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.
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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
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