PEPPERONI PIZZA KETO CRUSTLESS QUICHE (VIDEO) - KALYN'S KITCHEN

Steps:

• Preheat oven to 400F/200C. Spray a 9 - 10 inch glass pie dish with non-stock spray.
• Heat the olive oil in a non-stick frying pan. (I used my favorite 12" Green Pan Ceramic Non-Stick Frying Pan.)
• Add the sliced mushrooms and cook over medium-high heat until mushrooms release the liquid, the liquid evaporates, and mushrooms are cooked and lightly brown.
• While mushrooms cook, dump olives into a colander placed in the sink and let them them drain well.
• Combine the Mozzarella and Italian Blend Cheese in a bowl and sprinkle over the 1 tsp. Italian Herb Blend (affiliate link). Stir the cheese with a fork so the dried herbs are evenly distributed in the cheese. Place the cheese in the pie dish.
• Beat the eggs with a fork, then mix in the heavy cream, half and half, or milk and the garlic powder.
• Mix the egg/cream mixture into the cheese in the pie dish, stirring well with a fork until all the cheese is completely coated with the egg mixture.
• Make a layer of browned mushrooms on top of the cheese/egg mixture. Top that with the sliced olives if using.
• Arrange the pepperoni slices in an overlapping layer over the top of the mushrooms and olives. Sprinkle with the other 1/2 teaspoon of Italian Herb Blend.
• Bake the quiche 30-35 minutes, or until the eggs are completely set and the pepperoni is starting to brown.
• Let quiche cool 3-5 minutes (it will sink down slightly as it cools. Serve hot.
• This will keep for several days in the refrigerator and reheats well in the microwave or in a pan on the stove.