Sicilian Quiche

Sicilian Quiche


  • 1 9-inch pie crust, pre-baked
  • 10 sun-dried tomato halves
  • 1 Tablespoons olive oil
  • 2 teaspoons Signature Spices Sicilian Pasta Seasoning, divided
  • 1/2 cup minced onion
  • 1/4 cup minced green bell pepper
  • and 1/4 cup quartered black olives
  • or 1/4 cup roasted red pepper strips (1×1/4″)
  • 3/4 cup shredded mozzarella cheese
  • 3 Tablespoons grated Parmesan cheese
  • 4 eggs
  • 2/3 cup milk
  • 1/4 teaspoon salt
  • Dashes freshly grated nutmeg


  1. Pour boiling water over the sun-dried tomato halves; soak 20 minutes. Drain and coarsely chop.
  2. Preheat oven to 325 degrees.
  3. In a small skillet, heat the olive oil and 1 teaspoon Sicilian Pasta Seasoning over medium-heat.
  4. Stir in onion and bell pepper; sauté until softened, about 5 minutes.
  5. Remove from heat and stir in the soaked tomatoes, the olives and red pepper strips.
  6. Sprinkle the cheeses evenly over the bottom of the pie crust.
  7. Top the cheeses with the onion/pepper mixture, distributing evenly.
  8. Place the pie plate onto a baking sheet to prevent spills in oven.
  9. In a small bowl, beat the eggs. Whisk in milk, salt, nutmeg and remaining teaspoon of Sicilian Pasta Seasoning. Pour into crust.
  10. Bake 50 minutes or until center is firm and top is golden grown. Remove from oven .
  11. Serve hot or at room temperature. Makes six servings.
  12. USE any of your favorite pizza toppings in place of the onion, bell pepper and black olives.

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