Italian Quiche

This Italian Quiche is bursting with Italian cheeses, Italian cured meats, fresh herbs, and is totally customizable.

Unlike a traditional French quiche, this Italian-inspired version highlights classic Italian ingredients that create bold Mediterranean flavor.

We used escarole and spinach in ours, or you can use any greens you prefer.

The quiche is loaded with delicious Italian flavors and can be transformed into an all-vegetable or meat pie.

We love eggs baked with cheese, and egg tarts are a favorite also.

It almost reminds me of a breakfast pot pie, and we make several kinds of savory pie combinations.

Below you will find our Italian pies with pepperoni, spinach, and some with hot ham (capicola), along with escarole and blended cheeses.

Just choose your favorite combination, addition, and adapt away.

Why You Will Love Italian Quiche

• Perfect for breakfast, brunch, lunch, or dinner.
• Rich, creamy texture with incredible Italian flavor.
• Easy to customize with your favorite Italian meats and cheeses.
• Great way to use leftover vegetables.
• Freezer-friendly and meal prep approved.
• Delicious served warm or cold.
• Elegant enough for holidays and special occasions.
• Easy enough for beginner cooks.
• Naturally high in protein.
• Endless flavor combinations mean you'll never make the same quiche twice.

Expert Tips for Making This Italian Quiche

• Pre-bake the pie crust to prevent a soggy bottom.
• Cook vegetables first to remove excess moisture
• Drain meats well before adding them.
• Freshly grated cheese for the best melting texture.
• Allow the quiche to rest 10–15 minutes before slicing. Don't overbake—the center should still have a slight jiggle.
• Use room-temperature eggs for a smoother custard.
• Fresh herbs added after baking brighten the flavor.
• A pinch of crushed red pepper flakes adds gentle heat.
• Brush the crust with egg wash before baking for extra color
• When using vegetables, do not overuse ones that contain lots of water, i.e., tomatoes, shredded zucchini. Squeeze out the seeds and blot dry the zucchini.
• Canned artichoke hearts, drained and cut up are a great addition in flavor to quiche
• Any kind of greens IE spinach, escarole, can be used, but boil them first to remove any dirt particles, and clean and squeeze out all the water before adding to the egg mixture
• Always drain cooked meats. Cold cuts are fine as is) Italian sausage and bacon must be drained on paper towels first
• Let the pie sit for a few minutes after baking to set before slicing
• Use any kind of cheese you prefer (mozzarella is a mild cheese and not as flavorful as using provolone, shredded, which is our first choice)

Suggestions, Additions, and Mix-in Ideas

• Cooked Loose Italian hot or sweet sausage, drained
• Crumbled cooked bacon
• Capicola sliced and chopped
• Pepperoni chopped
• Any Coldcuts you prefer (salami, mortadella, roast beef
• Escarole boiled and rinsed and water squeezed out
• Spinach or other greens boiled, rinsed
• Chopped bell or hot peppers, tomatoes, onions, artichoke hearts, mushrooms, chopped asparagus
• Cherry tomatoes
• Spinach, Kale, Swiss chard
• Broccoli rabe
• Caramelized onions
• Shallots
• Garlic
• Zucchini, Eggplant
• Roasted  fennel
• Asparagus
• Broccolini
• Green olives, Black olives
• Pepperoncini
• Banana peppers

Some Great Combinations for Italian Quiche

1. Italian Sausage and Spinach Quiche: A hearty brunch favorite featuring browned Italian sausage, sautéed spinach, mozzarella, Parmesan, garlic, and onions.
2. Prosciutto and Asparagus Quiche: Elegant enough for Mother's Day or Easter brunch with prosciutto, asparagus, Fontina cheese, Parmesan, and fresh basil.
3. Caprese Quiche: Fresh mozzarella, cherry tomatoes, basil, Parmesan, and a drizzle of balsamic glaze after baking.
4. Pepperoni Pizza Quiche: Pepperoni, Mozzarella, Parmesan, Pizza seasoning, Roasted red peppers, Mushrooms, Black olives. Serve with warm marinara for dipping.

More Recipes To Try:

Zucchini Tomato Tart
Easter Rustica
Bacon and Egg Biscuits
Italian Style Poached Eggs
Spinach and Egg Breakfast

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Questions You May Have When Making This Italian Quiche

• Can I make Italian quiche ahead of time? Yes. Bake it the day before, refrigerate, and gently reheat before serving.
• Can I freeze quiche? Absolutely. Cool completely before wrapping tightly and freezing.
• Should vegetables be cooked first? Yes. Cooking removes excess moisture and keeps the filling creamy instead of watery.
• Can I make it crustless? Yes! Simply grease your baking dish well and bake as directed.
• What's the best cheese for Italian quiche? Mozzarella and Parmesan are classic choices, but Fontina, Provolone, Asiago, and Pecorino Romano all add wonderful flavor.

Italian Quiche

Yield: 4

Author: Claudia Lamascolo

prep time: 15 Mcook time: 55 Mtotal time: 70 M

This is a pie filled with Italian cheeses, Italian meats and eggs baked into a deep-dish flaky pie crust. The pie is bursting with Italian flavors and perfect for any breakfast, brunch or light dinner.

ingredients:

• 1/2 pound (around 1 cup) thinly sliced and chopped capicola (hot ham), pepperoni, precooked Italian loose sausage drained or bacon
• 4 eggs
• 1 cup heavy cream
• 1/2 cup milk
• 2 cups shredded Italian blended cheese, extra sharp cheddar,  or use all provolone shredded
• 2 cups of fresh raw spinach or finely chopped escarole, boiled first, and then squeezed out all the water
• 1/2 teaspoon minced garlic
• salt and pepper to taste
• 1 deep-dish pie shell, uncooked, homemade, or store-bought
• 2 tablespoons of grated cheese and more for the top
• 1 teaspoon Italian seasoning
• 1/2 teaspoon granulated garlic powder
• Optional additions: sliced peppers, artichoke hearts, mushroom slices, grated eggplant, zucchini, or plum tomato slices

instructions:

How to cook Italian Quiche

1. In a medium-sized mixing bowl, whisk the eggs, milk, cream, herbs, grated cheese, spices, salt, and pepper to taste and set aside.
2. Use cooked meat of choice and add to the mixture (drained if using sausage or bacon).
3. Stir in the cheese, spinach, or escarole.
4. Note: You can add more garlic and sprinkle more grated cheese on top.
5. Pour into unbaked crust.
6. Place on a cookie sheet for any spillovers.
7. Bake on 350-degree oven until browned on top, and the middle no longer shakes, around 45 to 55 minutes.
8. Let it sit for at least 10 minutes before cutting.

Calories
415

Fat (grams)
22

Sat. Fat (grams)
11

Carbs (grams)
27

Net carbs
12

Sugar (grams)
10

https://www.whatscookinitalianstylecuisine.com/2014/03/capicola-and-spinach-pie-recipe-video.html

Italian pie, hot ham pie, escarole or spinach pie, breakfast quiche, Italian breakfast quiche

breakfast, brunch, pie

Italian

Created using The Recipes Generator

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Pancake Breakfast Casserole
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Disclosure: This recipe was originally shared in 2014. It was edited and re-published in 2020.