Deep Dish Quiche Pizza

4 oz. cream cheese
4 eggs
1/3 cup heavy cream
1/4 cup parmesan cheese
1 tablespoon chives
1/2 tsp. Italian seasoning
2 cups Italian cheeses (I used the grated pre-packaged mix of pizza cheese)
1/2 tsp. wet garlic or 1/4 tsp. powder
1/2 cup low carb spaghetti or pizza sauce
1 cup mozzarella cheese

Toppings i.e. pepperoni, black olives, green olives, mushrooms, ham, bacon, peppers, onions, etc.

Beat together cream cheese and eggs until smooth.
Add cream, parmesan cheese and spice

Spray 9” baking dish (I use a pie plate), with oil. Put 2 cups of pizza cheese in dish and pour egg mixture over it. Bake at 375 for 30 minutes.

Spread on pizza sauce, sprinkle on mozzarella cheese and add your favorite toppings. Bake until bubbly hot, approximately 10 minutes. Let it stand a few minutes before cutting. I like my cheese on top, so I add my toppings after the pizza sauce and put the mozza cheese on last.

Zucchini Quiche

3 small Zucchinis
8 oz Mozzarella Cheese 
8 oz Large Curd Cottage Cheese
3 Eggs
1/2 cup Cream
Margarine
Terragon
2 Deep Dish Frozen Pie Shells (Pet Ritz are the best, and if you're culinarily inclined...make 'em from scratch)

Pre-Bake Frozen Pie Shells at 350 deg for 5 mins. (If you fork the frozen crust before baking, the shell won't "puff up" as much)

Saute Zucchinis in Margarine and Terragon.

Grate Mozzarella into large mixing bowl and add cottage cheese, eggs, cream, and a little more terragon. Mix the ingredients with a large ladle or spoon until well blended and somewhat smooth.

Place a layer of zucchinis in the bottom of the pie shell and ladle the creamy mix on top (be sure to divide it between the two shells).

Place on the middle oven rack set at 375 degrees for about 40 minutes, or until they begin turning golden brown on top and a knife in the middle pulls out cleanly.

It's actually very easy to make...Let me know what you all think! The terragon is what makes the quiche! And even though I am on the post-op alcohol wagon for about 9 more months, I want to pass along that this quiche is incredible when paired with an excellent Pinot Noir!

Happy Baking

Protein Crustless Quiche

8 beaten Eggs,
1 kgm fried bacon scraps,
2 chopped medium sized onions,
200GRMS stong cheddar cheese (grated).
8 pork and beef sausages, (fried) or sausage of choice.
pepper to season.

Mix everything up together in a large mixing bowl. Transfer to a large oven proof dish and cook at about 170degs c. for approx 50 minutes. turn off the oven but leave dish in to finish off. 
lovely eaten hot or cold whenever your in need of extra protein. lovely cold with a salad..

smoked salmon quiche

5 Eggs
1 C cream
1/4 C whole milk
1 1/2 C grated white cheddar cheese
1/4 C cream cheese
8 OZ smoked salmon, chopped
2 teaspoons fresh chopped dill
2 tablespoons dehydrated onion
1 teaspoon salt
1 teaspoon white pepper
Preheat oven to 375. Grease a Pyrex pie pan with butter. Beat eggs, cream, milk, onion, salt, and pepper together. Drop choppedd salmon and cream cheese on the bottom of your pie pan, then drop the chopped dill on top. Cover with 1 C of the cheese, reserving the rest for. Cover cheese and salmon with the beaten egg mixture. (Add more cream or egg if needed, adjust salt.) Top with the reserve cheese. Bake in warm water bath for 25-35 minutes, or until center is firm and cheese melted.

Quiche Lorraine

This is my favorite breakfast food by far, as it reheats really well in the microwave.  Quiche Lorraine is no more than bacon and onion quiche.  I don't always have hard and fast measurements, so feel free to adjust to your own preferences.  I use a huge 12" ceramic quiche pan, so if you're using a standard pie plate for your quiche, you will have to cut the recipe down by a third or so, just to compensate.

I use:

a pound of bacon
10-12 oz of swiss (or gruyere, if you're feeling wealthy on any given day), grated
a large white onion
salt, pepper, thyme

6 eggs
about 2 c. heavy cream
about 1/2 c. milk (I use whole milk)

Preheat your oven to 375 degrees.

First, cut the raw bacon into 1" squares, and scatter them all about a very large frying pan on medium-high heat (6.5-7 on my electric stove).  While this is cooking slowly, rendering its grease, slice or chop the onion to your preference - I prefer a very coarsely chopped onion.  Don't forget to stir your bacon, or it'll burn!

When your bacon's cooked, remove it to a plate covered with a paper towel to soak up the grease, and drain all but about 3 tablespoons of the grease out of the pan.  Drop in the chopped onion.  Saute the onion until it's nice and soft.  Add salt, pepper, and thyme.

Shred your cheese (I buy mine in a block and shred it in my food processor) and strew it around your quiche dish.  Mix in the bacon bits and sauteed onion until you've got a nicely homogeneous mixture.

In a big bowl, beat the eggs, then slowly add the cream and milk, beating until they're combined.  Season with more thyme if you like (I like!).  Pour this gently over the ingredients in the quiche dish.  Bake this in the middle of your oven for about 30 minutes, or until a butter knife tip inserted in the middle comes out clean.

I let it cool, then cut it into 6 wedges (because I'm 3.75 years out and can EAT!  You can cut it into however many wedges you like.), which I store separated by waxed paper in a big tupperware/rubbermaid container.  I take one out every morning, reheat it in the microwave, and enjoy a nearly-carb-free breakfast that's loaded with protein and fat.

It's also good for lunch or dinner with a nice green salad.  You can change it up and add mushrooms & spinach if your tastes run to green things and fungus (mine don't).  You can change the cheese to cheddar, the meat to breakfast sausage from a tube (think Jimmy Dean), and the spices to just salt & pepper and make a great sausage casserole.

Mushroom Quiche

6 eggs
1 2/3 cups cream
1 tsp. each salt and pepper
2 cloves (or more!) garlic, minced
1.5 cups sauteed or blanched mushrooms
another 1.5 cups blanched veggies (optional)
2 cups shredded cheddar or other shredded/chopped cheese

Preheat oven to 350 degrees F. Spray an 8" square or round dish with cooking spray, set aside.
Make batter by beating eggs in large bowl until frothy on top. Add cream, garlic, salt and pepper (start with 1 tsp. each, or more to taste), and beat mixture again until slightly frothy.

Add mushrooms, veggies and cheese to baking dish. Pour the batter over these ingredients, and stir only enough to evenly distribute ingredients throughout the dish.

Bake for 50 mins, until lightly browned on top and center is set. Let cool slightly before serving. Reheats well in microwave.

Spinach Quiche

You'll need a can of evaporated milk.  Mix in 6 eggs to one can of milk, sautee your spinach (thawed and excess water squeezed out please) in some butter until heated, toss in some garlic and a touch of nutmeg and set aside.  Butter a cassarole dish, add the spinach mixture to the eggs and then pour into dish.  Don't fill too high, it expands!!  Add strips of the swiss cheese after cooking in a 350 oven for about 45 minutes and put cooked quiche under broiler to melt cheese.  You could also add crumbled bacon to the mixture (any excuse to use bacon) or I love to make this with veggies and cheese, like broccoli and cheddar, asparagas and monteray jack,
etc...Quiche is a great way to use left overs!  Enjoy!  BTW: Everytime I see your avitar, I can't believe it's really you!!

They taste divine, here is the recipe (it's made up and I add whatever I have to hand!!)
7 large eggs,
good splash heavy whgipping cream
garlic salt,
black pepper
some sauteed onions & mushrooms
Some wrung out spinach
a whole tub of herbed crumbled feta (6oz)
12 thin slices goats cheese (from a log)

Beat the eggs, spices and cream together. Add the cooled sauteed mushrooms, onions and cooked frozen spinach. add the crumbled feta to the wet mixture.
Now prepare a big ol muffin tin with Pam.
Spoon mix into each muffin cup till half full. Add slice goats cheese, then top with more mixture, till it is full. Sprinkle top with whatever shredded cheese you have handy. Bake them for about 15-20 mins at 355. I had a couple this afternnon, split them open and spread them with cream cheese like a hot muffin!! Too good!!!
A guy came to fix my dryer and he was staring at them when they were cooling on the side,saying how good they smelt, so I gave him one in a napkin with a cold soda to eat on his way home!!

I also made some that were my "meat feast", they had crumbled hot italain sausage, ham, mushrooms & onions in. They are pretty good too!!

Bacon Quiche

I've been eating a variation of this for the last two weeks.  I have an enormous 12" quiche pan, so you may need to adjust.  I use:

1 lb shredded swiss
6 eggs
2 c. heavy cream
1 lb bacon, cut into 1" squares
1 lg onion
(you can add the spinach & mushrooms with the onions)

First, fry your bacon squares until they're nice and crispy.  Scoop them out and set them aside.  Pour out  a LOT of the grease, leaving about 1/4 c. (4 T) in the pan.  Toss in the onion and any other vegetables you want to add to your quiche and saute them until they're tender.  Add whatever seasonings you like - I'm partial to salt, pepper, and thyme.  Put them in the quiche pan and spread them around.

Shred your swiss cheese and add it to the quiche pan with the bacon.  Give everything a thorough mussing-up so that the filling is distributed nicely.  Beat the eggs and cream together, adding another bit of salt & pepper.  Pour it over the filling in the quiche pan and bake at 350 for about 30-40 minutes or until a butter knife inserted in the quiche comes out clean, the top is nicely browned, and the quiche doesn't jiggle a lot when you shake the pan.