Pizza Quiche

Be prepared to tackle the slopes with this terrific pizza-flavoured, high energy dish.

Course Main Dishes
Prep. Time 15 - 20 mins
Cooking Time 20 - 30 mins
Yields 4 to 6 servings

Preparation
Nutritional Info
Comments (1)

Preparation

What You Need

9 inch (1.5 l) 1 deep dish quiche shell or

9 inch (1 l) pie shells, lightly baked

1 medium onion, thinly sliced

1 cup (250 ml) sliced mushrooms

1/4 cup (60 ml) chopped green pepper

2 tbsp (30 ml) butter

1 cup (250 ml) milk

1/2 cup (125 ml) whipping cream 35 %

3 eggs, lightly beaten

1/2 tsp (2 ml) Italian herb seasoning or

oregano

1 tsp (5 ml) Salt

1/4 tsp (1 ml) Pepper

2 tbsp (30 ml) tomato paste or

sauce

1 cup (250 ml) grated Canadian mozzarella cheese

1/2 cup (125 ml) thinly sliced pepperoni

Instructions

Sauté onion, mushrooms and green pepper in butter; set aside.

Combine milk, cream, eggs and seasonings; add sautéed vegetables.

Spread tomato paste over bottom of pastry shell; sprinkle with cheese, and then cover with milk-vegetable mixture.

Arrange pepperoni slices on top. Bake at 425 °F (220 °C) for 20 to 30 min, or until set. If crust begins to brown too quickly, cover with a foil collar.

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Nutritional Info

Per serving

Energy: 401 Calories
Protein: 12 g
Carbohydrate: 24 g
Fat: 29 g
Fibre: 1.2 g
Sodium: 703 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 17 % / 188 mg
Vitamin B12: 49 %
Selenium: 31 %
Riboflavin: 24 %
Folate: 23 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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Peter
October 26th, 2010

Add the cooked vegetables to the shell on top of the tomato paste and cheese and then pour on the milk/egg/cream mixture. It's easier to get the vegetables spread evenly in the shell