I feel like I've died and gone to heaven! I only wish I hadn't let my kids try it...the leftovers would have been great for the rest of the week. I can't believe how AWESOME it is! I've GOT to find some more really good recipes like that one. I've been a little bored and feeling kind of deprived lately.

I input all of the ingredients into fitday and came up with a total of 29 carbs for the entire dish. I cut it into 6 pieces so I'm figuring 5 carbs each. How, though, can I put that into fitday as a custom food? Has anyone broken it all down?

Tricia

I KNOW! Thank Donald!!!

I have the base ingredients in Fitday as a custom food and create custom files with toppings then toss them together on the screen.

Just to compare- (yours could easily be different than mine)

A basic piece without topping such as meats and veggies is:
323 cal, 23g fat, 6g carb, 1g fiber, 23g protein

Definitely not a bad deal if you do okay with dairy!

The Deep Dish Pizza Quiche is the best, we have it every weekend.

Just because I know people will ask, here is the receipe:

http://www.lowcarb.ca/recipes/snack107.html

omg that pizza is so great. My kids and dh love it too. We have it at least once a week. There is also a recipe called collaboration lasagna that is based on this recipe. I haven't tried it yet but am planning to this week.
tam

Sorry I don't know how to work fitday yet,I'm going to have to work on that soon.I just wanted to comment on the Deep dish pizza. It was really good. I'm going to try and make a lasagna recipe based on it. Using ricota. parmesian, and a meat sause. I have to double the recipe,my husband and daughters like it too!

I'm going to try and make it this afternoon and have it for dinner.

My cooking wares are minimal, to put it mildly. What does one use to make this? A pie-like tray? Or, a squarish one? Metallic, or glass?

Thanks, I'm pretty clueless when it comes to cooking things.

And I'll enjoy every bite!

And everyone loved it. I was the only Atkins dieter there, but no one complained about having to eat my diet food! I didn't even get to take home any leftovers!

I will make it next week for my family. I think my kids will love it.

Thanks Donald!

BTW, Frederick,

I make it in a 13 x 9" glass (Pyrex) pan and it worked fine. I would think a metal one would work well too. I always forget which one burns more easily - glass or metal pans, but it was pretty easy to tell when the quiche was done. If in doubt, just stick the tip of a knife in the center before you add the sauce and extra cheese and if the knife comes out clean (except for some cheese) it's finished.

Many thanks, Marimba!

I'm going to go out and pick up a glass pan and make it for dinner tonight.

Great receipe. I have it once a week.

I've had it only one, but I think I'm needing to make it again soon. It's such a yummy dish!

BTW- I used a glass Pyrex 9x13 pan. Came out beautifully! I think metal would cause the quiche to burn if you don't watch it-- metal is a better/faster heat conductor.

Nikki

I am assuming you get the low carb pizza sauce in a health food store. I saw a pizza sauce there and it was reasonably priced but seemed to have too many carbs. How many carbs should the sauce have in it?
I shouldn't have this on induction right? or is the pizza sauce okay because it's made out of tomato?

I just used plain tomato sauce and mixed in salt, pepper and Italian seasoning to taste. A half a cup of tomato sauce has 8 carbs and when you spread that over the whole thing, that's not too bad.

Tricia

I found a pizza sauce in my normal grocery store that has 1 carb per 1/4 C. You just have to look at all of them to find the lowest carbs.