Name: Italian-Inspired Deep-Dish Pizza Quiche
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: Nonstick cooking spray -; Fine cornmeal - 1 tablespoon; Refrigerated pizza dough - 1 (16 ounce) package; Shredded mozzarella cheese - 2 cups; Shredded extra-sharp Cheddar cheese - 2 cups; Grated Parmesan cheese, or to taste - ¼ cup; Chopped sun-dried tomatoes, or to taste - ½ cup; Italian sausage, cooked, pork - 8 ounces; Sliced baby portobello mushrooms - 4 ounces; Sweet red pepper, thinly sliced - 1 small; Sliced black olives, or to taste - ¼ cup; Heavy cream - 2 cups; Eggs - 4 large; Crushed dried basil - 1 teaspoon; Dried oregano - 1 teaspoon; Whole fennel seeds - 1 teaspoon; Garlic salt - ½ teaspoon; Crushed red pepper - ¼ teaspoon; Garlic powder - ¼ teaspoon; Pepperoni - 14 slices

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Italian-Inspired Deep-Dish Pizza Quiche

1. Nonstick cooking spray -

2. Fine cornmeal - 1 tablespoon

3. Refrigerated pizza dough - 1 (16 ounce) package

4. Shredded mozzarella cheese - 2 cups

5. Shredded extra-sharp Cheddar cheese - 2 cups

6. Grated Parmesan cheese, or to taste - ¼ cup

7. Chopped sun-dried tomatoes, or to taste - ½ cup

8. Italian sausage, cooked, pork - 8 ounces

9. Sliced baby portobello mushrooms - 4 ounces

10. Sweet red pepper, thinly sliced - 1 small

11. Sliced black olives, or to taste - ¼ cup

12. Heavy cream - 2 cups

13. Eggs - 4 large

14. Crushed dried basil - 1 teaspoon

15. Dried oregano - 1 teaspoon

16. Whole fennel seeds - 1 teaspoon

17. Garlic salt - ½ teaspoon

18. Crushed red pepper - ¼ teaspoon

19. Garlic powder - ¼ teaspoon

20. Pepperoni - 14 slices

How to cook deliciously - Italian-Inspired Deep-Dish Pizza Quiche

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

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.

8. Stage

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.)

9. Stage

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