My Hero ... sigh!
Donald ... this recipe is on my to-do list. I go grocery shopping tomorrow and I will mark down all the ingredients needed.
Thank you ever so much for posting it. It must be fantastic judging from all the responses you got.
Yippee ... I'm gonna have pizza tomorrow, na na na na na!
Well, that was interesting
I think I'm a little upset at this recipe.
You see, in the past I've been in the habit of eating pizza until I waddle away. One slice doesn't do it, no, I've been known to keep chomping until nothing but a grease stain is left.
Now here is a dish that brings that same flavor to my palate. And because it's still a lot of carbs for me in a day, I have to stop at one slice.
One. Lousy. Slice.
Oh, I tried everything. Ate my salad first. Drank half a quart of water at the table. Took slow, careful, measured bites. And there the pan sits, with two whole pieces left.
I had to actually get up from the table. :rolleyes:
My impression after eating this is that the flavor is strongly reminiscent of lasagne, as much as it evokes pizza. It's definitely a knife-and-fork dish; the crust came out soft enough to be dangerous when the kids tried to pick it up. It definitely has a combination of flavors that I didn't realize until now I was sorely missing.
I just made it w/goat cheese, spinach and pine nuts and my head exploded.
Ohmygawd ... !
Ohmygawd ... ! Ohmygawd ... ! Ohmygawd ... ! Ohmygawd ... ! Ohmygawd ... ! Ohmygawd ... ! Ohmygawd ... ! Ohmygawd ... ! Ohmygawd ... ! Ohmygawd ... ! Ohmygawd ... ! Ohmygawd ... ! Ohmygawd ... ! Ohmygawd ... ! Ohmygawd ... ! Ohmygawd ... ! Ohmygawd ... ! Ohmygawd ... ! Ohmygawd ... ! Ohmygawd ... !
I made this last night. I ate two pieces, what a pig huh? DH ate two pieces and he usually can only eat one piece before he is stuffed. We both could not move afterwards, we were soooo stuffed! This was absolutely yummy. It is going on my top 5 list of great LC recipes. Donald, thank you, thank you, thank you.
One slight glinch though, perhaps my gas oven cooks at a greater heat because the bottom had a bit of a burnt egg taste. We just scraped off the bottm layer of egg mixture that had seeped in between and below the pepperoni. I'm going to try to bake it for perhaps 20 minutes instead of the 30 so it won't burn during the final baking while waiting for it to get bubbly and browned.
DH eats pizza with a knife & fork, I eat it in hand and it worked out well for both.
Glad you enjoyed it Norma June!
BTW, I also keep an eye on that second bake and pull mine when I think it looks about right rather than being strict about the timer. I think it varies depending on the toppings and your oven, as you pointed out.
Your note (and S_Hysmith 's) reminded me of how happy with this dish early on in my LCing. I still love it. But I do find that one piece is enoguh for me now. If it's for dinner, I cut the whole thing in quarters and eat one piece. For lunches, I tend to take smaller slices. But I eat less of everything now than I did early on.
But if you have a craving for 'za, this works really well!
P.S. The recipes for Collaboration Lasagne that digwig created using this as the base is excellent, makes a ton of food and freezes well. Check it out in this section too!
Donald, I cooked mine in a corning wear dish (about 2 - 3" high?). I sauteed mushrooms, green & red pepper and onions prior to putting them on top. Oh and I added par cooked bacon and a few pineapple pieces because they were the ingredients I always really loved on my pizzas.
I think it was a case of the mozzarella taking quite a time to bubble & get browned that caused the burnt taste but even with the scraping of the bottom it was to die for.
Oh and I got six good size slices out of it. Next time I won't be such a pig and only eat one slice perhaps with a salad.
You're the greatest, my hero ... sigh!
Do I have the right carb infor for this?
Is it 10g for the base only?
Deep Dish Pizza Quiche question.
Is this 10g for the base only? Then I add the counts in for the sauce I use and the toppings and cheese or what?
Made this Sunday Night; polished it off Monday Night - I found the flavor improved the 2nd night.
Stunningly good - a great change of pace from steak, pork & chicken.
I used a natural PepperJack cheese (Monterrey Jack w/ hot peppers) instead of Mozzarella, minced green onions instead of chives, and topped with Spicy Pepperoni, Chopped Green Olives, and Chopped Jalapeno peppers. I didn't believe how much the base rose during the first pass through the oven.
Yes, I ate too much - but it was a mild setback that only redoubles my resolve that this WOE is a winner.
Can't wait to try this recipe..
I love pizza and will certainly give this a try, thanks for sharing
I believe the dish has 6 servings in it at 6 carbs a servings. Unless you went overboard adding toppings like tomatoes, or onions, I wouldn't worry about it adding much more. :D
Hello all you pizza quiche fans and especially Donald!
I made a few alterations to Donald's recipe and came up with enchilada quiche. Here's what I did. I left out the spices and the parmesan cheese in the egg part of the recipe. Instead I added one can (drained) chili peppers and 1/2 tsp Emerald's Essence or you could use some kind of spicy seasoning. I baked that as directed. For the topping, I cooked 2 lbs of hamburger, drained the fat, added one can of the lowest carb enchilada sauce I could find, and heated it up. Put this on the baked quiche, sprinkle on the cheese. Heat till cheese melts. Serve with sour cream, Chalula sauce, and maybe a little shredded lettuce. It was so very good. I used "hot" enchilada sauce. :yum:
I imaging one could do all kinds of things with the egg part of this recipe!
Here's another variation.
After I sprayed the pan w/ oil, I roasted 3 cups of cauliflower in the pan for about 35 minutes (they turned from white to a light golden color.) I then added the 2 cups of cheese & egg base on top of the roasted cauliflower and proceeded w/ the recipe as written.
With the added veggie, the base came out much more substantial than usual. I found that one serving satisfied me and I easily resisted that 2nd serving. It reheated nicely the next day.
(Oh, I topped with beef link sausage [sliced 1/4" thin], mushrooms, and jalapenos [all sauteed together] and, of course, spicy pepperoni & cheese.)
I made this dish this morning to eat for dinner. It smells wonderful and looks heavenly! Don't know if I will be able to hold off til dinner time..It just might make it to lunch !
Thanks for a great recipe :)
~ Starz ~
I made it there a few months ago and it was definitely the best LC recipe I ever made. However, I dislike eggs so is there any way to reduce the volume of eggs without compromising the excellent texture. Also, pizza sauce ,for some really bizzare reason is not sold here. I used tomato puree last time but it turned out too heavy, can anyone reccomend any substituitions? Would a spaghetti sauce do?
Try using 2 cups of shredded, roasted cauliflower to replace a couple of the eggs. (Roast the shredded cauliflower in the pan before adding the egg/cheese batter.)
You can also try adding additional Italian spices / chopped green onion / oregano / minced garlic, etc, to overpower the eggy taste, if that is what you find offensive.
You could experiment with tofu, soy protein isolate, xanthan gum, and / or flaxseed meal, but I have no idea how that might turn out.
Made the pizze recipe, LOVED That! Can't wait to try the lasagna recipe!
Wonderful. I found this forum while searching for recipes. I was responsible for snacks for a meeting amongst friends. I am and have been a LC for appx 4 yrs. I wanted something new and something that my friends would enjoy and could eat. One is gluten intollerent (bordering Celiac Sprue), another is on very strict diet from naturopath similar to Atkins, and yet another has MANY food allergies. Now that's a challenge. The pizza quiche was a success. I made it in a 13"x9" pan and cut it into 20 pieces (just snack food remember) and there were 8 people present. I had no leftovers (sad face). They all wanted to know how to make and we brainstormed on variations (mexican, breakfast, etc....). My only regret is that I didn't sneak a little to keep at home for myself. Oh well, I'll just have to make some more. Have to figure out how to keep my husbands hands off of it tho. He really liked it but he can and does eat everything without any negative effects (grrrrr). Thanx again :wave:
Dearest Donald. I have been meaning to thank you for this recipe for the longest time. Made it again tonight, better than ever. Many many thanks.
Norma June, to prevent burning the bottom of pie, I put my toppings on and brown under the broiler. That way I find the bottom doesn't burn and the toppings brown up nicely. Yum :wave:
This recipe is awesome!! I prefer a thin crust, so I make it on an 11" x 17" cookie sheet. That way it is more like real pizza. I have made with pepperoni, mushrooms and green peppers. I have also made it with using a combination of pesto and alfredo sauce and toppings of sauteed chicken, mushrooms and feta cheese. Delish!!
The possibilities are endless with this recipe.
Thanks a million!
I LOVE this recipe.. thank you thank you thank you!
I put about an inch of toppings on! 4 kinds of meat (pepperoni, tiny ham, chicken & pork cubes), many different kinds of cheese (pepper jack, cheddar, mozzarella, colby jack & of course parmesan and cream cheese in the crust), red peppers, olives, scallions, am I forgetting anything? It was almost better than pizza and I couldn't wait till the next day to have leftovers for lunch! :D
This recipe is my favorite, ever!
Re: overdue thanks
HLFAN, thank you. That's a great idea, now why didn't I think of that?I did par cook (sautee) most of the topping ingredients sans pineapple but it was the cheese that took so long to brown. The broiler will surely do the trick. Thank you for the suggestion.
Just made this tonight... and it was AWESOME!!! I forgot about the pepperoni for the crust (and didn't have any "sandwich" size anyway), but used grn pepper, onion, small skinny pepperoni, mushrooms which i partially cooked ahead of time, real bacon bits and extra oregano, basil and garlic. MAN, was it GOOD.
The only problem is, there are 5 MORE PIECES upstairs.. LOL
I think I'll figure out the total carb damage before I have another piece :)
Thank you, whoever invented it originally !
Thank you so much for sharing...
I am going to cooking up all my daughters favorites this weekend_low carb versions of course- in an attempt to convert her to low carbing.
This recipe as well as the lasagne version are both on the menu.
I am sure she will love them both.
Thanks again,2much :wave:
This is a great recipe. When I eat it COLD in the AM, it tastes like regular pizza to me! Thanks for the recipe! :)
It's the recipe that just keeps on giving! I'm having it for lunch right now with a salad. Toppings include:
red, yellow and green peppers
It's awesome good!
I love this pizza-quiche!!!!!!!!
I made this dish for the first time today for dinner.
It was great!!!!!! My two nephews even liked it and they thought it was real crust. The older one wanted to know how the crust was so moist and cheesy. I did variate the recipe some though. I mixed my 2 cups of cheese in the egg mixture then spread it in the pan. Also I cut down on sauce by using extra virgin olive oil. I put down a couple table spoons olive oil then a table spoon sauce over this. If you like light sauce try it.
I'm already thinking of ways to change the recipe.
thanks so much!!!!!!! :wave:
I made this last night and it was a major hit! BF and son said it was definitely a keeper. I used pepperoni and sausage for the topping. Next time I'll add some minced garlic to the "crust". YUMMY!
I FINALLY tried this, and boy am I glad I did! I had to make a second one to bring to work yesterday, not only for my 2 LC coworkers, but for 3 other coworkers who LOVED it!
I will definaltely be making this a staple in my house!
I made this for dinner tonight - it was GREAT! I guess I will have to go back and look at what the carbs are - it tasted so good, I got to thinking it must be worse than I thought.
I used pepperoni for "crust" before putting in the cheese - the pieces that stick up along the edge got a bit crunchy - and for toppings mushrooms, black olive slices and about 1/4 of an onion very thinly sliced.
DH's comment was that it wasn't bad but would have been better with crust! <G>
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