Pepperoni Pie

Five ingredients, one bowl, no crust to fuss with. Chopped pepperoni, cubed mozzarella, beaten eggs, milk, and flour get mixed together and poured into a greased pan. Thirty minutes later you have a set, savory custard loaded with spicy pepperoni and melty cheese pockets.

The flour mixed with the eggs and milk creates a self-forming batter that sets up firm enough to cut into clean wedges. It’s somewhere between a quiche and a pizza bread, with no pastry shell needed.

The pepperoni releases its spicy, slightly smoky fat into the batter during baking, flavoring the entire pie from within. Cubed mozzarella (not shredded) creates distinct pockets of melted cheese rather than a uniform cheesy texture throughout.

Cut into wedges for an appetizer or first course. Bigger portions work as a main with a side salad.

Kitchen Tips

• Chop the pepperoni into small, uniform pieces so every bite gets some.
• Cube the mozzarella rather than shredding. Cubes melt into gooey pockets instead of disappearing into the batter.
• Grease the pan well. The cheese melts against the edges and sticks.
• The pie is done when the center is set and doesn’t jiggle. Overbaking dries it out fast.

Variations

• Italian sausage version: Replace pepperoni with cooked, crumbled Italian sausage for a milder, meatier pie.
• Veggie pepperoni pie: Add diced bell peppers and sliced black olives for a more pizza-like flavor.