Pizza Quiche

Continuing on with pizza week - let's start Wednesday off with a slightly less easy recipe but still, delicious and it made GREAT leftovers - even for breakfast... 

This was a great warm dinner and an even better reheated lunch the next day.  I had a packet of Boboli pizza sauce in the freezer that I defrosted and used for a topping, and the funny thing is, it was too sweet for our tastebuds.  I used extra garlic and red onions and that was very good.  Pretty much anything you'd use on a pizza would be good in this except for maybe pineapple.

Pizza Quiche

makes 8 servings

adapted from Maria's Delicious and Nutritious Journal

1 cup cottage cheese

1/2 tsp baking powder

1/2 tsp salt

1/2 tbsp oregano

6 oz shredded Mozzarella cheese ( 1 1/2 cups)

3 Tbsp grated Parmesan cheese

1/4 cup chopped onions

1 clove garlic, mashed or minced

7 eggs

TOPPINGS:

3 links organic chicken sausage, cut into small chunks

Olives, peppers, sun dried tomatoes, mushrooms...

Marinara sauce for dipping

Preheat oven to 350°F.

In a large mixing bowl combine cottage cheese, baking powder, salt and oregano.  Mix in the cheeses, onions and garlic.  Then stir in the toppings.

Beat the eggs in a separate mixing bowl and slowly stir them into the other mixture until completely combined.

Pour  into a 10” pie plate greased with olive oil.

Bake at 350°F for 40 minutes, until puffy and lightly browned. A knife inserted into the center of the quiche should come out clean. Let rest for 15 minutes.  Serve with a drizzle of marinara sauce.

Print the recipe:  Pizza Quiche