Pepperoni Pizza Quiche

A baked pizza quiche in a pie plate.

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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!


  • 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


  1. Preheat the oven to 375ºF and place a rack in the lower part of the oven.
  2. Prepare the olive oil dough, and let it rest for 10 to 30 minutes, according to instructions.
  3. In a large bowl, whisk together the eggs, ricotta, pizza sauce, pizza seasoning, and salt until completely combined.
  4. Chop half of the pepperoni into bite-sized pieces. Add to the ricotta mixture along with 3/4 cup of the Italian cheese. Mix together with a rubber spatula.
  5. 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.
  6. Pour the filling into the pie shell. Top with the remaining pepperoni slices and sprinkle with the remaining ¼ cup of cheese.
  7. 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.
  8. Transfer to a wire rack to cool. Let the pie cool for at least  15 minutes.
  9. Serve warm or room temperature.


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 1/2 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.