These pepper quiche cups are 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.
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
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 (2) peppers or 3 medium
- 200 ml (½ + ⅓ cup) whole milk
- 4 medium free range eggs
- 60 g (⅓ cup) grated/shredded mature cheddar vegetarian if required
- pinch salt and black pepper
- 1 tsp dried sage
- handful fresh cherry tomatoes
- handful baby broccoli florets
- 2 tbsp olive oil
Equipment
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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Pepper Quiche Cups (Low Carb Recipe)
Ingredients
- 2 large (2) peppers or 3 medium
- 200 ml (½ + ⅓ cup) whole milk
- 4 medium free range eggs
- 60 g (⅓ cup) grated/shredded mature cheddar vegetarian if required
- pinch salt and black pepper
- 1 tsp dried sage
- handful fresh 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
Pin these rich egg quiches in pepper cups
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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.
DJ says
I know I'm late to the party at this point, but it's a shame that the majority of the ratings are from people who apparently haven't tried the recipe, they just like the "idea" of it. The one reviewer who actually did try the recipe did not have a success. I'm still interested and plan to give it a try though.
Emily Leary says
Loads of people have tried them a love them. I get messages about them all the time. Sadly not everyone takes the time to comment but absolutely works and you can see a few people's results on Pinterest here https://www.pinterest.co.uk/pin/563018686904325/activity/tried
Corina says
These look absolutely gorgeous! Such a great idea and really easy too.
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!