Pizza Quiche Recipe
Ingredients
| 2 recipes Plain Pastry | ||
| Ricotta | 1 Cup (16 tbs) | |
| Eggs | 3 | |
| 4 ounces Italian sausage, cooked and drained | ||
| Shredded mozzarella cheese | 1 Cup (16 tbs) | |
| Sliced pepperoni | 1/2 Cup (16 tbs), halved | |
| 1/2 cup cubed prosciutto or fully cooked ham | ||
| Salami | 1/2 Cup (16 tbs), cut into strips | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Egg | 1 , beaten | |
| Milk | 2 Tablespoon | |
Directions
Prepare Plain Pastry.
Divide dough in half.
Roll out half; fit into a 9-inch pie plate.
Reserve remaining dough.
Crimp edges of pastry shell; do not prick.
Bake at 450° for 5 minutes.
Remove from oven; reduce oven temperature to 350°.
Beat together ricotta or cottage cheese and the 3 eggs; fold in Italian sausage, mozzarella, pepperoni, prosciutto or ham, salami, and Parmesan cheese.
Turn into partially baked pastry shell.
Roll out remaining pastry dough to an 8-inch circle; cut in 6 to8wedges.
Arrange wedges atopfilling.
Bake, uncovered, at 350° for 20 minutes.
Combine the 1 egg and milk; brush over pastry wedges.
Continue baking till golden brown, about 20 minutes more.
Let stand about 10 minutes before serving.
Divide dough in half.
Roll out half; fit into a 9-inch pie plate.
Reserve remaining dough.
Crimp edges of pastry shell; do not prick.
Bake at 450° for 5 minutes.
Remove from oven; reduce oven temperature to 350°.
Beat together ricotta or cottage cheese and the 3 eggs; fold in Italian sausage, mozzarella, pepperoni, prosciutto or ham, salami, and Parmesan cheese.
Turn into partially baked pastry shell.
Roll out remaining pastry dough to an 8-inch circle; cut in 6 to8wedges.
Arrange wedges atopfilling.
Bake, uncovered, at 350° for 20 minutes.
Combine the 1 egg and milk; brush over pastry wedges.
Continue baking till golden brown, about 20 minutes more.
Let stand about 10 minutes before serving.
Chef
