Sausage, Mushroom and Onion Quiche-Pizza

Sausage, Mushroom and Onion Quiche-Pizza (Quiche-za?)

Who doesn’t love pizza? I mean, really?! Ooey gooey cheese and sauce, loaded with toppings.  Here is my version of that, but using a quiche as a crust so we can enjoy that thing we crave, but without the carby guilt. I’m not going to lie…you can’t pick this version up and eat it with your hands (or do the whole New York thing and fold it in half), but the flavors are there and the base is also jam-packed with cheese and Italian flavors. 

Quiche base for pizzaThe quiche base for the pizza

You can of course top it with whatever you like, but our favorite is mushrooms, onions and Italian sausage. I also fell in love with blobs of ricotta on pizza after eating that at one of my favorite Austin joints, Home Slice Pizza. I hope you enjoy as much as we did!

Sausage, Mushroom and Onion Quiche-PizzaThe finished product!

Sausage, Mushroom and Onion Quiche-PizzaUp close and personal-like

Sausage, Mushroom and Onion Quiche-Pizza
The slice! Actually this is cut as a 1/4 of the pie. 

This Quiche-za is delicious.  My taste-buds preferred more pizza sauce, mushrooms and extra grated cheese on top.  I think fresh mozzarella or goat cheese  slices on top would be a nice trick.

Sausage, Mushroom and Onion Quiche-Pizza (Quiche-za?)

4 eggs
4 oz cream cheese
1/3 cup heavy whipping cream
¼ cup Parmesan cheese, shredded
1 Tbsp Italian Seasoning
2 cup Italian Cheese (1 cup for in the quiche, the other to top the pizza)
1 minced clove of garlic
½ cup low-carb pizza sauce (I prefer Muir Glen)
¼ package Turkey Italian Sausage
1 Tbsp red pepper flakes (optional)
1 tsp fennel seed (optional)
3 crimini mushrooms, sliced
2 slices of onion, cut in half (to do half rings)
1 handful of spinach, kale, chard mix
4 Tbsp ricotta cheese

Pre-heat your toaster oven to 350°. Blend cream cheese, eggs, cream, Parmesan, Italian Seasoning and garlic in a blender (we used our Magic Bullet). Spray a 9 inch pie plate with cooking spray, add in 1 cup of cheese and add in the blended quiche ingredients. Cook for 20 minutes or until firm to the touch and browned (I stuck in a knife which came out clean). While that’s cooking, brown the sausage on the stove set to medium heat, add in chili flakes and fennel. Once browned and crumbled, set aside. Now add in your mushrooms and onions – cook until softened and somewhat caramelized. Add in the handful of greens, cook until the greens are wilted. Once the quiche is cooked, top with ½ cup of pizza sauce, 1 cup of Italian Cheese and top with the sausage, mushrooms, onions, greens, and then four dollops of ricotta – flatten those out. Cook for 10 minutes.

Serves: 6

Estimated Nutrition Stats: Calories – 297 | Carbs 7g | Net carbs – 6g | Fat 19g | Protein 18g | Fiber 1g. If you’re really hungry and want to cut it into 4 slices, each slice would be: Calories – 445 | Carbs 11g | Net carbs – 9g | Fat 29g | Protein 27g | Fiber 2g.