Last year, a Totoro was whored out to make my un-pizza gruel cuter. This year I made an owl my bitch.
Cuteness must be had.
I am not hot in the pursuit of lo-carb but do love both a good deep-dish pizza, or a quiche. So! Both gluten-freedom fighters and lo-carb fans may consider this dish from the Mr. Breakfast blog, a boon.
Vegans should flee in terror.
It’s Wednesday. I’m busy, so I’ll yap no longer. I’ve given you owl-y cuteness and pizza, and that is enough.
Pizza Quiche (adapted from Mr. Breakfast)
2 oz. reduced fat cream cheese
2 Tbsp. + 2 tsp. almond milk
2 Tbsp. grated reduced fat mozzarella
1 1/2 tsp. (after rehydrating) dried chives
1/4 tsp. garlic powder
1/4 tsp. dried oregano
1/2 c. Grated reduced fat cheddar
1/2 c. Grated Reduced fat mozzarella
Another 1/2 c. Grated reduced fat mozzarella
1/4 c. Marinara
1 c. Mushrooms, sautéed
1 vegetarian Italian sausage (I love the Lightlife ones), sliced
Heat da ov to 350 F. Greez da pan. I used one that was oval and probably holds 6 cups. Spread cheddar and the first 1/2 c. of mozzarella in your pan.
Blend (I used my immersion blender mini-cup attachment) cream cheese, eggs, 2 Tbsp. mozzarella, almond milk, chives, garlic powder and oregano. Pour over cheese. Bake 30 minutes. Take out and turn on broiler. Spread on marinara, mushrooms, veggie sausage and the last 1/2 cup of mozzarella. Keep a close eye on it in the broiler and let it bubble, toil and trouble, but do not burn it. Let it cool a bit before slicing into this sucker. And remember to turn off the broiler please. It’s getting hot in herrrrrr.