Prep time: 10 mins | Cook time: 35 mins | Total time: 45 mins| Yield: 6 SERVINGS
I love this quiche and it always saves me whenever I want to succumb to greasy pizzas. It’s forever cravings satisfied without the guilt with this winner quiche!
INGREDIENTS
8 ounces sliced mushrooms
2 teaspoons olive oil (for browning mushrooms)
1 2.25 ounces can slice black olives, drained well (olives are optional but they’re good if you like olives on pizza)
1 c. shredded Mozzarella cheese
1 c. shredded Italian Blend cheese (sometimes called Pizza cheese)
1 teaspoon + 1/2 teaspoon Italian Herb blend
4 eggs, beaten well
1/2 c. heavy cream
1/4 teaspoon garlic powder
2 ounces sliced pepperoni
HOW TO MAKE PEPPERONI PIZZA KETO CRUSTLESS QUICHE
Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C. And using a non-stick spray, grease a 9 to 10-inch glass pie dish.
Step 2: In a non-stick frying pan. Heat the olive oil. Once the oil is hot, add the sliced mushrooms to the pan and cook over medium-high heat until the liquid from the mushrooms has been released and evaporated. The mushrooms are cooked when they turned light brown.
Step 3: Meanwhile, in a colander, dump the olives and allow them to drain well.
Step 4: In a bowl, place the Mozzarella and Italian Blend Cheese. Mix well and sprinkle with a tsp Italian Herb Blend. Using a fork, stir the cheese and herb until well distributed. In the prepared pie dish, pour the cheese mixture.
Step 5: Using a fork, beat the eggs. Add in the heavy cream, half and half (or milk), and garlic powder. Mix well until combined. Then, into the cheese in the pie dish, pour the egg/cream mixture and stir well using a fork until the cheese is thoroughly coated in the egg mixture.
Step 6: Over the cheese/egg mixture, make a layer of browned mushroom and top it with the sliced olives if desired. On top, arrange the slices of pepperoni, overlapping each other, and sprinkle with another half tsp of Italian Herb Blend.
Step 7: Place in the preheated oven and bake for about 30 to 35 minutes until the eggs are set and the pepperonis are beginning to brown. Remove from the oven when done and allow the quiche to cool for at least 3 to 5 minutes before serving. Store any leftover in the fridge for a few days and reheat in the microwave or a pan on the stove when ready to eat.
NOTE:
If desired, you can use half-and-half or milk in place of heavy cream.
NUTRITION FACTS:
YIELD: 6, SERVING SIZE: 1
Amount Per Serving: CALORIES: 331 | TOTAL FAT: 28g | SATURATED FAT: 13g | UNSATURATED FAT: 12g | CHOLESTEROL: 185mg | SODIUM: 546mg | CARBOHYDRATES: 6g | FIBER: 1g | SUGAR: 2g | PROTEIN: 16g
Ingredients
- 8 ounces sliced mushrooms
- 2 teaspoons olive oil (for browning mushrooms)
- 1 2.25 ounces can slice black olives, drained well (olives are optional but they're good if you like olives on pizza)
- 1 c. shredded Mozzarella cheese
- 1 c. shredded Italian Blend cheese (sometimes called Pizza cheese)
- 1 teaspoon + 1/2 teaspoon Italian Herb blend
- 4 eggs, beaten well
- 1/2 c. heavy cream
- 1/4 teaspoon garlic powder
- 2 ounces sliced pepperoni
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C. And using a non-stick spray, grease a 9 to 10-inch glass pie dish.
Step 2: In a non-stick frying pan. Heat the olive oil. Once the oil is hot, add the sliced mushrooms to the pan and cook over medium-high heat until the liquid from the mushrooms has been released and evaporated. The mushrooms are cooked when they turned light brown.
Step 3: Meanwhile, in a colander, dump the olives and allow them to drain well.
Step 4: In a bowl, place the Mozzarella and Italian Blend Cheese. Mix well and sprinkle with a tsp Italian Herb Blend. Using a fork, stir the cheese and herb until well distributed. In the prepared pie dish, pour the cheese mixture.
Step 5: Using a fork, beat the eggs. Add in the heavy cream, half and half (or milk), and garlic powder. Mix well until combined. Then, into the cheese in the pie dish, pour the egg/cream mixture and stir well using a fork until the cheese is thoroughly coated in the egg mixture.
Step 6: Over the cheese/egg mixture, make a layer of browned mushroom and top it with the sliced olives if desired. On top, arrange the slices of pepperoni, overlapping each other, and sprinkle with another half tsp of Italian Herb Blend.
Step 7: Place in the preheated oven and bake for about 30 to 35 minutes until the eggs are set and the pepperonis are beginning to brown. Remove from the oven when done and allow the quiche to cool for at least 3 to 5 minutes before serving. Store any leftover in the fridge for a few days and reheat in the microwave or a pan on the stove when ready to eat.
Notes
If desired, you can use half-and-half or milk in place of heavy cream.
