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
- Cut and core the peppers to prepare them for the filling. Preheat the oven to 375 degrees.
- In a medium mixing bowl, mix together the egg, milk and cheese.
- 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.
- Mix vegetables into the egg mixture and add a pinch of pepper and sea salt.
- 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.
– 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.