Whole-Grain Deep Dish Pizza Quiche

It’s pizzzzaaahhhh time (again).

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But this time it’s different.  Because today we’re talking about a pizza smooshed together with a quiche.  And it’s miniature which makes it that much more fun.  Isn’t there a rule about starting sentences with conjunctions?  I think I missed that episode of Conjunction Junction.  Gah I hate grammar.  The lowest grade I ever got on a test was in 6th grade English.  It was bad.  Like I got a 34 (out of 100) bad.  It’s funny the things you remember.  And, it’s good to realize what you’re bad at, because it helps you realize what you’re not so bad at…for instance, smooshing foods together.  I can handle that.

Other things I’m not good at…calculus.  But, if you take calculus you might just meet a boy who acts like he doesn’t understand his homework just so he can talk to you.  And then you might end up deciding to marry said boy.  Well, that’s what happened to me anyways.  Gah I love calculus.

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Okay back to the smashed together pizza + quiche thing.  I’m all about crust.  So when thinking about how I was going to make this thing I knew I wanted the crust to make up a good majority of it.  I love crust.  I’m envisioning some maximum-crust, minimal-filling pumpkin pies in the upcoming pumpkin-obsessed season.

Speaking of pumpkin, can it just be all-things-pumpkin time yet? Because I’m so over figs.  Sooooo done with them.  I see like 17 close up fig pictures everysingleday on instagram.  I’m probably just jealous that everyone, except myself, seems to be finding perfect figs.  Whatev…it’s annoying.

Another thing that’s annoying.  The lies and deception I was dealt as a child.  Specifically, how parents always made you eat the crust on your sandwich because it was healthier.  It’s just more cooked bread! Why was I brainwashed into thinking crust was healthier?  Maybe it was just a ploy by parents to make kids be less picky eaters and open to new tastes/textures…which is great and what not.  But I specifically remember people telling me I had to eat my crust.  Maybe I just assumed I was told to eat it because it was healthier and no one actually ever told me it was in fact healthier.  Hmm, either way I feel wronged. 

And dramatic.

I’m watching Breaking Bad as I type this.  It tends to make me dramatic.  I’m moving through Breaking Bad rather swiftly.  Season 3 is almost done.  I (and the show) can only get more dramatic from here.

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So here we go…ohemmmmgggggeee.  This is one of my favorite things I’ve ever made.  After I ate this pizza-quiche thingy for lunch I wished I would’ve made a triple batch so I could have taken them to lunch for the rest of the week.  They would also freeze great and make for a quick weeknight dinner.  Nothing makes me happier than the thought of a freezer stuffed with a plethora of these. 

Except maybe this list.  Yeah, that’s pretty happy.

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Whole-Grain Deep Dish Pizza Quiche

Yield: serves 2



2/3 cup oat flour, FIRMLY packed

1 Tablespoon flaxseed, ground

scant 1/4 teaspoon salt

1 tablespoon honey

1 tablespoon olive oil

1 egg


1 egg

1 egg white

2 tablespoons low-moisture, part-skim mozzarella, shredded

pinch salt & pepper


1/4 cup canned diced tomatoes, no salt added, washed & drained

1/3 cup low-moisture, part-skim mozzarella, shredded

4 large fresh basil leaves (2 chopped; 2 reserved to garnish)

1/8 teaspoon dried oregano



Preheat oven to 350F. In a small bowl combine oat flour, ground flaxseed and salt. Add in honey, olive oil and the egg. Mix together until a dense dough is formed. Divide dough into two equally sized balls. Spray two mini quiche/pie baking dishes (mine were the 6 ounce size) with non-stick cooking spray/or lightly coat in oil. Press one dough ball into the dish, being sure to press the dough all the way up the sides so you get that pretty crust. Repeat with the other ball of dough. Place the crusts in the oven and bake for 9 minutes.

While the crust is baking, make your egg layer. In a bowl, combine egg, egg white, olive oil, shredded mozzarella, salt/pepper.

Remove baked crust from the oven and divide the egg mixture between the two. Place back into the oven for 15 minutes, tenting with foil after 10 minutes to keep the crust from getting burnt.

Remove from oven and top with the remaining ingredients, chopped fresh basil, dried oregano, tomatoes and mozzarella. Place under the broiler for 1 minute, just to melt the cheese. Slice and serve. I sliced my little pizza-quiche into weird shapes...two of the pieces were like all crust. It was the best.

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