Gluten Free GourmetLow Carb Deep Dish Pizza Quiche
4 oz Neufchatel (Low or Non Fat) Cream Cheese at room temperature
4 Large Eggs
1/3 Cup Milk
1/4 Cup Parmesan Cheese
1 Tbsp Minced Chives or Scallions (I omitted this)
1/2 Tsp Minced Garlic (I used roasted garlic from the jar)
1/2 Tsp Dried Oregano
1 Cup Shredded Asiago Cheese
2 Cups Shredded Part Skim Mozzarella Cheese
1/2 Cup Tomato Sauce (I used 1 cup)
1 Cup Sliced Mushrooms, Sauteed in Olive Oil (I used 1 box)
1 12 oz Package Frozen Organic Spinach, Drained & Sauteed with the Mushrooms
2 Turkey Italian Sausages, Casings Removed, Crumbled, Cooked & Drained
(I used Taverrite's Mild Italian Sausage)
Preheat the oven to 350F. Oil a 13 X 9 inch baking dish with olive oil. In a food processor, blend together the Neufchatel and eggs until smooth. Add the milk, parmesan, chives or scallions, garlic and oregano. Blend until smooth. Scatter the Asiago and 1 cup of the mozzarella in the prepared baking dish. Pour the egg mixture over the cheese. Bake for 30 minutes.
Remove the baking dish from the oven. Spread the tomato sauce over the cooked egg mixture. Scatter the mushrooms, spinach and sausage over the top. Cover with the remaining 1 cup of mozzarella cheese.
Turn the oven to broil and heat about 6 inches from the heat until browned and bubbly. Let sit for 5 minutes to cool before cutting into squares. Serves 8.
4 Large Eggs
1/3 Cup Milk
1/4 Cup Parmesan Cheese
1 Tbsp Minced Chives or Scallions (I omitted this)
1/2 Tsp Minced Garlic (I used roasted garlic from the jar)
1/2 Tsp Dried Oregano
1 Cup Shredded Asiago Cheese
2 Cups Shredded Part Skim Mozzarella Cheese
1/2 Cup Tomato Sauce (I used 1 cup)
1 Cup Sliced Mushrooms, Sauteed in Olive Oil (I used 1 box)
1 12 oz Package Frozen Organic Spinach, Drained & Sauteed with the Mushrooms
2 Turkey Italian Sausages, Casings Removed, Crumbled, Cooked & Drained
(I used Taverrite's Mild Italian Sausage)
Preheat the oven to 350F. Oil a 13 X 9 inch baking dish with olive oil. In a food processor, blend together the Neufchatel and eggs until smooth. Add the milk, parmesan, chives or scallions, garlic and oregano. Blend until smooth. Scatter the Asiago and 1 cup of the mozzarella in the prepared baking dish. Pour the egg mixture over the cheese. Bake for 30 minutes.
Remove the baking dish from the oven. Spread the tomato sauce over the cooked egg mixture. Scatter the mushrooms, spinach and sausage over the top. Cover with the remaining 1 cup of mozzarella cheese.
Turn the oven to broil and heat about 6 inches from the heat until browned and bubbly. Let sit for 5 minutes to cool before cutting into squares. Serves 8.
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