One of our favorite meals, especially when we have friends over, is the “build your own” pizza. We get ciabatta rolls or french bread and all sorts of yummy toppings and create delicious masterpieces. It’s always a hit. But that’s not what this post is about. Mostly because the four tween girls who were building pizzas distracted me so I didn’t get any pictures. But you get the idea. This post is about leftovers.
After the pizza party, I had bits and pieces of pizza toppings to use for…something. And so pizza quiche was born. Obviously, you could change this up with whatever toppings YOU like on a pizza, but this combo was particularly tasty.
1 pie crust (I prefer Pillsbury fresh pie crust, found in the dairy case)
1 1/2 cups half and half
Salt & pepper
1/2 cup pepperoni
1/2 cup artichoke hearts, chopped
1/2 cup sweet bell peppers, chopped
1/2 cup grape tomatoes, chopped
1/4 cup mild banana pepper rings
1/2 cup mozzarella cheese
Preheat oven to 425˚. Unroll pie crust and press into a pie pan (I usually dust the bottom with a little flour to prevent sticking). Crimp edges around the pan and trim off any extra dough. In a bowl whisk together eggs, half & half, and salt & pepper. In the pie pan, layer the pepperoni and veggies. Top with cheese. Pour egg mixture over the top. Carefully set it in the preheated oven. Cook for 15 minutes. Turn oven temperature down to 375˚ and cook another 30 minutes. Remove from oven and LET IT SIT FOR 10 MINUTES. If you don’t let it sit it won’t set up and it will be a mess on a plate instead of a pretty wedge. I have learned this the hard way. Cut into wedges and enjoy hot, cold or in between.