Name: Pizza Quiche Recipe
Prep time: 120 min
Ingredients: 2¼ cups 280g flour; 3/4 cup 170g cold butter, cubed; 1 teaspoon salt; 4-6 tablespoons cold water; 3 eggs; 1 cup 240 ml heavy cream; 9-10 Cherry tomatoes (halved); 1 1/3 cups 150g mozzarella, shredded; 2 tablespoon 10g Parmesan; 1 teaspoon salt; 1/4 teaspoon black pepper; 1 teaspoon oregano; 3-4 Basil leaves

Pizza Quiche Recipe

By David | Published: Feb 06, 2019 | Updated: Aug 19, 2024

4 from 22 votes

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Do you like pizza? Do you like Quiche? Why not combine them?
Follow this recipe to learn how to make delicious pizza quiche. Good for lunch, dinner, parties and birthdays.

A quiche with a golden-brown crust sits on a white plate. The filling is topped with halved cherry tomatoes and sprinkled with herbs. A cut slice is being lifted out with a serving utensil, revealing the creamy interior. The background features a wooden surface.

Pizza Quiche Recipe

4 from 22 votes

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Prep Time 2

WORK TIME 30

DIFFICULTY Medium

Cuisine French

Servings yields

Ingredients

For the crust:

2¼ cups 280g flour
¾ cup 170g cold butter, cubed
1 teaspoon salt
4-6 tablespoons cold water

For the filling:

3 eggs
1 cup 240 ml heavy cream
9-10 Cherry tomatoes halved
1 ⅓ cups 150g mozzarella, shredded
2 tablespoon 10g Parmesan
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon oregano
3-4 Basil leaves

Instructions

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DIRECTIONS

1. In a food processor process flour, salt and cold cubed butter. process until crumbs are formed. Add cold water, process until dough is formed. Do not over mix.
2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
3. Meanwhile make the filling: n a large bowl beat eggs, heavy cream, salt, pepper and oregano. Set aside.
4. Roll out the dough on a lightly floured board. Lightly dust the top of the dough. Roll until the dough is about 1/8 inch thick. Transfer the dough to a 9-10-inch (24-25cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.
5. Preheat oven to 350F (175C).
6. blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 10-15 minutes or until crust is slightly golden. Remove from oven.
7. sprinkle shredded mozzarella into the crust, add some basil leaves, pour the eggs and cream mixture. Arrange halved tomatoes with the cut side up.
8. Bake until golden brown and set, about 35 minutes. Allow to cool before serving.