Pizza Quiche

To make the crust, whisk together flour, sugar, and salt in a medium bowl. Add cold, cubed butter and work into the flour mixture until some pieces are the size of oat flakes and some the size of peas.

Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring the dough together, moistening all flour bits.

On a lightly floured surface, dump out the dough mixture, wrap in plastic wrap, and refrigerate for 1 hour.

Roll out the dough into a 13-inch round on a lightly floured surface. Center in a deep 9-inch round pie dish, trim the overhang, and crimp the edges.

To make the filling, cook the sausage in 1 tablespoon of oil over medium heat, breaking it up as it browns. Remove sausage and set aside.

Add onions and garlic to the pan, cook until translucent, then add bell pepper and cook until softened. Add to the sausage.

Add remaining oil to the pan, cook mushrooms until browned, then add to the sausage mixture.

In a medium bowl, whisk eggs, milk, cream, spices, salt, and pepper.

Preheat oven to 375 degrees F and place a rimmed baking sheet in the oven to heat.

Sprinkle half of the cheese over the prepared pie crust, top with sausage mixture, pepperoni, and olives.

Pour egg custard over the filling and sprinkle with remaining cheese.

Place quiche on the heated baking sheet and bake for 40 to 45 minutes until cooked through and lightly puffed.

Remove from oven, spread pizza sauce over the center, top with pepperoni and cheese, and broil until cheese is melted and bubbly.

Allow to cool for about 30 minutes before slicing and serving.