Name: Pepper Quiche Cups (Low Carb Recipe)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 large peppers (or 3 medium); 200 ml whole milk; 4 medium free range eggs; 60 g 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

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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.

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. Fluffy, low carb, satisfying and packed with flavour. Awesome!

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.

Making the quiche filling in a jug. Additional ingredients for the recipe are on the table in bowls.

Mixing ingredients for the quiche filling in a jug on a white wooden surface.

Break in your eggs and give the milk a good mix.

Breaking eggs into the quiche mix which is currently in a jug on a white wooden table.

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.

Prepare the baking tray with oil ready for the ingredients. The tray is situated on a white wooden background.

One green pepper and one yellow pepper cut in half facing upwards on a baking pan.

Fill the cups generously with your fillings.

Filling the pepper cups with filling, starting with broccoli.

Adding cherry tomatoes to the pepper cups which already contain broccoli.

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.

Topping the pepper cups with grated cheese

The pepper cups after adding all the ingredients and the quiche filling.

Bake in the centre of the oven to for 25 minutes until golden and delicious.

The baked pepper quiches cups in a baking pan having been in the oven.

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?

These egg quiches in pepper 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. Fluffy,low carb, satisfying and packed with flavour. Awesome!

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4.7 from 26 votes

Pepper Quiche Cups (Low Carb Recipe)

These pepper quiche cups are a twist on traditional quiche, swapping pastry for peppers and filling with a classic mix of eggs, milk, cheese.

Prep Time15

Cook Time25

Total Time40

Course: Lunches and quick-cook meals

Cuisine: British

Diet: Gluten Free, Vegetarian

Servings: 4 people

Author: Emily Leary

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

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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Pin these rich egg quiches in pepper cups

Three images of the quiche pepper cups with text at the top and bottom describing the image for Pinterest.

A close up of the finished pepper quiche cup with text at the bottom describing the image for Pinterest.

Overhead shot of quiche pepper cups with a side of peas and cabbige. At the top of the image there's some text explaining the image for Pinterest.

Fork going into a quiche pepper cup with a side of veg on a decorative plate on a white wooden background.

Close up of a baked yellow quiche pepper on a white baking pan. At the top of the image there's some text explaining the image.

Baked pepper quiche cup on a decorative white and black plate with a red and white napkin underneeth.

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Comments

4.74 from 26 votes (16 ratings without comment)

Pepper quiche cups (low carb)

Ingredients

Equipment

Instructions

Print this recipe for later