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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 classicmix of eggs, milk, cheese, made extra special with a pinch of sage.
Eggs are amazing. They're agreatsource 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 quichesare absolutely delicious, I promise - fluffy,low carb, satisfyingand 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 ajug - it will make pouring the filling easier later. Start with your milk, then addyour 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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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 classicmix of eggs, milk, cheese.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
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
Calories: 235kcal | Carbohydrates: 7g | Protein: 11g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 184mg | Sodium: 180mg | Potassium: 267mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2332IU | Vitamin C: 76mg | Calcium: 196mg | Iron: 1mg
* 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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Reader Interactions
Comments
stacey says
these were great the only reason I didn't give five stars is that I feel there is too much milk in this recipe I had to cook them for an extra 10 minutes and were still slightly watery in texture esp adding in the water that comes from the peppers... I will be making these in future but I will try it will half the amount of milk. thank you for sharing this recipe for someone new to low carb can try easy cooking.Reply
karen kmeck burke says
i want to try the pepoer filled quiche but dint know what the nutritional value is?
Reply
Emily Leary says
I'm so sorry for the slow reply. All the nutritional info is in the recipe card. Thanks!
Reply
Wendy says
I haven't made these yet, but soon when l do, i'm thinking that l will cut the tops off the peppers & stand them in a muffin tray & then fill them & bake...That way l won't need to worry about them falling over...l hope this idea is helpful to others too.
Reply
Emily Leary says
That may indeed work, although hundreds of people have had good success with the way shown and sent me pics :) If you do cook them standing up, they will be around double the capacity, so they will most probably take longer for the heat to get all the way through. As such you may need to adjust the cooking time to make sure they're not runny in the middle.
Reply
Emily Leary says
What a shame. Lots and lots of people have sent me photos of their successes, so I'm very confident in this recipe. It sounds like the peppers weren't cut quite right, so they weren't able to lie flat and level. If you do change your mind and decide to try again, look for large peppers and take care to halve and trim them so that they sit flat and level on the tray.
Reply
Janice says
What a clever idea, they look very delicious indeed.
Reply
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