PEPPERONI PIZZA KETO CRUSTLESS QUICHE

Pepperoni Pizza Keto Crustless Quiche will make a tasty breakfast option when you’re craving pizza but don’t want the carbs!

INGREDIENTS:

  • 8 oz. sliced mushrooms
  • 2 tsp. olive oil (for browning mushrooms)
  • 1 can (2.25 oz.) sliced black olives, drained well (Olives are option but they’re good if you like olives on pizza.)
  • 1 cup shredded Mozzarella cheese
  • 1 cup shredded Italian Blend cheese (sometimes called Pizza cheese)
  • 1 tsp. + 1/2 tsp. Italian Herb blend
  • 4 eggs, beaten well
  • 1/2 cup heavy cream (use half and half or milk if you prefer)
  • 1/4 tsp. garlic powder
  • 2 oz. sliced pepperoni
PEPPERONI PIZZA KETO CRUSTLESS QUICHE #pizza #breakfast #keto

DIRECTIONS:

  1. Preheat oven to 400F/200C. Spray a 9 – 10 inch glass pie dish with non-stock spray.
  2. Heat the olive oil in a non-stick frying pan. (I used my favorite 12″ Green Pan Ceramic Non-Stick Frying Pan.) Add the sliced mushrooms and cook over medium-high heat until mushrooms release the liquid, the liquid evaporates, and mushrooms are cooked and lightly brown.
  3. While mushrooms cook, dump olives into a colander placed in the sink and let them them drain well.
  4. Combine the Mozzarella and Italian Blend Cheese in a bowl and sprinkle over the 1 tsp. Italian Herb Blend. Stir the cheese with a fork so the dried herbs are evenly distributed in the cheese. Place the cheese in the pie dish.
  5. Beat the eggs with a fork, then mix in the heavy cream, half and half, or milk. Mix the egg/cream mixture into the cheese in the pie dish, stirring well with a fork until all the cheese is completely coated with the egg mixture.
  6. Make a layer of browned mushrooms on top of the cheese/egg mixture. Top that with the sliced olives if using.
  7. Arrange the pepperoni slices in an overlapping layer over the top of the mushrooms and olives. Sprinkle with the other 1/2 teaspoon of Italian Herb Blend.
  8. Bake the quiche 30-35 minutes, or until the eggs are completely set and the pepperoni is starting to brown.
  9. Let quiche cool 3-5 minutes (it will sink down slightly as it cools. Serve hot.
  10. This will keep for several days in the refrigerator and reheats well in the microwave or in a pan on the stove.

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