A tasty mashup of two favourite classics!
If given a choice, the menfolk in my family would likely always choose pizza over quiche, while the ladies would most certainly vote the opposite way. To solve this tie vote, I decided to create a mashup of these two favourites. It’s so quick and easy to prepare (thanks to purchased pastry shells), I know I’ll be making it often. Best of all, you can enjoy these cute little pizza-inspired quiches for breakfast, lunch, dinner or even snacks. They’re ideal for tucking into lunchboxes AND you can freeze them once baked! Feel free to use your favourite pizza toppings – and skip the meat, if you wish – but remember that the mini tart shells have a limited capacity. You could easily make one full sized quiche by doubling this recipe for a large pastry shell; just be sure to increase the cooking time by 5 – 8 minutes or so.
- 12 mini tart shells, frozen and unbaked
- 2 – 3 teaspoons (10 – 15 mL) olive oil
- 1/2 cup (125 mL) diced prosciutto OR 1/3 cup (90 mL) finely diced pepperoni
- 1/2 cup (125 mL) each diced onions, mushooms, green pepper
- 3 large eggs
- 1/3 cup (90 mL) heavy (35%) cream
- 1 teaspoon (5 mL) dried oregano
- 1/4 – 1/2 teaspoon (.65 – 1.25 mL) hot red pepper flakes (optional but delicious)
- 1 tablespoon (15 mL) chopped fresh basil leaves or 1 teaspoon (5 mL) dried basil
- Few grinds kosher salt and black pepper
- 1/2 cup (125 mL) grated mozzarella
- Pizza sauce, to serve
- Start by preparing the fillings. You’ll need to cook the prosciutto and vegetables to release their moisture and therefore won’t not make the quiches soggy. If using pepperoni instead of prosciutto, it does not need cooking.
- Heat a medium skillet over medium heat. Add about a teaspoon of oil and cook the prosciutto until crispy. Remove to a small bowl and return the pan to the heat. Repeat the process with the onions, mushrooms and green peppers (these can be cooked together).
- While vegetables cook, beat together the eggs and cream in a small bowl or glass measure. Add the seasonings and stir to combine. Set aside.
- Note that all of the preceding steps can be done up to 12 hours ahead and everything can be covered and refrigerated until you are ready to proceed.
- To assemble the quiches, preheat the oven to 375F and arrange the frozen tart shells on a baking tray. Put 1 teaspoon (5 mL) of cheese in the bottom of each shell. Sprinkle a little bit of the prosciutto or pepperoni in each shell, then divide the onion/mushroom/green pepper mixture among the shells.
- Top with the egg, cream and herb mixture – I find the easiest way to do this is with a small cookie dough scoop. The egg mixture will settle a little as it trickles in around the filling ingredients, so you may need to go back and add another half-teaspoonful to some of the quiches.
- Bake for 18 minutes, then sprinkle the remaining mozzarella on top of the quiches and return to the oven for 3 – 4 minutes until cheese is melted, pastry is browned and filling is completely set (quiches do not jiggle when you wiggle the baking tray).
- Serve with pizza sauce for dipping.
Makes 12 mini pizza quiches; recipe can easily be multiplied.