A Lower Fat Pizza Quiche-A

I developed this on a night when I was craving pizza but had a whole bunch of eggs in the fridge that needed to be used. There are other pizza quiches on this site, but what sets this one aside is the crust--I wanted something more substantial than pie crust or crescent rolls, so I used real pizza crust. The crust is the most complicated part of this recipe, so feel free to substitute your own favorite! This could easily be adapted to be vegetarian...just omit the pepperoni and use your favorite pizza toppings!

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1⁄2 cup warm water
• 1 1⁄2 teaspoons  yeast (or half a packet)
• 1⁄2 teaspoon sugar
• 1⁄4 teaspoon salt
• 1⁄2 cup all-purpose flour
• 1⁄2 cup whole wheat flour
•  oregano (to taste)
•  basil (to taste)
•  garlic powder (to taste)
• 1⁄4 cup onion, chopped
• 1⁄4 cup bell pepper, chopped
• 5  eggs, lightly beaten
• 1⁄2 cup low fat cottage cheese
• 1⁄2 cup mozzarella cheese
• 15  turkey pepperoni
• 5  Spanish olives, sliced

Directions

1. For the crust:.
2. In a medium bowl, mix yeast, sugar, and a small amount of warm water. Stir well to dissolve yeast and let the mixture rest for 5 minutes.
3. Stir in flours and salt, plus garlic, basil, and oregano (all to taste). Add more water until a kneadable dough forms. Set aside to rise for a few minutes.
4. Spray a pie pan with cooking spray, then pat the crust into the bottom. Bake at 425 for 5-7 minutes, or until the crust begins to brown nicely.
5. Lightly spray a small pan with cooking spray, then cook onion and pepper until tender.
6. In a medium bowl mix eggs, cottage cheese, more basil and oregano (if you wish), and the onion/pepper mixture.
7. Pour the egg mixture into the crust, then bake at 425 for 15 minutes.
8. Remove the quiche from the oven and top with the cheese, pepperoni, and olives. Reduce the oven temperature to 375 and bake 20 minutes more, or until the eggs are set in the center. Let stand 5 minutes before slicing.