yo! So I made the pizza quiche! I am sure you all have too at one point....However......Did it come out like mine? I think im dislexic and used the wrong pan, its 9x13.....so its thin...

It tastes good, but does yours usually come out different? Do ya put it in a smaller pan so its thick huge pieces? For the Size slices I cut, how many carbs per ya think?

Also, should i cut into sqares and freeze all of em? Or keep some in the fridge and freeze the rest and try not to eat too much ;X

Well, enjoy whatever it is I made! I am working on a visual LC cook book hahah!

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Ooh looks good!!

Just made this for the first time this weekend. It was yummy. No need to look further for a pizza recipe. I made mine in a 9 x 13 pan. My carb count came out roughly 24 for the whole thing (but I made my own pizza sauce with canned tomatoes that were 4 carbs per half cup). I divided it into 8, so 4 carbs/serving. Should freeze well, but I'd advise reheating in the oven, as I think the crust would get soggy nuking it. BTW, it's excellent when cold. The "crust" sets up and is almost like regular pizza crust.

Looks tastey though I've never made it so can't offer you any info to answer your question.

Marlaine

Looks yum- i have mdae that dish so much I am sick of it now.- I put the toppings under the cheese.

Mmm... I haven't made Pizza Quiche in a while. Yours looks great. Looks about the same thickness as I'm used to.

I have the base saved as a custom food in Fitday (with a pretty low carb pizza sauce) and when you cut a whole pan into six pieces they're about 6g carbs a piece with a gram of fiber. I never had to freeze any of them. I usually eat all six pieces in a week, easy.

The base is egg right?, is it pretty firm/crunchy like crust or is more soft and gooey like pan pizza.

Wow that does look good! What kind of sauce did you use? Hmmm, I'm gonna have to try making that.

I use less eggs in mine since my daughter is allergic to them. It comes out like a thin pizza crust, but still has great flavor. Yours looks wonderful!

Wow, that looks great!!

I could eat some of that right now.

NoSunNoFun

I made this for the first time this weekend also - I used a 9x13 pan but mine was 'fluffier' looking. It was totally delicious! I found a pizza sauce the local grocery that was only 4 carbs per 1/2 cup; of course, it was over $5 bucks! I also put nuked pepperoni on the bottom of the dish - wouldn't do that again as it didn't really make a big difference, I don't think.

How funny...I just made this last night for the first time and am eating the leftover for breakfast as I type this! Mine looked just like yours, only with mushrooms. With 13 or 14 ounces of cheese (I went a little heavy on the mozzarella topping!), 1/3 cup heavy cream, 4 eggs and 1/2 cup of Hunt's pizza sauce, the whole pan figures up to be around 30 grams of carbs. I cut mine into 6 pieces, for 5 carbs apiece. Whoever said it above is right...it is great cold!

It looks good, but does it taste eggy? That's the only thing that's holding me back. wouldn't like it too much if it tastes eggy...

Karen, it doesn't taste at all eggy. It tastes very cheesy, and it's good. Especially once the crust has set, it's like regular pizza.

ok, ya'll have convinced me to try it! (giggle) but I think i'll cut the recipe in half and try a smaller version to begin with just to be on the safe side. Thanks for posting the pics, they look great!

have a happy day,
Karen