Pizza bolognese quiche


When it sounds both crazy and enticing

Life is all about choices. Do I wear the green shirt or the blue one, since I can’t wear both at once. Do we want this car or rather that car? A lot of black and white questions. Luckily there are a few solutions to that conundrum when it comes to food. This is actually how pizza bolognese quiche was born. When I couldn’t decide between making spagetti bolognese, pizza or quiche. Let’s make it clear: this is full-blown indulgence and throws calories around like confetti on mardi gras. So, to give you a heads-up on what to expect: this quiche is kinda like Chicago-style deep dish pizza meets spagetti bolognese meets savory French tarte. So it’s no less than three meals in one. Now if that is not super efficient, I don’t know what is.

At a glance
  • Servings: 12 slices
  • Preparation time: 25 min
  • Oven time: 45 min
  • Time from start to finish: 1 hr 10 min
  • Ready-made quiche dough
  • 2 tablespoons of bread crumbs
  • 10 ounces (280 grams) of ground beef
  • 17 ounces (480 grams) of diced up, canned tomatoes
  • 2 tablespoons of tomato paste
  • 7 ounces (200 ml) of heavy cream
  • 2 eggs
  • 7 ounces (200 grams) of shredded mozarella
  • 1 tablespoon of canola oil
  • 1/2 medium-sized onion
  • 1 garlic clove
  • 1/2 teaspoon of dried oregano
  • 1/2 teaspoon of dried basil
  • 1/4 teaspoon of thyme
  • 1/8 teaspoon of nutmeg
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of pepper


Cut the garlic and onion into small-ish dices and cook it in a pan on medium heat with the canola oil. Next add the ground beef and once it has browned add the tomatos, tomato paste, heavy cream amd spices. Take the pan of the heat and then whisk in the eggs. Afterwards stir in 2/3 of the mozarella.

With the filling being done, prepare a casserole dish with the quiche dough and drizzle the bread crumbs on the buttom of the dough. This helps soaking up some of the moisture of the bolognese.

Pre-heat the oven to 400 degrees Fahrenheit/200 degrees Celsius. Fill the bolognese in the casserole dish and drizzle the remaining mozarella on top. Bake the quiche for 45 minutes and let it rest for 10 minutes outside of the oven to allow it to properly solidify before serving.

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