Deep Dish Quiche Pizza
 

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:yum:
This is delcious. Even my fussy dh loved it (he still won't LC), he even ate the piece I kept for breakkie as a midnight snack.

tasty
 

Glad you liked it....reminds me it's been awhile since I made this!!

Sharon, if you're reading - I'm making this tonight, and I have to tell you, I'm excited. The ingredients alone look yummy!

Be back to report later :)

Nat

OK the verdict is in: :yum:

I made it with ground beef, hot sausage, onions, and a little tomato. I may even have the nutritional information for the 'crust' still kicking around if anyone is interested.

This is a great recipe - I have lunches for the week (well nearly all of the week, I had to let mom & dad taste this one it was so good).

Definitely a new staple in the kitchen.

Nat

What is the approx. carb content?
 

Can anyone tell me what the approx carb content is for this deep dish quiche pizza? It sounds really good.

Halo, it is delicious - but unfortunately the carb count will vary based on what you put on the pizza. I'll see if I still have the info for the base alone - you'd have to figure out the numbers for the toppings, though.

Nat

Thanks..... I tried it this weekend... and the whole family loved it...

I'm just making this now and noticed the recipe doesn't say when to add the garlic. Does it go into the egg mixture?

Also, what is "pizza cheese" or "italian cheeses"? I only eat organic, so I'm not familiar with this item. I just assume mozzarella and parmesan are italian cheeses, but I must be missing something because they are already listed in the ingredients.

Thanks,
Wanda

I made this and it turned out incredible. I just used a whole bunch of cheeses and topped it with smoked chicken (from my smoker), smoked onions (from my smoker), red pepper and olives. It was like truly eating a pizza.

I put this in a cheesecake pan and it worked out very well!

Only problem was that I ate half the recipe! :eek: Maybe next time I'll be able to show some self-control.

Thank you Sharon!

Wanda

Re: What is the approx. carb content?
 

this is the count for the base only... the toppings will vary and so will the numbers :)

Total: 1062
Fat: 93 841 79%
Sat: 52 470 44%
Poly: 5 48 4%
Mono: 29 257 24%
Carbs: 10 41 4%
Fiber: 0 0 0%
Protein: 46 183 17%

Wanda, I put the garlic in the 'doughy' mixture. "Italian cheeses" to me, means Mozarella/ cheddar and parmasan - I also assumed it was 'listed already'. :)

Nat

Nat...

When you say "base", did you include the tomato sauce?

Thanks,
~Michelle

My base count (plus the 1c cheese that goes on top, and minus the chives and seasonings) came out to:

total calories: 2265
Fat: 166g
Sfat: 109g
Carbs: 40g
Protein: 128g

more values
 

I ran this through Master Cook, using my ingredients. The values are for six servings. My pizza sauce has 4 carbs per 1/4 cup:

* Exported from MasterCook Mac *

Deep Dish Pizza Quiche

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces cream cheese -- softened
4 eggs
1/3 cup heavy cream
1/4 cup parmesan cheese -- grated
1 tablespoon chives
1/2 teaspoon italian seasoning
1 cup shredded cheddar cheese
1 cup monterey jack cheese -- shredded
1/4 teaspoon garlic powder
1/4 cup pizza sauce
1 cup mozzarella cheese -- shredded
12 pepperoni slices
1/4 cup green pepper -- diced
1/2 cup mushroom -- sliced


Per serving: 440 Calories; 37g Fat (76% calories from fat); 23g Protein; 3.8g Carbohydrate; .2 Fiber, 224mg Cholesterol; 744mg Sodium

ECC: 3.6g

Karen

The recipe sounds great.......except.. is there something that I can substitute for the parmesan cheese? Or could I omit it entirely from the recipe? My DH cannot stand the sight or smell of parmesan cheese. Thanks for any replies!

What ingredient in the pizza 'base' has the most carbs?

You don't have to use any parmesan cheese - I don't and it works out just fine!

DDPQ
 

Here is a link to the another thread. You'll find lots of variations there...

http://forum.lowcarber.org/showthre...&threadid=44087

donald :wave:

original thread
 

This is the original thread....back from September 2001.

http://forum.lowcarber.org/showthre...3523#post163523

It's a fabulous recipe, Sharon! I love it. Thanks for putting it in the recipe section.

:wave:

Every time I make this, the base comes out too 'eggy'... it's always too moist. I even tried using only 3 eggs and cooked it for 45 minutes, and it was still kinda spongey. This only bothers me because I really don't like eggs, even the thought of them. This recipe tastes great, but I'm not a fan of the texture. Anything I can do to make it more like a real pizza crust??

There are some low carb pizza crust mixes and recipes around. For example, CarbSense makes a low carb crust mix. I haven't tried it--I have a box in my pantry and one today I'll get around to using it.

Well i just thought i would share that i too am a big fan of the pizza and have promised my family that it is on the menu at least once a week. What i do because there are four of us now doing the Atkins plan, is i double the recipe and make it in a 9 x 13 pan, the only variation is that i put in the whole "pint" or container of cream just because it's easier that way :) I also have tried making it with Alfredo sauce (the carb count is less than the tomato sauce) and grilled chicken with green onions. It's delicious....i also found that i bake the "crust" for 35 minutes..then bring it out of the oven and let it "rest" a little before adding the sauce and toppings. I tend to like it done a bit more and nice and golden brown on the top so it goes back into the oven for 25 more minutes. I use a "stone baker" pan too..enjoy everyone let me know how you like :)
:dazzle:
LoserTrish

Thank you! I just ordered some crust mix from Low carb depot... I'm sure I'll make it as soon as I get it, I'll post a review as well.

The site I ordered from didn't have any instructions on how to prepare the crust, I hope it doesn't need some gadget like a breadmachine.

This recipe is so good it doesn't need any more crust.

I first made it in a 9x13 using pepperoni as the bottom, and then the rest of the recipe basically as-is. It was wonderful.

Then I made a quadruple batch:

1 in a muffin pan (12).
1 in a mega-muffin (texas muffin) pan (6).
1 in a mini-loaf pan (8).
I had enough for more, so I saved it, and a couple days later made
1 in a pie pan (8 small slices).

Note: the pepperoni shrinks in cooking, so layer it all the way to the top of the muffin pans etc.

I added chopped finely jalapenos, anaheim chili, red bell pepper, mushrooms, and lots of red pepper flakes, to the base itself, and baked it. It of course was more bulky, but more solid.

I skipped the tomato/italian sauce because I forgot it. I had done a bunch of pepperoni on my foreman grill and saved the pepperoni oil, and I then fried some (already-crockpot-cooked) chicken in the pepperoni oil.

When the base was done baking I added tons of toppings including the chicken, more jalapeno, cilantro, lots of green onions and then I dumped jack cheese -- more than the original recipe called for (jack has <half the carbs of mozz, so you can use more without guilt) over the top and baked again till done.

I thought without the tomato sauce it would be bad, and the eggy base is great but on the edge of "not sure about" for me, but mixing lots of ingredients into the base itself improved it I think. The monterey jack cheese was great with it and I do not miss the tomato sauce in the slightest (I love that, so was sure I would!).

It isn't spicy enough oddly. I thought sure the jalapeno would do it. MORE jalapeno next time. :D

I call the last version with chicken and cilantro and jalapeno, "Spicy Southwest DDQ Pizza Pie".

I'm going to have to focus on something else for awhile though. This stuff is so good I can't stand it, I'm tempted to live on protein drinks and DDPQ variants!

PJ

I would like to thank you for the receipe. I made the dish tonight and just finished eating. MMMMMMMMMMM sooooooooo good.
It really did taste like pizza. :roll:

Incredible!!
 

Made this tonight, been craving pizza horribly, I am now happy again=)

I used:

4 ounces cream cheese -- softened
4 eggs
1/3 cup heavy cream
1/4 cup parmesan cheese -- grated
1 tablespoon chives
1/2 teaspoon italian seasoning
1/4 teaspoon garlic powder
1/2 cup pizza sauce (8gm carbs per 1/2cup)
3 cup mozzarella cheese -- shredded (part skim)
24 pepperoni slices
1/4 cup onion -- diced
1 cup mushroom -- sliced

Plugged into fitday (and I entered info for a few of the items I had info on)

Per serving: (1/6 of recipe = 1 serving) 418.8 Calories; 32.6g Fat (70% calories from fat); 25.51g Protein; 5.8g Carbohydrate; .5 Fiber, 250mg Cholesterol; 817mg Sodium

Now, I accidentally popped the quiche part (whoops), but by it flattening out, ended up being crustlike. Gonna try a different variation eventually with alfredo sauce and spinach myself.
You guys rock, keep the recipes coming!

Made the Pizza Quiche and it was so good! My mom came over and I nuked the leftovers, she loved it and wanted to know where I bought it! :D
She couldn't believe it!Thanks for all the great recipes!

Just have to add my vote for this recipe... it's great!!

This stuff is excellent! Can't wait for football season!

How do you add this into fitday?