Tuesday, September 11, 2007

Pizza Crustless Quiche. Mmmm!

Before in oven. Fresh from oven. Yum!

This is the second time I have made this and it's really quite good, especially for those who don't do crusts or doughs in their diets. The idea was Paul's; the recipe, mine.

Crustless Pizza Quiche
serves 4-6

  • 1 c shredded mozzarella cheese
  • 2 T pancetta cubes (Trader Joes sells them pre-diced and cheap!)
  • 5-6 basil leaves, cut in chiffonade
  • 1 T flour
  • 5 eggs
  • 1 c milk
  • 1 t Italian seasoning
  • pinch of red pepper flakes
  • 1/3 of a 5 oz package of thinly sliced pepperoni
  • 2 small tomatoes, sliced about 1/4" thick, and allowed to sit on paper towels to absorb some of the moisture for 10 mins or so
  • more mozzarella to top (maybe another 1/2 c?)
  1. Preheat oven to 350.
  2. In a bowl, toss basil, pancetta and cheese with flour, then place that mixture into bottom of nonstick skillet which has been sprayed with canola or olive oil spray.
  3. In same bowl (less to clean!) combine eggs with milk and herbs/spices and mix well.
  4. Pour that mixture slowly over the cheese mixture in the pan-don't dump fast or the cheese and whatnot might move around and not make every slice the same.
  5. Top with tomatoes, pepperoni, and a little more cheese.
  6. Place in oven and bake about 35-40 mins, or until a knife inserted in middle comes out clean and top is nicely browned. Allow to cool a few minutes, then slice into pizza/pie wedges.
We usually have this kind of meal with a salad, though it is technically nutritionally complete as is. Really good leftovers. I also like to put some parmesan on it, just like I would pizza.
Mange! :)

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