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 quiches are absolutely delicious, I promise – fluffy,low carb, satisfying and packed with flavour. Awesome!
Here’s how to make them.
Ingredients
- 2 large peppers (or 3 medium)
- 200ml whole milk
- 4 medium eggs
- 60g 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). 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 recipe in printable form.
Ingredients
- 2 large peppers or 3 medium
- 200 ml 7 fl oz whole milk
- 4 eggs
- 60 g 2.5 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). 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.
PIN ME!
Don’t forget to pin now to cook later!
CH says
Unfortuantely, this was a total fail. Despite the tinfoil supports the peppers leaked out the top/fell over and I ended up with peppers with hardly any egg in it and tons of burnt egg in the bottom of the pan. Won’t make this again…
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.
Janice says
What a clever idea, they look very delicious indeed.
Christine says
Love the dish in this picture! Do you happen to remember where you got it?
Emily Leary says
It’s this one :) http://direct.asda.com/george/george-home/George-Home-Enamel-Roaster—34.5cm/001490098,default,pd.html
Natalie Ray says
I flipping love this, seriously I love it. I’m trying to cut out processed food like pastry and bread because it’s so difficult to source it without palm oil. But I do love quiche and I’m really missing it. I will be making this tomorrow to have with a roast when everyone else is having chicken (I’m veggie). Thanks so much for the idea :)
Lindsay @ Newcastle Family Life says
These look delicious, I love quiche and I love peppers so I will be giving these a go as I am trying to eat healthier. Great idea xx
Vicki Montague - The Free From Fairy says
Yum! Great idea! I’d love the kids to eat these…they look so quick and easy yet healthy and filling too! The new version of the bacon and egg muffins that were all over Pinterest last year! Brilliant!
Becky says
ooh Emily that looks great!
Marta says
What a great idea! Love this and adding it to my dinner menu This week!
.:Marta:.
Bintu @ Recipes From A Pantry says
What a really brilliant idea. Just the sort of things I can make with the kiddoes that they can proudly serve Daddy for breakfast.
Helen @ Fuss Free Flavours says
I love these, they also be perfect cold for a picnic or packed lunch, as well as good for using up those sad peppers at the bottom of my fridge.
Kara says
Oh my god Emily I am forever in your debt, I love Quiche but do not like pastry this is so perfect for me xx
Becca @ Amuse Your Bouche says
Why have I never thought of this?! Genius idea, I love quiche but this is a much healthier version :)
Sally - My Custard Pie says
Always looking for good, vegetarian ideas for peppers as they are in our farmers market most of the year. Love, love, love this idea. Bookmarked.
Jan says
Fantastic idea, I LOVE the look of these and could eat one right now….6am!
Helene @Croque-Maman says
It looks delicious!!! Can’t wait to give it a try. Thx for sharing!
kellie@foodtoglow says
Love the sound of these quiche cups. I sometimes make similar for my nutrition classes and have never had an issue with the setting of the egg with this timing, so I too am wondering what happened with Devin’s batch. I hope she gives them another go because they sound delicious and so good for you. So pretty too. :-)
Elizabeth says
I am absolutely loving the sound of this recipe! I’m trying to keep my carbs to a minimum (um, except for tonight’s imminent pizza binge) and this recipe sounds utterly perfect for me. Pinned to try later!
Devin says
I followed this recipe to a T and yet after over 30 minutes in the oven the eggs had not cooked. Any longer the veggies and peppers would burn so I gave up. Huge let down and an expensive waste of food. Very sad.
Emily Leary says
Hi. That’s such a shame. I’ve made it lots of times with success, and have had multiple messages from others who’ve tried it and loved it (eg https://twitter.com/MrsBLandrum/status/690679709819084800). I also note what you say about the veggies and really they should be submerged in the egg mixture, so I’m not sure why yours were on the verge of burning. Sounds like something went wrong along the way, either with the way it was put together or with the oven temp – perhaps the tray was too close to the top of the oven? If you want to try to salvage your peppers, you could try putting them in a snug microwave safe dish and giving them 30 second blasts until the egg firms up. I haven’t tried this approach as haven’t needed to, but it should cook the egg mix through without burning the tops. Thanks.
Corina says
These look absolutely gorgeous! Such a great idea and really easy too.
Charron Pugsley-Hill says
Love quiche but always worry about calories in pastry. These are just brilliant. Making them tomorrow!
Sarah James @ Tales From The Kitchen Shed says
Delicious Emily, a brilliant idea & a healthy alternative to pastry. Pinned for later x
Ethan W. says
That’s the easiest breakfast I’ve seen in a while. Thanks for sharing it with us!