Deep Dish Broccoli And Cheddar Pizza Recipes

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BROCCOLI AND CHEDDAR QUICHE



Broccoli and Cheddar Quiche image

Fantastic quiche, very easy!

Provided by Gail Powers-Moore

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h10m

Yield 6

Number Of Ingredients 12

1 (9 inch) deep dish prepared pie crust
1 teaspoon vegetable oil, or as needed
2 cups finely chopped broccoli
4 eggs
½ cup milk
1 tablespoon Dijon mustard
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried thyme
½ cup shredded Cheddar cheese
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Place pie crust into a 9-inch deep pie dish and prick crust all over with a fork; brush with oil. Place crust onto prepared baking sheet.
  • Bake crust in the preheated oven for 8 minutes.
  • Place broccoli into a bowl and microwave on high until broccoli is bright green and slightly tender, about 4 minutes. Whisk eggs, milk, Dijon mustard, oregano, salt, pepper, and thyme in a bowl; stir broccoli into egg mixture. Pour mixture into crust and sprinkle quiche with Cheddar and Parmesan cheeses. Place pie dish on the baking sheet.
  • Bake until a knife inserted into the middle of the quiche comes out clean, about 40 minutes. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 282.4 calories, Carbohydrate 17.9 g, Cholesterol 138.4 mg, Fat 18.6 g, Fiber 2 g, Protein 11.2 g, SaturatedFat 6.5 g, Sodium 586.4 mg, Sugar 1.8 g

DEEP-DISH BROCCOLI AND CHEDDAR PIZZA



Deep-Dish Broccoli and Cheddar Pizza image

A pinch of red pepper flakes, a thin layer of soppressata, and handfuls of broccoli and cheddar become something magical when paired with a deep-dish crust.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 9

1 tablespoon olive oil, plus more for pie plate
12 ounces pizza dough, thawed if frozen
1 1/4 cups broccoli florets, cut into 1-inch pieces
1 ounce thinly sliced soppressata
Pinch of red-pepper flakes
Coarse salt and pepper
1/2 cup grated cheddar, divided
1 tablespoon grated Parmesan
Fresh cilantro leaves, for serving

Steps:

  • Preheat oven to 450 degrees. Coat a 9-inch glass pie plate with olive oil. Stretch dough to an 8-inch round, then press into bottom and up sides of plate. If dough springs back, let rest 5 minutes before continuing.
  • Combine broccoli, soppressata, and red-pepper flakes.
  • Top dough with 1/4 cup grated cheddar, broccoli mixture, then 1/4 cup grated cheddar and Parmesan.
  • Drizzle pizza with oil. Season with salt and pepper. Bake until cooked through and crust is crisp and golden, 15 to 20 minutes. Sprinkle with cilantro. Let cool 5 minutes before serving.

Nutrition Facts : Calories 307 g, Fat 14 g, Fiber 2 g, Protein 12 g, SaturatedFat 4 g

ITALIAN-INSPIRED DEEP-DISH PIZZA QUICHE



Italian-Inspired Deep-Dish Pizza Quiche image

A new twist on a deep-dish pizza that will wow your guests! Great for football parties! Serve with a nice salad and a glass of your favorite wine or bottle of beer!

Provided by Wildflour

Categories     Quiche

Time 4h55m

Yield 8

Number Of Ingredients 20

nonstick cooking spray
1 tablespoon fine cornmeal
1 (16 ounce) package refrigerated pizza dough
2 cups shredded mozzarella cheese
2 cups shredded extra-sharp Cheddar cheese
¼ cup grated Parmesan cheese, or to taste
½ cup chopped sun-dried tomatoes, or to taste
8 ounces Italian sausage, cooked, pork
4 ounces sliced baby portobello mushrooms
1 small sweet red pepper, thinly sliced
¼ cup sliced black olives, or to taste
2 cups heavy cream
4 large eggs
1 teaspoon crushed dried basil
1 teaspoon dried oregano
1 teaspoon whole fennel seeds
½ teaspoon garlic salt
¼ teaspoon crushed red pepper
¼ teaspoon garlic powder
14 slices pepperoni

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.

Nutrition Facts : Calories 676.3 calories, Carbohydrate 34.5 g, Cholesterol 236.4 mg, Fat 47.2 g, Fiber 1.8 g, Protein 28.8 g, SaturatedFat 25.7 g, Sodium 1275.9 mg, Sugar 5.5 g

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