Best Italian Quiche Recipes

ITALIAN SAUSAGE QUICHE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large skillet, cook sausage, onion, green pepper and jalapeno over medium heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Spoon into crust and sprinkle with cheese., In a large bowl, whisk remaining ingredients; pour over cheese. Bake until a knife inserted in center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

ITALIAN SAUSAGE CRUSTLESS QUICHE

Steps:

• Preheat the oven to 375 degrees.
• Mix the eggs and milk together and whisk well.
• Sesaon the egg mixture with salt, pepper, and herbs.
• Spray the oil into a deep pie dish.
• Layer the sausage and cheese and red pepper into the pie dish and pour the egg mixture on top.
• Pop into the oven and bake until middle is firm, about 40-45 minutes.
• Serve with hot Italian bread.

ITALIAN-INSPIRED DEEP-DISH PIZZA QUICHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 2 1/2-inch deep, 9 1/2-inch round springform pan with nonstick spray, then evenly dust with cornmeal.
• Roll out and stretch pizza dough to a diameter of about 15 1/2 inches. Carefully place it in the prepared pan to cover the bottom and sides with some overhang, re-stretching as needed.
• Toss mozzarella, Cheddar, and Parmesan cheeses together to mix. Set aside 1 cup in the refrigerator for later. Sprinkle 1/2 of the remaining cheese over the dough. Layer with sun-dried tomatoes, sausage, mushrooms, sweet pepper, and olives, in that order.
• Prepare custard: Whisk eggs in a 4-cup liquid measure. Add cream, eggs, basil, oregano, fennel seeds, garlic salt, crushed red pepper, and garlic powder and whisk until well combined.
• Pour 1/2 of the custard mixture over the layered ingredients. Top with remaining (non-refrigerated) cheese, then pour the remaining custard evenly over top. Roll the dough overhang inward over the cheese and custard.
• Place the springform pan on a large sheet of foil, and gather the foil up and around the pan in case it leaks. Transfer to the preheated oven and bake for 1 hour 15 minutes. Tent the top with foil to prevent excessive browning, and bake until fully set, about 45 minutes longer.
• Carefully remove from the oven. Sprinkle with reserved 1 cup cheese and pepperoni slices. Pop back into the oven and bake until cheese melts, about 10 minutes.
• Remove from the oven and place on a cooling rack. Tent loosely with foil and let rest for about 2 hours. (It will stay hot and be completely set after 2 hours.)
• Release the ring. Slice through the outer crust with a serrated knife, then a sharp chef's knife to finish slicing the pieces.

ITALIAN SAUSAGE-BROCCOLI QUICHE

Steps:

• Heat olive oil in a skillet; add sausage, garlic and onions and saute until brown.
• Remove from heat and slice sausage into smaller pieces.
• Arrange meat mixture in the pie crust; add broccoli and 3/4 cup cheese to the pie crust.
• In a bowl, beat together eggs and half-and-half.
• Pour egg mixture slowly over ingredients in pie crust, being careful not to pour above the ridge of the pie pan.
• Sprinkle remaining 1/4 cup cheese on top.
• Place in center of preheated 350° oven and bake for 45 minutes.

ITALIAN TOMATO ONION QUICHE

Steps:

• In a large skillet, saute mushrooms in oil until tender; set aside. Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., Layer half of the mozzarella cheese, onion and tomato in pastry. Top with mushrooms. Layer with remaining mozzarella cheese, onion and tomato. Sprinkle with half of the Parmesan cheese., In a small bowl, combine the eggs, cream, mustard and herbs; pour over top. Top with remaining Parmesan cheese., Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Let stand for 10 minutes before cutting.

ITALIAN SAUSAGE & POTATO QUICHE #5FIX

Steps:

• Preheat oven to 375 degrees F. Bake the pie crust for 15 minutes, until lightly golden. Remove from oven.
• While the pie crust is baking, heat a large nonstick pan over medium-high heat. Crumble the sausage into the pan and cook for 5 minutes. Add the potatoes and cook for an additional 10 minutes, until the potatoes are tender.
• In a bowl, whisk together the eggs and cream. Add the sausage/potato mixture and stir to combine. Pour into the pie crust and bake for 40 - 45 minutes, until the eggs are set. Remove from the oven and slice into wedges.

ITALIAN QUICHE

Steps:

• Pre-heat oven to 350°F.
• Place eggs, cream, salt, cayenne pepper, nutmeg, dried oregano, basil and cheddar cheese in a bowl. Beat with an electric mixer for 3 minutes at medium speed.
• Heat olive oil in a frying pan. Saute the onions, garlic, zucchini and spinach.
• Arrange the bocconcini cheese slices, tomato slices and sauteed vegetables in the bottom of the pie shell.
• Pour egg mixture over the vegetables.
• Bake for 30 minutes or until set.
• Remove from oven. Garnish with snipped basil leaves and toasted pine nuts.
• Serve hot with green salad.

ITALIAN STYLE CRUSTLESS QUICHE

Steps:

• Preheat oven to 350°F.
• Place margarine in a quiche dish or a deep dish pie plate, place in oven and let melt for about 3 to 5 minutes.
• While margarine is melting, lightly brown sausage, onion and green pepper for about 10 minutes or until onion and pepper is slightly soft, drain if needed.
• Beat together eggs, milk, Italian seasoning, salt, and pepper until light and slightly foamy.
• Then add in sausage mixture, and 3/4 cup of mozzarella cheese.
• Pour into dish, and top with remaining cheese.
• Bake for 25 to 30 minutes or until center is puffy.
• Test for doneness with a toothpick inserted between the center and edge of pan.
• Let set for 10 minutes.
• This will serve 6 with a salad or 4 without a salad.

ITALIAN TOMATO ZUCCHINI QUICHE

Steps:

• In a large skillet sauté the zucchini, onions and garlic in the olive oil for 3 minutes; remove.
• Simmer the tomatoes, tomato sauce and remaining herbs until tomatoes are soft; set aside.
• Mix together the eggs, milk and cottage cheese; mix well.
• Put zucchini mixture into the pie shell. Add egg/cheese mixture and only 4 tbsp of the tomato mix.
• Bake in 350°F oven for 35 minutes.
• Sprinkle on the cheese and return to the oven to melt the cheese.
• Warm the tomato sauce and serve with the quiche wedges.

ITALIAN SAUSAGE AND BROCCOLI QUICHE

Steps:

• Fry the sausage links in a skillet. When cooked through, slice thinly and set aside.
• Beat the eggs, cream, salt, pepper and rosemary in a bowl.
• Mix in the sausage, broccoli and cheese, stirring til all ingredients are coated.
• Pour into pie shell.
• Bake at 350 for 45 minutes, or until knife inserted in center comes out clean.

ITALIAN ZUCCHINI QUICHE

Steps:

• Heat oven to 350°F.
• Heat the olive oil in a skillet and saute zucchini, onions and garlic.
• Season with salt and set aside.
• Simmer the tomatoes, tomato sauce and remaining herbs until the tomatoes are soft, set aside Mix the cottage cheese, eggs and milk, mix well.
• Place zucchini mixture in the pie shell.
• Add egg mixture and 4 tbsp of the tomato sauce.
• Bake 35 minutes or until set.
• Sprinkle with the mozzarella, return to the oven until cheese melts.
• Heat tomato sauce and serve with the quiche.

ITALIAN CHRISTMAS QUICHE

Steps:

• 1. Heat oven to 400 degrees.
• 2. Prepare a crust for a 9-inch pie plate or use a store-bought crust. Do not prebake.
• 3. Defrost asparagus and use paper towels to remove excess moisture (if frozen).
• 4. Sprinkle the pepperoni and asparagus pieces over the bottom of the pie crust.
• 5. Spread cheeses evenly over the asparagus and pepperoni.
• 6. Beat the 4 eggs with a whisk until a bit foamy. Stir in half and half and the Italian spices
• 7. Pour egg mixture over filling.
• 8. Be sure that no cheese is sticking out too high.
• 9. Place in oven on middle rack, turn temp down to 350 and bake 30-45 minutes until set. The knife should come out clean if stuck in the middle.

ITALIAN SPINACH RICOTTA QUICHE RECIPE - (4.5/5)

Steps:

• Preheat oven to 400 F degrees. Prick shell and bake 15 minutes. Remove from oven and set aside to cool. Reduce heat to 350 F degrees. In a frying pan, melt butter. Add onions and cook until soft. Add spinach a handful at a time to the onions in the pan and allow time to wilt. Continue to add spinach until all has been added to the pan, stirring in and wilting. Remove from heat. Add remaining ingredients in a large bowl and mix well. Add spinach and onion mixture and mix well. Pour into baked shell. Bake for 40-45 minutes or until top is golden brown.

ITALIAN QUICHE (WITH PEPPERONI, MUSHROOMS, & OLIVES)

Steps:

• In a bowl, combine diced pepperoni, sliced black olives, chopped green bell pepper, sliced mushrooms, shredded mozzarella cheese, and chopped green onions; mix well. Spread evenly in a 9-inch unbaked pie crust.
• In a bowl, combine eggs, half-and-half, salt, and oregano; mix well. Pour over the cheese mixture and bake at 375°F for 30 minutes, or until light brown. Let stand for 10 minutes before serving.

ITALIAN TOMATO ONION QUICHE

Steps:

• In a large skillet, saute mushrooms in oil until tender; set aside. Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., Layer half of the mozzarella cheese, onion and tomato in pastry. Top with mushrooms. Layer with remaining mozzarella cheese, onion and tomato. Sprinkle with half of the Parmesan cheese., In a small bowl, combine the eggs, cream, mustard and herbs; pour over top. Top with remaining Parmesan cheese., Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Let stand for 10 minutes before cutting.

ITALIAN ZUCCHINI QUICHE

Steps:

• Microwave first 3 ingredients until zucchini is crisp tender. Stir in seasonings. Blend eggs & cheese. Add vegetables. Separate crescent rolls. Place in ungreased 11" quiche pan or 10" pie dish or 12"x8" baking dish, lining sides also. Spread crust with mustard. Pour in mixture. Bake at 375 degrees for 18-20 min or until inserted knife comes out clean. If crust gets too brown, cover with foil during last 10 min. Let stand 10 min. before serving.

ITALIAN STYLE CRUSTLESS QUICHE

Steps:

• Preheat oven to 350°F.
• Place margarine in a quiche dish or a deep dish pie plate, place in oven and let melt for about 3 to 5 minutes.
• While margarine is melting, lightly brown sausage, onion and green pepper for about 10 minutes or until onion and pepper is slightly soft, drain if needed.
• Beat together eggs, milk, Italian seasoning, salt, and pepper until light and slightly foamy.
• Then add in sausage mixture, and 3/4 cup of mozzarella cheese.
• Pour into dish, and top with remaining cheese.
• Bake for 25 to 30 minutes or until center is puffy.
• Test for doneness with a toothpick inserted between the center and edge of pan.
• Let set for 10 minutes.
• This will serve 6 with a salad or 4 without a salad.