Pizza and Quiche - The Best of Both Worlds!

If you like pepperoni pizza and you like quiche, you will love this dish!  I am a huge fan of quiche for two reasons--it's sooo yummy and it can be very economical.

I adapted this recipe from a Carnation evaporated milk recipe booklet that I received in the mail.  I made my own pie crust, I used a different kind of cheese, used fresh basil and more pepperoni than called for.

Pepperoni Pizza Quiche

1 unbaked 9-inch frozen pie shell or make your own

2 cups shredded cheese, divided (I used mild cheddar.)

2 ozs. pepperoni slices, divided (Quarter most, but leave a few whole to garnish the top of the quiche!)

1 12-oz. can of evaporated milk or 1.5 cups of milk

3 large eggs, beaten

2 tbsp. flour

1 tsp. dried basil

1/8 tsp. garlic powder

 Directions: Preheat oven to 350 degrees F.  Sprinkle 1 cup of cheese and half of the pepperoni on the bottom of the crust.  Mix together milk, eggs, flour, basil and garlic powder in bowl until blended.  Pour mixture into pie crust.  Sprinkle with remaining cheese and pepperoni.  Bake for 40-45 minutes or until knife inserted near center comes out clean.  Cool for 5 minutes before serving. 

Variations:  You could also use breakfast sausage, mushrooms, sweet peppers, black olives, or any other toppings that suit your fancy in place of the pepperoni.  I would probably drop the basil in favor of black pepper or some other spice if varying the topping.  I have made this with bulk sausage and REALLY liked that!

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Tasty Tuesday!