Eggs are amazing. They’re a great source of protein, vitamins and minerals, and when combined with plenty of veg they can make a healthy meal at any time of day
Today, I have a gorgeous twist on the traditional quiche, which swaps out the pastry for peppers and fills them with a classic mix of eggs, milk, cheese, made extra special with a pinch of sage.
These little egg quiches are absolutely delicious, I promise – fluffy,low carb, satisfying and packed with flavour. Awesome!
Here’s how to make these egg quiches in pepper cups.
Ingredients
- 2 large peppers (or 3 medium)
- 200ml (6.76 fl oz) whole milk
- 4 medium eggs
- 60g (2.11 oz) grated mature cheddar
- pinch salt and pepper
- 1 tsp dried sage
- handful cherry tomatoes
- handful baby broccoli florets
- 2 tbsp olive oil
Instructions
Preheat the oven to 200C (180C fan/400F). It’s easiest to make the filling in a jug – it will make pouring the filling easier later. Start with your milk, then add your salt, pepper, and sage.
Break in your eggs and give the milk a good mix.
Pour the oil into a large roasting dish. Halve and de-seed your peppers (being careful not to pierce the skin) and then place on the tray.
Fill the cups generously with your fillings.
Top with the cheese, then carefully pour in the mix. If any of your peppers are unstable, you can place a little bit of screwed up foil underneath them to keep them level.
Bake in the centre of the oven to for 25 minutes until golden and delicious.
And here’s that egg quiches in pepper cups recipe in printable form.
Are you tempted to try these egg quiches in pepper cups at home?
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Egg quiches in pepper cups
Ingredients
- 2 large peppers or 3 medium
- 200 ml (6.8 floz) whole milk
- 4 eggs
- 60 g (2.1 oz) grated mature cheddar
- pinch salt and pepper
- 1 tsp dried sage
- handful cherry tomatoes
- handful baby broccoli florets
- 2 tbsp olive oil
Instructions
- Preheat the oven to 200C (180C fan/400F). It’s easiest to make the filling in a jug – it will make pouring the filling easier later. Start with your milk, then add your salt, pepper, and sage.
- Break in your eggs and give the milk a good mix.
- Pour the oil into a large roasting dish. Halve and de-seed your peppers (being careful not to pierce the skin) and then place on the tray.
- Fill the cups generously with your fillings.
- Top with the cheese, then carefully pour in the mix. If any of your peppers are unstable, you can place a little bit of screwed up foil underneath them to keep them level.
- Bake in the centre of the oven to for 25 minutes until golden and delicious.
Video
Nutrition
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karen kmeck burke says
i want to try the pepoer filled quiche but dint know what the nutritional value is?
Emily Leary says
I’m so sorry for the slow reply. All the nutritional info is in the recipe card. Thanks!
Wendy says
I haven’t made these yet, but soon when l do, i’m thinking that l will cut the tops off the peppers & stand them in a muffin tray & then fill them & bake…That way l won’t need to worry about them falling over…l hope this idea is helpful to others too.
Emily Leary says
That may indeed work, although hundreds of people have had good success with the way shown and sent me pics :) If you do cook them standing up, they will be around double the capacity, so they will most probably take longer for the heat to get all the way through. As such you may need to adjust the cooking time to make sure they’re not runny in the middle.
Emily Leary says
What a shame. Lots and lots of people have sent me photos of their successes, so I’m very confident in this recipe. It sounds like the peppers weren’t cut quite right, so they weren’t able to lie flat and level. If you do change your mind and decide to try again, look for large peppers and take care to halve and trim them so that they sit flat and level on the tray.
Janice says
What a clever idea, they look very delicious indeed.