This Pepperoni Pizza Quiche combines the classic flavors of pepperoni pizza with the comfort of a quiche in a distinctive savory twist. With a flavor-packed ricotta and pepperoni custard filling in an easy yet flavorful olive oil crust, this dish is destined to be a new brunch or dinner favorite.

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If you are wondering why you should make a pepperoni pizza quiche instead of a pepperoni pizza, let me just say: you won't be disappointed! While this pie might look similar to a pizza, it is in an entirely different category of deliciousness (along with these Pizza Hand Pies). Let's start with the olive oil dough: It's easy, it's flavorful, and it complements the filling so well. Oh, and that filling: It's loaded with punches of flavor. The ricotta and pepperoni play nicely together, but for me, the star of the show is the supporting cast of spices that really bring it all together. I use a pizza seasoning blend that I'm obsessed with, but if you don't have that in your spice cabinet, then garlic, oregano and red pepper flakes add just the right amount of flavor, too.

And this dish is hearty! You'll want to serve this with a side salad because a single slice will truly fill you up.

So, let's get to making it, shall we? The article below details all the information you need to know to make this successfully, concluding with the recipe at the end. You can jump around using the menu below, or skip to the end of the article for the full recipe.

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Ingredients Needed and Substitutions
Step-By-Step Recipe Overview
Special Notes
More Savory Pies
Full Recipe

A slice of pizza quiche on a plate with a fork.

Ingredients Needed and Substitutions

Here is a brief overview of the ingredients needed. The recipe card lists the full recipe with quantities and detailed instructions (located below this article).

Sliced and chopped pepperoni for pizza quiche on a cutting board.

olive oil pie dough (see the linked recipe for all the information you need to make this—or a standard butter pie crust can be substituted)
whole milk ricotta cheese (if your ricotta is very watery, strain it for a few hours in a cheesecloth over a strainer)
pizza sauce (store-bought or homemade, marinara can also be substituted)
pizza seasoning (or garlic powder, oregano and red pepper flakes)
sliced pepperoni (use a whole pepperoni stick and slice it, or use pre-sliced pepperoni)
shredded Italian blend cheese (or a blend of shredded mozzarella and a bit of Parmesan cheese)
coarse kosher salt (This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.)

Step-By-Step Recipe Overview

Here is a quick visual overview of the steps needed to make this recipe. This is not the actual recipe, which is located at the end of this article and has much greater detail to ensure success.

Hands using a rolling pin to roll out dough for olive oil pie crust.

Step 1: Prepare the olive oil dough.

Hands holding a pie tin with olive oil pie crust that has been shaped into a pie shell.

Step 2: Place it in a metal pie tin and crimp the edges as desired.

Ingredients for pizza quiche filling in a bowl.

Step 3: Mix together the ricotta quiche filling.

Pepperoni and cheese being stirred into filling for pizza quiche in a bowl.

Step 4: Stir in the cheese and diced pepperoni.

A pie shell filled with pizza quiche filling.

Step 5: Pour the quiche filling into the pie crust.

A pie shell filled with pizza quiche filling, topped with slices of pepperoni.

Step 6: Layer the remaining sliced pepperoni on top.

A pie shell filled with pizza quiche filling, topped with slices of pepperoni and shredded cheese.

Step 7: Sprinkle with cheese.

Step 8: Bake!

Special Notes

This pie falls into the category of custard pie. A custard pie uses milk and eggs to form the base of a filling. It's baked in the oven to set. Usually, I talk about cooking a custard filling until just barely set for ultimate creaminess, but since this is a savory pie and intended to be eaten hot, I've instructed you to cook it a bit longer than I typically would for a standard custard; that way the pie will still be set when served at a hot temperature.

Additionally, the directions say to wait about 15 minutes for the pie to cool before slicing. This just gives the pie more time to set up. If you cut into it right away, the filling may be a bit loose. However, the eggs are definitely cooked and it will be safe to eat at that point.

More Savory Pies

Full Recipe

Pepperoni Pizza Quiche

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4.7 from 3 reviews

This Pepperoni Pizza Quiche is like nothing you've ever had before! The filling is so very savory in the best way possible, with pepperoni studding the ricotta filling. It's made in an easy but flavorful olive oil crust and is sure to be a new weekly dinner staple. Serve with a side salad for a complete meal!

Author: Kelli Avila
Prep Time: 00:20
Cook Time: 01:00
Total Time: 1 hour 20 minutes
Yield: 8-10 servings
Category: Savory Pie
Method: Bake
Cuisine: American

Ingredients

olive oil pie crust or butter pie crust, prepared
4 large eggs
1 cup (8 ounces or 225 grams) whole milk ricotta cheese
1 cup prepared pizza sauce (or marinara)
2 teaspoons pizza seasoning (see notes for subs)
½ teaspoon coarse kosher salt (see note)
1 cup (4 ounces or 115 grams) sliced pepperoni, divided
1 cup (4 ounces or 115 grams) shredded Italian blend cheese, divided

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Instructions

Preheat the oven to 375ºF and place a rack in the lower part of the oven.
Prepare the olive oil dough, and let it rest for 10 to 30 minutes, according to instructions.
In a large bowl, whisk together the eggs, ricotta, pizza sauce, pizza seasoning, and salt until completely combined.
Chop half of the pepperoni into bite-sized pieces. Add to the ricotta mixture along with ¾ cup of the Italian cheese. Mix together with a rubber spatula.
On a well-floured work surface, roll out the olive oil dough to an 11-inch circle. Fit the pastry into a 9-inch pie plate, making sure to press the pastry into the sides and the bottom. Crimp the edges as desired.
Pour the filling into the pie shell. Top with the remaining pepperoni slices and sprinkle with the remaining ¼ cup of cheese.
Bake the pie on the lower rack until the pie has puffed up throughout and the edges are golden about 50 minutes. If the crust is browning too quickly, cover it with aluminum foil.
Transfer to a wire rack to cool. Let the pie cool for at least 15 minutes.
Serve warm or room temperature.

Notes

This recipe can also be made with butter pie crust or whole wheat pie crust.

The components of this pie like pepperoni and cheese already have a good amount of salt in them. If you are sensitive to salt don't add any additional salt to the ricotta filling. If you like your food seasoned well add in a good pinch, but not more than ½ teaspoon. This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by about half for volume, or use the same amount by weight.

If you don’t have pizza seasoning, instead use: 1 teaspoon dried oregano, ½ teaspoon garlic powder, and ¼ teaspoon red pepper flakes.

When this pie is very hot the middle of the filling is a little but loose. As with all custards, the longer it cools the firmer it becomes. This pie is also delicious at room temperature.

If your ricotta is very watery, strain it for a few hours in a cheesecloth over a strainer.

Recipe originally published in 2019, and updated with a slightly adapted recipe in 2024.

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