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Deep-Dish Pizza Pie Quiche
-Single homemade or storebought pie crust, unbaked
-2 cups shredded mozzarella cheese, divided
-2 cups favorite pizza toppings, chopped
-2/3 cup pizza sauce or marinara
Preheat the oven to 400 degrees. In the bottom of the crust, sprinkle about 1 cup shredded mozzarella cheese. Really layer it in there thickly; it will help keep your quiche glued together when you slice it warm later. Promise.
Next, layer about 2 cups’ worth of random pizza toppings from your fridge. I came up with some leftover onions and green bell peppers, a handful of mushrooms, a few black olives, and the aforementioned pepperoni. You can just as easily throw in ham lunchmeat, leftover sausage, diced tomatoes, green olives, even pineapple! Whatever’s rocking around in the crisper–just toss it on in.
After spreading your toppings on top of the cheese layer, break and beat six eggs in a large measuring cup. Pour egg over the toppings and cheese.
Next, take several spoonfuls (maybe…2/3 cup total) of pizza sauce or marinara and dollop them around the egg-covered toppings. You can use homemade sauce if you like; I scored a jar of zippy pizza sauce for only 67 cents at Kroger, so that’s what I used, and I had plenty leftover for using on breadsticks later.
Sprinkle another 1/2-1 cup of shredded mozzarella over the filling and add any final flourishes (oregano, surface toppings, whatever) to the quiche top.
Bake at 400 degrees for approximately 35 minutes, or until crust around the edges just barely begins to tan. Pull from oven, cool on wire rack 20 minutes, slice and serve.