I came across a link to this recipe on the TNT forums, which referenced this recipe, which mentions that the recipe was found on http://www.atkinsdietbulletboard.com/– which doesn’t exist anymore, sadly.
It sounded crazy enough to work, and I was crazy enough to try it.
I decided to try using my neglected food processor for grating the cheese and mixing the egg – this worked out better than expected. Maybe I’ll actually begin to use the thing?
- 4 ounces cream cheese
- 4 eggs
- 1/3 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon oregano
- 1/4 teaspoon garlic powder
- 1/2 cup pizza sauce (the canned varieties are the lowest carb)
- 1/4 cup pesto
- 3 cups mozzarella cheese
- pizza toppings, of choice (I used pepperoni)
- Preheat oven to 375.
- Beat together cream cheese and eggs until smooth.
- Add cream, Parmesan, garlic and oregano.
- Spray 9X13 pan with cooking spray or oil.
- Place 2 cups mozzarella cheese in bottom of pan.
- Pour egg mixture over cheese.
- Bake for 30 minutes.
- Remove from oven and spread sauce and pesto (mixed together beforehand) over baked mixture.
- Add toppings of choice.
- Cover with remaining mozzarella cheese.
- Bake until bubbly and brown. This should take about 10 minutes, but I didn’t time it, so you’re on your own regarding the time here.
- Let stand for 5 minutes.
Except for the step I added, which was ‘drop pan with a loud bang into the bottom of the stove, sloshing some of the contents from the pan on the bottom of the stove and filling the house with smoke’, it came out very pizza-like, except for the crust.
The crust actually looked like a pizza crust, but it was a quiche-like consistency. There’s nothing there to bind it together, so I ate it with a fork.
Other than than the crust issue, the taste was excellent.
This is a great one for those of you new to Atkins who might be jonesin’ for a slice of greasy pizza a few days in to starting the diet. It’s induction-friendly, and it should fill that need for pizza quite well, unlike other recipes that sorta, kinda make you feel like, ‘yeah – if I imagine real hard, I can pretend this is pizza’.
Well worth the try.
4 thoughts on “Recipe – Low Carb Pepperoni Pizza Quiche”
What happened to ADBB?! That was the first place I started, way back in the day. I got an email from them a week ago, too. I can’t believe it’s gone.
Nevermind, I gave myself a scare. Different forum.
(Sent via email)
Thanks so much for sharing this one! I ran to the grocery store pronto when I read your message. it is wonderful! I mixed some chopped bell pepper into the quiche before baking it and then when I put the topping on later, I used mushrooms, pepperoni and black olives — fabulous!
This sure saved me on ‘Day 2″ of low-carbing in the new year.
Something you may want to consider…….I keep Jeno’s small thin crust cheese pizzas in my freezer and when I have a yen for pizza, I put my own sauce on top, loads of mozzarella & cheddar cheese, all the toppings I want and take it and just eat the top off it with a fork. If you load it up with toppings and bake it at 425 for about 30 minutes, it is very filling and I truly am not even tempted to eat the crust — I just pitch it. I keep a supply of small cans of sliced mushrooms, sliced black olives, and pizza sauce in the house for just this purpose. This is less work than the quiche — but the quiche also gives you a different taste.
Also….I make the “Carol’s Crustless Crab Quiche” that you posted on 9/23/07. That’s pretty wonderful too.
Good luck with your program — and….thanks so much for all you do in sharing your journey!
I made this again the next day too — it was so wonderful! This time I left out the pesto — I’m not a pesto person, and it still tastes like pizza by just using pizza sauce with no pesto.