Pepper Quiche Cups

Pepper Quiche Cups

This simple twist on a traditional quiche gives you an easy way to eat eggs without relying on flour crusts. I do my best to eat a few organic and free-range [pastured] eggs a day to get in much needed healthy fats, anti-oxidants and vitamins. I needed to find a new way to eat eggs, as I can only scramble, fry and poach so many per week.

These Pepper Quiche Cups are a no-brainer. They look and taste delicious. Below is the recipe that I put together, but feel free to put whichever vegetables [and meat] within the pepper cups that you would like! If you are making substitutions, try and keep the ratio of egg:milk:cheese:veggies similar to below for best results.


makes 4 pepper cups ( 2 whole peppers)

– 2 peppers

– 3 eggs [I use organic and free-range]

– 1/4 cup of tomatoes

– 1/4 cup of onion

– 1/4 cup of broccoli

– 1/4 cup of shredded raw, organic cheddar cheese (Organic Valley is a great brand recommendation)

– 1 tbsp of butter

– 1/8 cup of full-fat organic milk or nut milk

– 1/8 tsp of cayenne pepper (optional for heat)

– pinch of black pepper

– pinch of sea salt


  1. Cut and core the peppers to prepare them for the filling. Preheat the oven to 375 degrees.
  2. In a medium mixing bowl, mix together the egg, milk and cheese.
  3. Over medium-low heat melt butter in a large saucepan. Add vegetables. Cook slowly, stirring occasionally until the vegetables are soft. If you are using meat, ensure that you cook it first.
  4. Mix vegetables into the egg mixture and add a pinch of pepper and sea salt.
  5. Place halved peppers on a baking sheet and add filling.  Bake for 35 minutes or until the filling is cooked (you should be able to cleanly pull out a tooth pick from the middle of a pepper cup.

Helpful hint:
– Do your best to use peppers that are as symmetrical as possible so when cut in half they can sit fairly flat on a baking dish.



One Comment

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