Quiche Lorraine Pizza
Author: Pizza Today
Recipe type: pizzas
Ingredients
- 1 19-ounce proprietary dough ball
- 7 ounces grated Gruyere cheese
- Quiche filling (See recipe below)
- 3 ounces sliced red onions, sweated till limp but not cooked through
- 7 ounces Canadian bacon (optional to slice or keep in rounds)
- Tablespoon shredded arugula and diced roasted red peppers
Instructions
- Form a 14-ounce round with the dough and place the Gruyere on the dough.
- Place the onions on the cheese and pour the quiche sauce over all.
- Finally, place the Canadian bacon over the pizza. (Remember that this is a fluffy pizza and cutting through the ham round may make it pop up, looking unsightly, so you may opt to slice the ham thinly in strips.)
- Bake for at least 15 minutes until the egg mixture has set. This can be seen if you shake the pan. When it is set, it won’t be wobbly any more. You can also stick a toothpick in the center and remove. If it comes out wet and sticky, the quiche mix hasn’t set yet.
- Garnish with sliced arugula and diced roasted red peppers for a magnificent finish.
Quiche Filling
Quiche Filling -- Quiche Lorraine Pizza
Author: Pizza Today
Recipe type: sauce
Ingredients
- ½ cup Parmesan cheese
- 3 eggs
- 4 ounces Béchamel sauce
Instructions
- Crack the eggs in a large bowl and whisk in the Parmesan and Béchamel sauce.
- Continue mixing until some air has incorporated into the liquid.
