PEPPERONI PIZZA KETO CRUSTLESS QUICHE


When you’re craving the flavors of Pepperoni Pizza but don’t want the carbs, this Pepperoni Pizza Keto Crustless Quiche will really be a winner! Use Breakfast Recipes to find more low-carb and Keto breakfast ideas like this one!

We used mushrooms and sliced black olives and a generous amount of Italian Herb Blend to combine with the pepperoni and cheese and make this crustless quiche have those pizza flavors so many people love. Preheat the oven to 400F/200C and spray a glass or ceramic pie pan with non-stick spray. Heat a little olive oil in a non-stick pan and cook the mushrooms until they have released their liquid and are slightly browned. Drain a small can of sliced black olives. Combine the two kinds of cheese in a bowl and mix in 1 tsp. Italian Herb Blend.

Put the cheese/dried herb mixture into the pie plate. Then beat 4 eggs with the heavy cream and a little garlic powder and add it to the cheese. Stir with a fork until the cheese and eggs/cream mixture is completely combined. Make a layer of the browned mushrooms over the top.

Add the sliced olives among the mushrooms, and then cover the top with an overlapping layer of pepperoni. (It will shrink quite a bit as it cooks, as you can see, so don’t worry about using too much pepperoni.) Sprinkle the rest of the Italian Herb Blend over the pepperoni. Bake the Pepperoni Pizza Keto Crustless Quiche 30-35 minutes, or until the quiche is completely firm and the pepperoni is starting to slightly brown.

Serve hot. The inspiring recipe suggested the idea of spooning some pizza sauce over each wedge of quiche, but we didn’t try that.

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!


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

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.

NOTES:

This recipe adapted from a Pepperoni Pizza Quiche recipe sent to me by Cherie, who also shared the recipe for Chester’s Low-Carb Southwestern Egg Skillet!

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