A quick and kid friendly version of quiche.
A few days before my recent trip to Italy I needed a quick recipe that would use some of the left overs in my refrigerator. It also needed to be able to keep until my teen-age son came home from the movies and my husband came home from church. What to do? Inspiration hit and I came up with this Pizza quiche. The best quality of this dish was that I could make the dish while they were gone and reheat it in the microwave as they came in the door.
- 1 pre-made pie crust
- 3 cups Mozzarella cheese, shredded
- 2 eggs
- 1/4 cup milk
- 1/2 cup pepperoni, diced
- 1 4 ounce can sliced mushrooms
- 1 tsp dried oregano
- 1 tsp dried basil
Directions
- Unroll the pie crust into a quiche dish. Don't worry if the crust doesn't come all the way up the sides.
- Bake the crust for 10 minutes at 350F.
- Mix together the Mozzarella cheese, eggs, and milk.
- Add the pepperoni, mushrooms, basil, and oregano to the cheese and mix thoroughly.
- Pour the cheese mixture into the crust.
- Bake the quiche at 350F for 30 minutes.
Note: My son wanted sauce with his quiche and so I simply heated up a tomato pasta sauce and served it on the side.
It may be hard to think of "Italian" quiche, but this dish is not originally French. This dish began in Germany, in the medieval kingdom of Lothringen, under German rule, and which the French later renamed Lorraine. The word "quiche" is from the German "küchen," meaning cake. The original crust was made from bread dough.
Italian cuisine is quite easily adapted to the idea of quiche. Many Italian cheese make excellent quiche style dishes. Don't be afraid to experiment with provolone, asiago, and Parmesan cheese quiches.
