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-   -   Deep Dish Pizza Quiche (http://forum.lowcarber.org/showthread.php?t=44087)

kish Thu, May-08-03 13:44

DDPQ
 
I made this the other day and it was excellent. My co-worker making some tonight and shes not on Atkins. I'm making it again tonight! :thup: It's a keeper!

-K

kish Thu, May-08-03 13:44

DDPQ
 
I made this the other day and it was excellent. My co-worker making some tonight and shes not on Atkins. I'm making it again tonight! :thup: It's a keeper!

-K

Wolfiesask Thu, May-08-03 20:33

I'm speechless!
 
:thup: It was incredible!!!!!! It was so good I could've eaten the whole pan (but I didn't)! Leftovers for brekkie tomorrow for sure....maybe supper too! WOW! :thup:

I can't believe I can still have pizza....it makes life worth living! (just a slight exaggeration)

Nicole :wave:

DWRolfe Tue, May-27-03 19:14

I made this for company this weekend and it was a hit with all. I made 2 "crusts" and let people mix 'n match their toppings. Everyone had a hand it the prep and enjoyed the outcome. And yes, it was also good for the cold pizza for breakfast crowd.

Donald :wave:

nana Fri, May-30-03 15:40

Wow what a recipe! I made this for my family and everyone liked it, including my picky autistic grandson who only eats certain foods. This was a hit all around. Thank you, Thank you for a great meal. :yum:

JoAnn

caverjen Sat, May-31-03 17:29

husband's favorite
 
DH likes me to make this about once a week. He is thrilled we can still have pizza while eating low carb. I also made it for his parents, and they like it so much they came back for thirds (very unusual for them). I make a pepperoni version for the kids. For us grown-ups I spread pesto sauce or olive tapenade over the crust, then top it with thinly sliced tomatoes, mushrooms, spinach and feta cheese. Thanks so much for a wonderful recipe and a great break from meat and veggies!

Jen

PJ in Miam Sat, May-31-03 17:46

Donald I just wanted to say thanks for posting this recipe. It's unbelievable. I made a batch as an experiment (using pepperoni at the bottom of a 9x13) and loved it like crazy.

So, wanting something to freeze, I made a triple batch, but because I added stuff to the eggy mixture it became a quadruple batch. So, still using pepperoni at bottom, I made it in a muffin pan, in a mini-loaf pan, and in a texas muffin pan, and in a pie pan, as well. (I wanted diff amounts of carb/protein I could choose depending on how my day was going.)

I like it best with diced veggies and shrooms mixed inside the eggy mixture as to me, it makes it a little more solid and less just-eggy.

On the last (pie pan) batch, I put lots of jalapenos and red pepper flakes in it and on it, and fried some (already-cooked) chicken in pepperoni oil for the top, along with cilantro, for a spicy southwest version.

On one batch, I forgot the tomato/italian sauce until later and ended up drizzling it over the toppings. Came out great anyway!

On the last batch, I forgot the tomato sauce altogether, and used jack cheese instead of mozz (and lots of it), and I was about to despair being such an airhead, but it still tastes SO awesome!

I can't boil eggs without messing it up in some way. This is obviously a recipe that just can't be killed!

Other than this sneaking neurosis that the taste alone could throw me out of Ketosis -- how can anything that helps you lose weight taste so good?! -- I'm enjoying this like crazy.

My nearly-7 year old also thinks it's awesome, and I keep some in the fridge she can microwave if she gets the munchies for something other than all her fruits.

The only problem I'm having is NOT eating it three times a day.

PJ

PJ in Miam Sat, May-31-03 17:53

Oh! I forgot to mention that I have added some grated (food processor) cauliflower to the later batches. I can't taste it at all, and it seems to add a tad bit more solidity/bulk to the eggy mixture, and soaks up a tad bit of the wetness. (The recipe's perfect as is, but everytime I make it I try something different!)

PJ

DarkLotus Sun, Jun-01-03 15:46

Donald, I wanted to thank you for that wonderful recipe! It was the absolute best egg dish I have ever had. And I HATE eggs! :D
My whole family loved it. I gave some to my dad who's going to be starting Atkins soon, to show him what he has to look forward to. I used Mario Batali's jarred sauce, ground turkey, peppers, and scallions, and omitted the cheese on the bottom.

hometeachr Wed, Jun-04-03 14:05

Huge Cyber hug to Donald
 
:daze: I cannot believe how good that pizza is! I sent toe recipe to my Mom who is just starting too. I have been on Atkins only 2 1/2 weeks and all of these wonderful recipes everyone posts have been helping me through-now this pizza recipe--I am now positive I can make this LC a WOL. THANK YOU Donald. I pray that God sends you great blessings because your recipe is a great blessing to me.

rishamoon Thu, Jun-05-03 17:20

I'm SO Excited!!!
 
I've got the DDQP cooking away in the oven and it smells great! Myself and my 3 year old are anxiously awaiting the first bite. She "helped" with the toppings, so I think she might even be more excited than *I* am...

*doing a happy dance*

I will be back later with the results.

rishamoon Fri, Jun-06-03 17:43

OMG!
 
That was WONDERFUL, and my 3 year old loved it... there was only one piece left to stick in the fridge last night... and I just ate it cold... it is even better cold... it is JUST like cold pizza... I'm in heaven!

:thup: :thup: :thup: :thup: :thup:

catspaws Sat, Jun-07-03 21:52

Donald, This is simply the best LC recipe I've ever seen or tried--simply incredible! :daze: Thanks for sharing!

Do you have any other fantastic recipes you'd like to share with us? Let's face it, if you're capable of creating a recipe as amazing as this one, it can't possibly be the only one up your sleeve. Spill the beans! :)

Thank you again--you have changed my LC-ing life for the better (by far!) as of today.

Barbara :wave:

jerppt Sun, Jun-08-03 13:08

Donald,
I was skeptical to try this because of an egg mix with pizza stuff but OH MY GOSH!!! I don't think I will ever want to go back to regular pizza -This was AWESOME!!!! :yum: :yum: :yum:

One question-
How many pieces do you divide it into in the 9 x 13 pan and were the totals you gave on the 1st page for the whole pizza or say a 2 by 2 inch slice???


THanks again -- !! and by the way congrats on your GREAT weightloss so far-you are inspiring me alot!!!

DWRolfe Mon, Jun-09-03 10:20

DDPQ
 
Quote:
Originally posted by jerppt
One question-
How many pieces do you divide it into in the 9 x 13 pan and were the totals you gave on the 1st page for the whole pizza or say a 2 by 2 inch slice???


I think the counts are based on cutting the 13 x 9'er into 6 pieces, which is what I ordinarilly do. However, if I'm going to have this for dinner rather than lunch, I'll sometimes cut it into 4 larger pieces.

And of course, those counts will always vary, depending on your toppings.

Enjoy!

Donald :wave:

RickinTN Mon, Jun-09-03 17:36

Re: Deep Dish Pizza Quiche
 
Okay, I have to ask. So, please forgive me. What kind of taste does cream cheese give to this? It sort of sounds gross. But, I am going to try it.

The only way I have ever eaten and liked cream cheese was in a cheese cake

digwig Mon, Jun-09-03 18:03

Hi Rick,

Trust me on this one: make this recipe! It really does taste exactly like the real thing. I was skeptical too and thought it would turn out like quiche, but the cream cheese adds body to the egg mixture and makes the texture wonderful.

This tastes like pizza, you will not taste the cream cheese at all. I promise you can come over to my journal and yell at me if it's not true :)

Happy munching!

Dig

RickinTN Mon, Jun-09-03 20:21

I will have to try it then Thanks :)

Brandon Tue, Jun-10-03 12:47

Deep Dish Pizza Quiche - How to Prepare?
 
I've seen the recipe Donald posted and I've always just thought to myself, yeah right.. I was a pizza connoissuer before this wol and just assumed it would never taste like real pizza. Well, I've decided to give it a shot and see what happens.

There's only one problem. I can't cook to save my life! So i've got a list of a few questions and I would be very grateful for some help.

Here's the famous recipe I'll be following.

Quote:
DEEP DISH PIZZA QUICHE

4 oz softened cream cheese
4 eggs
1/3 cup heavy cream
1/4 cup parmesan cheese (grated)
1 tbs chives
1/2 tsp Italian or pizza seasoning
2 cups shredded cheese (I use mozzarella /cheddar mix)
1/2 tsp wet garlic or 1/4 tsp garlic powder
1/2 cup lowest carb tomato or pizza sauce
1 cup mozzarella cheese
Toppings to taste (I use pepperoni, sausage, onion, green pepper, mushrooms, whatever!)

Beat together cream cheese and eggs till smooth.
Add cream, parmesean cheese and spices
Spray 13x9 glass baking dish with oil
Put 2 cups of shredded cheese in dish and pour egg mixt. over Bake at 375 for 30 minutes
Spread with sauce and then add your toppings
Cover with mozzarella cheese
Bake till browning and bubbly
Let stand for 5 minutes or so.


Ok, so first of all, I need a pan to put all this in. I read that a lot of people use 9x13 glass pyrex pans, so I'll pick one of those up tonight.

Now.. beating the eggs and cream cheese.. I can do this with a bowl and spoon right? I don't have an electric mixer or anything.

Add the cream, parmesean cheese and spices. I have the kraft parmesan cheese that comes in the green tubes that you use to put on top of pizza. Does this count as grated?

Put 2 cups of shredded cheese in dish and pour egg mixt. over Now, I read about people using pepperonni to use a the base. I bought the little slices of pepperonni like youd see on a mini pizza. Is that the right size slice of pepperonni, or should I buy bigger slices, like bolonga sized?

Concerning the cheeses I normally but the Kraft shredded cheeses that are in those re-sealable bags, will that work for shredded cheeses?

Softened Cream Cheese - Is this regular cream cheese or will it be labeled softened?

Tomato Sauce I really do not like pizza's with sweet tomato sauce, any suggestions on brand names? What do you normally use?

Italian sausage as a topping I'd like to use italian sausage as a topping, can I just pick up an italian sausage and dice it up, or do I need to cook the sausage first?

Final Question Is garlic salt, the same as garlic powder?


Ok, that's it. Thanks in advance for any answers, I know thats a lot of questions!!!

Debi Warne Tue, Jun-10-03 14:08

beating the eggs and cream cheese .. . yes, beat it until it is mixed well together

Add the cream, parmesean cheese and spices that cheese should work fine, but you might enjoy the other next time you make it.

I bought the little slices of pepperonni like youd see on a mini pizza. It will work

I normally but the Kraft shredded cheeses that are in those re-sealable bags, will that work for shredded cheeses? yep, that'll work

Softened Cream Cheese - Is this regular cream cheese or will it be labeled softened? It will be your regular cream cheese, you can set it out for a while and let it soften or place in the microwave for 30 seconds on medium setting to soften. Letting it be closer to room temperature will make it easier to work with (softer).

Tomato Sauce I really do not like pizza's with sweet tomato sauce, any suggestions on brand names? What do you normally use? You can find tomato sauces or even pizza sauces with little sugar (there is sugar in tomatoes), but look for one without added sugar, you might look for Hunts, I think they make a stewed type of tomato with onion and garlic in it -- that'd be good. I use just canned tomatoes and add garlic and onion and other stuff to it.

Italian sausage as a topping I'd like to use italian sausage as a topping, can I just pick up an italian sausage and dice it up, or do I need to cook the sausage first? I think I'd cook it first, kind of scramble it and let it brown and drain off the excess fat. Then you could sprinkle it over the pizza.

Final Question Is garlic salt, the same as garlic powder? No, garlic salt has salt in it, so if you use it you would want to cut down on any other salt. You might look for the jars of garlic, or buy some cloves of garlic -- I use the jars and I really like it -- you can find chunks or minced, I usually buy the minced it is a finer cut.

Hope this helps and enjoy that pizza!

Brandon Tue, Jun-10-03 14:12

Thank you!!! :)

RickinTN Tue, Jun-10-03 14:51

I am becoming more and more convinced to try this tonight. Can anyone tell me how many servings it makes and about how big a service slice is?

My wife is asking :)

Brandon Tue, Jun-10-03 15:02

Hey there Rick! Looks like that makes two of us.. going to give it a shot tonight! I'm going with pepperoni and sausage.. Guess we'll see how that works out. Good luck with yours!! :D

jerppt Tue, Jun-10-03 15:33

RickinTN

This was posted back on pg 9 of this post

quoted per DW Rolfe(original post of recipe)
I think the counts are based on cutting the 13 x 9'er into 6 pieces, which is what I ordinarilly do. However, if I'm going to have this for dinner rather than lunch, I'll sometimes cut it into 4 larger pieces.

And of course, those counts will always vary, depending on your toppings.

digwig Tue, Jun-10-03 15:47

It really does depend on the toppings. I find that my husband and I can polish off most of a pepperoni version, but if we add Italian Sausage then we can only eat half.

I recommend adding more meat, because you will want this for breakfast in the morning and you'll be more likely to end up with leftovers if there are plenty of toppings.

Stop back tomorrow and tell us how you liked it.

Dig

2bthinner! Tue, Jun-10-03 16:05

Personally
 
I find beating works better with a fork. Good luck. I haven't tried this yet as my family is major into pizza, and aren't ready to try it. :p

jeanyyy Tue, Jun-10-03 16:07

Just curious, Donald.. you didn't "create" this recipe yourself, did you? It's listed under Reader's Low Carb Recipes above and even the poster there indicated it wasn't "her" recipe. I know it's all over the net, too.

Brandon Tue, Jun-10-03 17:58

Thanks, I'll give that fork a shot :)

Quick couple of questions, can I prepare the "base" and stick it in the fridge to be used a couple of hours later?

Also for those who used pepperoni as the base, does it need to microwaved, or will it become crunchy when baked? My microwave is packed up since I'm moving.

wils Tue, Jun-10-03 18:20

Brandon , go to Wal Mart and buy and electric mixer for 20.00 or less probably in the U.S. , it will save you a lot of work in the long run!!! Just my suggestion.

Brandon Tue, Jun-10-03 18:41

Quote:
Originally posted by wils
Brandon , go to Wal Mart and buy and electric mixer for 20.00 or less probably in the U.S. , it will save you a lot of work in the long run!!! Just my suggestion.


Wow, you weren't kidding. after about 5 minutes of trying to do that by hand I said screw it and put the egg and cream cheese in a blender.


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