Deep-Dish Pizza Quiche

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Deep-Dish Pizza Quiche

star rating (2) rate this recipe »
Published prior to 2008

A stuffed pizza, or an Italian-style quiche? Hmmm... We just know it’s delicious!

Crust
2 cups (8 1/2 ounces) Perfect Pizza Blend or 2 1/4 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon Pizza Dough Flavor, optional
1 teaspoon baking powder
1/2 teaspoon salt*
1/2 cup (1 stick, 4 ounces) unsalted butter
4 to 5 tablespoons (2 to 2 1/2 ounces) water

*Increase salt to 1 teaspoon if you’re not using Pizza Dough Flavor.

Filling
1 pound ricotta cheese
3 large eggs
4 tablespoons (1 1/4 ounces) Signature Secrets Culinary Thickener ™ or flour, divided
2 teaspoons Pizza Seasoning, or seasoning of your choice
1 tablespoon olive oil
1 large red or green bell pepper, thinly sliced
3 medium tomatoes, chopped
5 ounces fresh mushrooms, quartered, about 1 3/4 cups
1 large onion, diced
4 to 6 ounces of ham, diced, about 1 cup (optional)
1 cup (4 ounces) shredded provolone cheese
1/4 cup (7/8 ounce) shredded parmesan cheese
1/2 cup (4 ounces) tomato sauce
sliced pepperoni, optional

Crust: Cut the butter into the dry ingredients, sprinkle in the water, and mix gently just until the dough comes together. Roll the dough into a 14-inch circle, and place it in a lightly greased 9 1/2 x 2-inch removable bottom or springform pan. Prick the bottom of the dough, then refrigerate it, covered, for at least 30 minutes.

Filling: Combine the ricotta, eggs, 3 tablespoons of the Signature Secrets or flour, and seasoning. Set aside. Sauté the vegetables and ham in olive oil until lightly browned and most of the water has evaporated. Stir in the remaining 1 tablespoon thickener, then set aside to cool.

Assembly: Bake the chilled crust in a preheated 425°F oven for 16 minutes, or until it’s lightly browned, giving it a few pricks if it’s puffing up. Remove from the oven and cool slightly.

Sprinkle about 1/3 of the shredded cheeses over the crust. Add the ricotta filling, then top with the vegetables. Drizzle the tomato sauce over the filling and sprinkle with the remaining cheese. Top with pepperoni if desired. Using a pie crust shield or foil to prevent the edges from over-browning, bake the quiche at 425°F for 35 to 40 minutes. Remove it from the oven and let it rest for 15 to 20 minutes before slicing. Yield: 10 servings.

Nutrition per serving (a 3-inch wedge, 214g): 390 cal, 21g fat, 20g protein, 31g total carbohydrate, 5g sugar, 3g dietary fiber, 125mg cholesterol, 660mg sodium.

Reviews

1
  • star rating 01/18/2009
  • Angie from PA
  • Yummy! I went through the fridge and added fresh cut up broccoli, diced onion,baby bella mushrooms and a jar of diced tomatoes. I layered sliced provolone, the ricotta mix, followed by the veggies, sauce and shredded mozzarella.
1