Pepperoni Quiche Squares

Kids will love the pepperoni taste, while adults enjoy the new twist on quiche. This breakfast bake is easy to make, starting with a refrigerated crescent dough sheet.


12 servings


1 (8 ounce) can refrigerated seamless dough sheet
48 slices (1 1/2-inch size) pepperoni
5 eggs
1 cup whipping cream
1 1/2 teaspoons Italian Seasoning
1 tablespoon pure olive oil
1/2 cup chopped green bell pepper
1/2 cup chopped onion (about 1 small)
1 1/2 (6 ounces) cups shredded mozzarella cheese (6 ounces)
3/4 cup pizza sauce or pasta sauce, heated, if desired


Preheat oven to 300°F (149°C). Unroll dough sheet; press dough in bottom of ungreased 13 x 9-inch pan. Top with 24 slices of the pepperoni (6 rows by 4 rows).

In medium bowl, beat eggs, cream and Italian seasoning with wire whisk until well blended.

In 10-inch skillet, heat oil over medium heat. Add bell pepper and onion; cook 4 minutes, stirring occasionally, until crisp-tender. Stir vegetable mixture into egg mixture; pour over pepperoni in pan. Sprinkle with cheese. Layer with remaining 24 slices pepperoni.

Bake for 35 to 45 minutes or until edges are light golden brown and center is set. Cool 5 minutes. Cut into 12 servings; place on plates. Drizzle 1 tablespoon pizza sauce over each serving.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 40 minutes

Nutritional Information

1 Serving (1 Serving): Calories 270 (Calories from Fat 180), Total Fat 20 g (Saturated Fat 9 g, Trans Fat 0 g), Cholesterol 120 mg; Sodium 600 mg; Total Carbohydrate 11 g (Dietary Fiber 0 g, Sugars 3 g), Protein 13 g; Exchanges: 1/2 Starch; 1 1/2 High-Fat Meat; 1 1/2 Fat; Carbohydrate Choices: 1

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