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Pepperoni Pizza Crust-less Quiche

This quiche is super stuffed full of veggies, but because of the awesome pizza flavors, the pickiest of eaters won't mind;

CourseBreakfast, Main Dish
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Author Lindsey Dietz


  • 2tablespoonsbutter or ghee
  • 1/2cupyellow oniondiced
  • 6-7red or orange mini sweet peppersdiced
  • 4clovesgarliccrushed
  • 1/2head kaletorn away from the stems
  • 10pastured eggs
  • 1teaspoonsalt
  • 1teaspoondried oreganoor fresh if you have it!
  • 1teaspoondried basilor fresh if you have it!
  • 1/4teaspoonwhite pepper
  • 14nitrate-free pepperoni slicessuch as Applegate brand, divided
  • 1cupgrated mozzarella cheesedivided
  • 1/2cupgrated or powdered Parmesan cheesedivided


  1. Preheat the oven to 350 degrees Fahrenheit and grease a 9" pie plate.
  2. Melt the butter or ghee in a cast iron skillet.
  3. Add the diced onion and saute 3 to 4 minutes.
  4. Then add the diced peppers and crushed garlic. Saute another 3 or 4 minutes.
  5. Add the kale and stir until it's wilted.
  6. Remove from heat and set aside.
  7. Crack the eggs into a mixing bowl and whisk.
  8. Add the sauteed veggies, 3/4 cup of the mozzarella cheese, and 1/4 cup of the Parmesan, and all the herbs and spices.
  9. Stir to combine.
  10. Dice 6 of the pepperoni slices and stir them into the egg mixture. Pour into the greased pie pan.
  11. Top the unbaked quiche with the remainder of the cheese (1/4 cup mozzarella, 1/4 cup Parmesan) and the remaining (whole) pepperoni slices.
  12. Place in the preheated oven and bake 40 minutes.
  13. Slice and serve!