Pepperoni Pizza Quiche - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Serve this versatile quiche, made with refrigerated pie crust, for brunch, lunch or even supper.
Ingredients
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- 1/2 lb lean (at least 80%) ground beef
- 1 can (4 oz) mushroom pieces and stems, drained
- 1 teaspoon Italian seasoning
- 1/2 teaspoon minced garlic in water (from 4.5-oz jar)
- 1/2 cup pepperoni slices
- 1 cup shredded mozzarella cheese (4 oz)
- 2 plum (Roma) tomatoes, thinly sliced
- 3 eggs
- 1 cup half-and-half
- 2 teaspoons all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley, if desired
Instructions
- Heat oven to 425 °F. Place pie crust in 9-inch quiche or glass pie pan as directed on box for One-Crust Filled Pie. Bake 5 minutes. Remove from oven; reduce oven temperature to 350 °F.
- Meanwhile, in 8-inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in mushrooms, Italian seasoning and garlic. Cook 2 to 3 minutes, stirring occasionally, until mixture is thoroughly heated.
- Spoon mixture into partially baked crust. Top evenly with pepperoni, mozzarella cheese and tomatoes.
- In medium bowl, beat eggs with wire whisk. Beat in half-and-half and flour until well blended. Pour over tomatoes; sprinkle with Parmesan cheese.
- Return to oven. Bake at 350 °F 25 to 35 minutes or until center is puffed and knife inserted in center comes out clean. Sprinkle with parsley. Let stand 10 minutes before serving.
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