Glam up a weekend quiche with leftover Italian ingredients for a mouth-wateringly good meal even my picky kids will eat. The related blog post for this one has some really good step-by-step photos, too.
Preheat the oven to 400 degrees F.
Place your pizza dough on a deep dish pizza pan. Over the unbaked pie crust, sprinkle half of the shredded cheese (about 1 cup). Layer it thickly; this is the layer that will help keep your quiche and crust glued together when you slice it warm later.
Next, layer your favorite random pizza toppings. Play around with specialty pizza ideas, any leftovers in the fridge, your kids’ favorite toppings, etc. Lunchmeat and pineapple also make welcome additions.
After spreading all of the toppings on top of the cheese layer, break and beat the eggs in a large, spouted cup. Pour the beaten egg over your topping layer.
Begin dolloping the pizza/marinara sauce around the wet toppings, a spoonful at a time, to distribute evenly.
Sprinkle the remaining cup of shredded cheese over the filling and add any final flourishes (oregano, surface toppings, whatever) to the top of the quiche.
Bake uncovered at 400 degrees F for approximately 35 minutes, or until the crust around the edges just barely begins to tan. Remove from oven to cool on wire rack for 20 minutes before slicing and serving warm.
Sprinkle with grated parmesan for an added pizzaria-style feel and flavor to your meal.
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Great dish and perfect for my left over ham and half used veggies! When I cut in to the quiche it actually smelled just like pizza. Wonderful flavor! Kids cleaned their plate and our 7-year old commented a number of times, “Mom, this is so tasty!” This one goes into my favorites file!!
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