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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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