutes or until a knife inserted in the center comes out clean., Meanwhile, in a large skillet, saute onion in oil until tender. Stir in the tomatoes, thyme, sugar and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid has evaporated., Sprinkle remaining Swiss cheese over quiche. Top with the tomato mixture. Sprinkle with the pepperoni, mozzarella cheese and olives. Bake 5 minutes longer or until the cheese is melted. Let stand for 15 minutes before cutting.

Steps:

• 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).

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.

Steps:

• Spread tomato sauce over pie shell.
• Saute ground beef, onions, mushrooms and green pepper until beef is mostly browned.
• Spread into pie crust.
• Top with Mozzarella and oregano.
• Combine eggs, milk and cream, pour over pie.
• Bake at 375F for 30 minutes or until set.

Steps:

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