I’ve said it before, and it’s still true. Quiche is a versatile dish that can be appropriately served for breakfast, brunch, lunch, or dinner. I love this Italian quiche, most particularly, because it reminds me of my favorite food – pizza! I’ve been a huge pizza fan since I was a kid. I could easily eat cold pizza for breakfast, but this beautiful quiche definitely steps it up a notch.
If you love to serve quiche for breakfast or brunch, we have several delicious options to try, like quiche Florentine, quiche Provencale, and this lovely leek and mushroom quiche. While it’s not a quiche in the truest sense of the word, this ham and cheese frittata is very tasty as well!
What You’ll Love About This Recipe
Ingredients
- Butter. This is used for sauteing the shallot or onion.
- Medium shallot. Diced. You can substitute 1/2 of a white or yellow onion. We like using a shallot for its smaller size.
- Garlic. Minced.
- Eggs.
- Heavy cream. For a lighter version, you can substitute whole, 2%, or 1% milk. I don’t recommend nut milk for this recipe because the high water content could make the crust soggy.
- Mini pepperoni. You can also use regular pepperoni and chop it up.
- Large green bell pepper. Chopped.
- Salt.
- Black pepper.
- Dried Italian seasoning. If you don’t have access to Italian seasoning, you can substitute 1/2 teaspoon each of dried basil, oregano, rosemary, thyme, and marjoram.
- Mozzarella. Grated.
- Parmesan. Grated.
- Unbaked pie crust. Refrigerated.
- Large tomato. Sliced and halved.
See recipe card for quantities.
Instructions
Preheat oven to 350 F (177 C).
Lower heat to low-medium, add garlic and cook until fragrant about 1 minute. Remove skillet from heat and set aside.
Bake until golden and set in the center, about 40 to 45 minutes. If the crust is browning too quickly, cover the crust with foil to keep it from burning.
Remove from the oven and let stand for 5 to 10 minutes before slicing and serving.
Tools You’ll Need
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Make Ahead
Prepare the Quiche Filling:
- Follow the recipe instructions to prepare the quiche filling (cooking the shallots and garlic, whisking together the eggs, cream, pepperoni, bell pepper, cheeses, and seasonings).
- You can do this step up to 24 hours in advance. Store the prepared filling in an airtight container in the refrigerator until you’re ready to assemble the quiche.
Assemble the Quiche:
- When you’re ready to bake, unroll the refrigerated pie crust and place it in your quiche dish as instructed.
- Pour the prepared filling into the unbaked pie crust.
- If you’re preparing the quiche the night before, cover the assembled quiche with plastic wrap or foil and refrigerate it overnight.
Bake When Ready:
- Preheat the oven to 350 F (177 C) when you’re ready to bake.
- Remove the quiche from the refrigerator, uncover it, and add the tomato slices on top.
- Bake as directed, for 40 to 45 minutes, until the quiche is golden and set in the center. If the crust starts browning too quickly, cover the edges with foil.
Freeze for Later:
If you want to make this quiche ahead and freeze it, I recommend baking it fully as instructed. Allow it to cool, place it on a baking sheet, and place it in the freezer for a few hours until it’s firm to the touch. Then wrap it a couple of times with freezer wrap and aluminum foil to prevent freezer burn. The quiche should keep in your freezer for up to a month. Reheat from frozen in a preheated oven (325 F (163 C)) for about 20-25 minutes.
Storage
Refrigerating. After baking, allow the quiche to cool completely. Cover it with plastic wrap or foil, and refrigerate for up to 3 days. Reheat individual slices in the microwave or warm the entire quiche in a 325 F (163 C) oven for 15-20 minutes.
Freezing. To freeze, let the baked quiche cool completely. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to 2 months. To reheat, thaw the quiche in the refrigerator overnight and warm it in a 325 F (163 C) oven for 20-25 minutes or until heated through.
Tips
- Use Fresh Ingredients. Fresh eggs, high-quality cheese, and ripe tomatoes will make a noticeable difference in flavor. Opt for fresh mozzarella if possible, and choose a ripe, juicy tomato to top the quiche.
- Prevent a Soggy Crust. To avoid a soggy bottom crust, make sure to pat dry the pepperoni slices and any other ingredients that might contain excess moisture. You can also lightly brush the inside of the pie crust with a beaten egg white before adding the filling, which creates a barrier that helps prevent sogginess.
- Pre-Cook the Vegetables. Sautéing the shallots and bell pepper before adding them to the quiche enhances their flavors and ensures they cook evenly. It also helps reduce moisture, which contributes to a firmer quiche.
- Cheese Matters. Grate your own cheese instead of using pre-shredded varieties. Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Freshly grated mozzarella and Parmesan will give you a creamier, richer texture.
- Perfect the Bake. Keep an eye on the quiche during baking. If the edges of the crust are browning too quickly, cover them with foil or use a pie crust shield. The quiche is done when the center is just set and a knife inserted into it comes out clean.
- Let it Rest. After baking, allow the quiche to rest for 5-10 minutes before slicing. This gives the filling time to set, making it easier to cut and serve clean slices.
Related Recipes
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Italian Quiche Recipe
Ingredients
- 1 tablespoon butter
- 1 medium shallot Diced.
- 1 teaspoon garlic
- 6 large eggs
- ½ cup heavy cream
- 1 cup mini pepperoni You can also use regular pepperoni and chop it up.
- 1 large green bell pepper Chopped.
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons dried Italian seasoning
- 1½ cup mozzarella Grated.
- ¾ cup Parmesan Grated.
- 1 Unbaked pie crust Refrigerated.
- ½ large tomato Sliced and halved.
Instructions
- Preheat oven to 350 F (177 C).
- Heat butter in a skillet over medium heat. Add shallot and cook, stirring often, until lightly browned, about 3-4 minutes.1 tablespoon butter, 1 medium shallot
- Lower heat to low-medium, add garlic and cook until fragrant about 1 minute. Remove skillet from heat and set aside.1 teaspoon garlic
- In a large bowl, whisk together the eggs, cream, pepperoni, bell pepper, salt, and Italian seasoning. Stir in the mozzarella, Parmesan, and shallot mixture.6 large eggs, ½ cup heavy cream, 1 cup mini pepperoni, 1 large green bell pepper, 1 teaspoon salt, ½ teaspoon black pepper, 2 teaspoons dried Italian seasoning, 1½ cup mozzarella, ¾ cup Parmesan
- To prepare the crust, follow the directions on the package for the crust you are using. We used a refrigerated crust brought it to room temperature, unrolled it, and placed it in a quiche dish. No need to pre-bake. We did fold the edges down inside of the quiche dish to make a sturdier, and nicer looking, side.1 Unbaked pie crust
- Pour the filling mixture into the unbaked pie shell and top with tomato slices.½ large tomato
- Bake until golden and set in the center, about 40 to 45 minutes. If the crust is browning too quickly, cover the crust with foil to keep it from burning.
- Remove from the oven and let stand for 5 to 10 minutes before slicing and serving.
This was amazing. I used 1/2 and 1/2 and I added about a 1/2 tsp of red pepper flakes, an extra egg and about a 1/4 cup more of 1/2 and 1/2.
Thanks, Tracy! I’m delighted to hear that you enjoyed this recipe!