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Homemade Pepperoni Pizza Keto Crustless Quiche photo

Pepperoni Pizza Keto Crustless Quiche

This Pepperoni Pizza Keto Crustless Quiche is a delicious, low-carb delight packed with flavor!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast, Dinner, Lunch
Cuisine: Italian, Keto
Ingredients Equipment Method Notes

Ingredients
  

For the Quiche:
  • 8 oz. sliced mushrooms
  • 2 tsp. olive oil (for browning mushrooms)
  • 1 can sliced black olives (2.25 oz., drained well, optional)
  • 1 cup shredded Mozzarella cheese
  • 1 cup shredded Italian Blend cheese (sometimes called Pizza cheese)
  • 1 tsp. Italian Herb Seasoning
  • 1/2 tsp. Italian Herb Seasoning
  • 4 eggs (beaten well)
  • 1/2 cup heavy cream
  • 1/4 tsp. garlic powder
  • 2 oz. sliced pepperoni

Equipment

  • Skillet
  • Mixing bowl
  • Whisk
  • 9-inch pie dish

Method
 

Step by Step Instructions:
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet over medium heat, add 2 tsp. of olive oil. Once hot, add the sliced mushrooms and sauté for about 5-7 minutes, until browned.
  3. In a mixing bowl, combine the beaten eggs, heavy cream, Italian herb seasoning, and garlic powder. Whisk until well blended.
  4. In a greased 9-inch pie dish, layer the sautéed mushrooms, drained black olives, mozzarella cheese, Italian blend cheese, and sliced pepperoni.
  5. Pour the egg mixture over the layered ingredients, ensuring everything is evenly coated.
  6. Bake for 30-35 minutes, or until the quiche is set in the center and lightly golden on top.
  7. Allow to cool for about 10 minutes before slicing.

Notes

  • Store leftovers in an airtight container for up to 4 days.
  • Reheat slices in the microwave for 30-60 seconds.
  • Can be frozen for up to two months; wrap tightly.