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Old 04-27-2010, 07:41 PM   #1
verbqueen
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Pizza Quiche

This delicious recipe came from Southern Living magazine back in 1986. I used to make it often when we'd have guests for brunch.

As I was going through old recipes today, I looked at it and realized that if you simply baked it in a pie pan but left off the piecrust, it was quite low carb. I made it for dinner tonight, and it was as delish as I remembered!


Pizza Quiche

1 cup ricotta cheese
1 cup grated mozzarella cheese
3 eggs
1/2 cup grated parmesan
1/2 pound hot Italian sausage
1 3.5 oz package sliced pepperoni
Pizza sauce (optional)


Preheat oven to 350. Spray a deep dish pie pan with non-stick spray.

Remove sausage from casings and brown and crumble in skillet. Drain on paper towels. While sausage browns, place eggs and cheeses in food processor and pulse until well-blended. Add pepperoni and pulse a few times until chopped. Add drained sausage and pulse another time or two, until just mixed.

Pour mixture into prepared pan. Bake for 35 minutes, until set and golden brown.

Heat pizza sauce and spoon over each serving, if desired. (Not included in carb count.)

Yield: 6 slices, 3.3 grams carb per slice. (Carb count may vary depending on brands you use. My Italian sausage was 1 carb per sausage, and I used 2.5 of them. My ricotta was 2 grams per quarter cup.)
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Old 04-27-2010, 10:12 PM   #2
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YUM! this sounds good, and I think DH would LOVE it!
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Old 04-28-2010, 10:36 AM   #3
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I would like to try this. But how can I call it quiche if it haz no eggses?
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Old 04-28-2010, 11:01 AM   #4
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martiangurll, it has 3 eggs listed in the ingredients?

thanks, going to try this. Subscribed.
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Old 04-28-2010, 01:57 PM   #5
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Sounds very yummy !!
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Old 04-28-2010, 04:28 PM   #6
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Quote:
Originally Posted by Kaimi2008 View Post
martiangurll, it has 3 eggs listed in the ingredients?

thanks, going to try this. Subscribed.
Yep, it does have three eggs. It is pretty "firm-bodied," more the texture of a "meaty cheesecake," if you can imagine such a thing. I like this, because I can't stand anything with an eggy taste or texture. However, if you like a "jiggly" type of quiche, you may want to experiment with more eggs!

Also want to note that Ragu's Homemade Style pizza sauce in the jar has 4 net carbs in 1/4 cup, making 1 tablespoon over the top of a slice of this one additional carb. 1 measuring tablespoon is plenty generous, and really makes the flavor of this dish pop!
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Last edited by verbqueen; 04-28-2010 at 05:08 PM..
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Old 04-30-2010, 04:01 PM   #7
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How did I miss them? I guess I chalk this up to the list of stuff I gotta try. Before I order delivery pizza and just eat the toppings!
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Old 05-01-2010, 06:46 AM   #8
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Originally Posted by martiangurll View Post
How did I miss them? I guess I chalk this up to the list of stuff I gotta try. Before I order delivery pizza and just eat the toppings!


I've never ordered pizza and just took the toppings off - :blush: - I'm going to make this as soon as I can get to the grocery store next week.
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Old 05-01-2010, 07:56 AM   #9
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Thanks for this!
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Old 05-01-2010, 08:08 AM   #10
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This does sound really good. I was curious as to why it would be necessary to use a food processor until I read where it says that it chops up the pepperoni and sausage. Does the meat come out very fine or just sort of coarsely chopped?
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Old 05-02-2010, 07:29 AM   #11
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Linda, I just use the "pulse" button on my processor a couple of times to coarsely chop the meat.

It is not necessary to use a food processor at all. (The original Southern Living recipe didn't call for it.) You could quite easily mix the ingredients by hand or with an electric mixer, chopping the pepperoni before adding it. If you want a "chunkier" textured pie, that would be the way to go. (I'm just lazy, and use a food processor whenever I can to save chopping! )

Hope you'll give it a try sometime--it's quite tasty! (Know you don't have a lot of cooking time right now, though. I continue to lift your family in my daily prayers.)
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Old 05-02-2010, 09:24 AM   #12
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Thanks, Jessica. I'm glad to know that using a food processor isn't absolutely necessary for the outcome of the recipe. Thanks for your prayers too. There's a good chance that Jerry will be coming home this week, probably on Thursday. Once he's home I will have to start doing more cooking again but it will be mostly high carb foods I'm afraid, at least for Jerry and Nick. Jerry won't listen to me when I try to convince him to eat low carb. I know that his diabetes is only temporary but I sure wouldn't touch sugar or carbs if it were me in his place. Oh well.
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Old 05-02-2010, 08:44 PM   #13
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This reminded me of a recipe my Grandmother use to make at Easter time which she called "Meat Pie" or Pizza Gaine. Recipe is here: Cooks.com - Recipe - Italian Meat Pie (Pizza Gaine)

Her's had a crust but I'm sure even without the crust as you are making it, it will be DELICIOUS!!
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Old 05-06-2010, 06:55 AM   #14
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Thanks for the recipe! Sounds yummy!
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Old 05-06-2010, 10:10 AM   #15
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Quote:
Originally Posted by beeb View Post
This reminded me of a recipe my Grandmother use to make at Easter time which she called "Meat Pie" or Pizza Gaine. Recipe is here: Cooks.com - Recipe - Italian Meat Pie (Pizza Gaine)

Her's had a crust but I'm sure even without the crust as you are making it, it will be DELICIOUS!!
You're right, Beeb, it is quite similar to your grandmother's recipe! It's really good! I'm going to make another one today!
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Old 05-29-2010, 09:49 AM   #16
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I snapped a photo before I dug into a piece yesterday:

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Old 05-29-2010, 04:15 PM   #17
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Yummy.
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