Pizza quiche is, not surprisingly, a cross between pizza and quiche… yum! Add a twist of your own by swapping out some of the ingredients for your favourite pizza toppings.
Pizza and quiche are up there on my list of favourite things to eat, so I’m pretty happy with a meal that combines the two! This would also be yummy as a gluten-free version with a base of gluten-free hash browns (see recipe notes for details).
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Pizza quiche is, not surprisingly, a cross between pizza and quiche… yum! Make this your own by swapping out some of the ingredients for your favourite pizza toppings.
Preheat oven to 190ºC (375ºF) fan bake.
Get pastry out freezer to defrost. Use butter to grease a 21-23cm (8-9in) non-stick cake tin with removable base.
Slice mushrooms. Dice capsicum into small cubes and crush garlic. Heat oil in a medium-large frying pan over medium heat and add mushrooms, capsicum and garlic. Cook for 5 minutes, until soft. Set aside.
Whisk together eggs, milk, oregano, basil, salt and pepper.
Use one sheet of pastry to line the base of the cake tin. Line the sides with the second sheet. To do this, I cut the pastry into 3 strips, stretch these out a little, then join the ends together. Make sure all the edges are pressed together well to form a tight seal, preventing the mixture from leaking out.
Layer half the cheese onto the pastry base, followed by mushroom mixture and salami. Thinly slice olives and scatter over the top. Pour in the egg mixture. Use a skewer or knife to swirl in the pizza paste. Sprinkle with remaining cheese. Bake quiche for 30-35 minutes, until golden brown and egg mixture is set.
Divide lettuce between individual serving plates. Cut tomatoes in half and dice capsicum, then place on top of lettuce. Whisk together oil, vinegar, mustard and sugar and drizzle over salad.
Let quiche rest for 5 minutes before cutting. Slice into wedges and serve with salad.
WINE MATCH: A Pinot Gris.
GLUTEN-FREE OPTION: Use gluten-free pastry or make this a crustless quiche. Alternatively, try a layer of gluten-free hash browns on the base (don’t use a tin with removable base in this case, or you will likely get a lot of filling leaking out)! I would suggest cooking the hash browns first to avoid them going soggy. Make sure salami and pizza sauce are gluten-free.
INGREDIENT NOTES / SWAPS: You can swap the salami for ham or chicken, or omit this altogether to make a vegetarian quiche. Add extra ingredients to the salad, if you like - avocado is nice!
STORING AND REHEATING: Store salad separate from quiche and dress just before serving. Quiche is best reheated in the oven. Pastry will be soggy if reheated in the microwave.