It is almost wrong to call this dish a quiche because it is so pizza-y. It's very savory and delicious. I have always made it for breakfast, but it could definitely be eaten for lunch or dinner.
This was another recipe that I had prepped and brought in a cooler to the BF's cabin. I mixed the evaporated milk, egg, flour, basil, and garlic powder before making the trek to northern Wisconsin.
1 unbaked 9-inch frozen pie shell
2 cups of shredded Italian-blend cheese
20 to 30 pepperoni slices cut into quarters
1 can (12 fl. oz.) evaporated milk
3 large eggs, beaten
2 tablespoons flour 1 teaspoon dried basil
1/8 teaspoon garlic powder
Start by layering 1/2 of the cheese and 1/2 of the pepperoni quarters on the frozen pie shell.
Next, add the egg mixture. Then, top with the rest of the ingredients. The egg mixture definitely leaks over the edges of the pie shell. I'd definitely cook it on a cookie sheet or pizza pan. If you have extra veggies in your refrigerator, add them to the pizza toppings. The BF's mom had some extra green onions. I placed those on top.
Bake for 40-45 minutes at 350 degrees. Do the knife test.
My only regret is that I didn't make two. The recipe supposedly serves eight, but it didn't seem like it was filling enough for our group of six adults.