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Wednesday, 29 November 2017

Pepper Quiche Cups : Low Carb and Vegetarian

I spotted this recipe by Emily Leary, it's for an "easy, low-carb, delicious quiche with no pastry! It uses eggs, which are of course a great source of protein, vitamins and minerals, and when combined with plenty of vegetables they can make a healthy meal at any time of day! This recipe suggestion is 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. These little quiches are absolutely delicious, fluffy, low carb, satisfying and packed with flavour", I'm sure you will enjoy them.

Yield 4

2 large peppers (or 3 medium)
200ml (7 fl oz.) whole milk
4 eggs
60g (2.5 oz.) grated mature cheddar
pinch salt and pepper
1 tsp dried sage
handful cherry tomatoes
handful baby broccoli florets
2 tbsp. olive oil

1. Preheat the oven to 200C (180C fan). 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.
2. Break in your eggs and give the milk a good mix.
3. 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.
4. Fill the cups generously with your fillings.
5. 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.
6. Bake in the centre of the oven to for 25 minutes until golden and delicious.

Original recipe, and a step by step guide can be seen here
For help with measurement / conversion charts see here

A variety of recipe ideas, are within this blog. It is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan


Tom said...

...what a good idea.

Carol Blackburn said...

Looks yummy! I did try my first quiche recently (didn't eat the crust) but found it too soggy for my liking. I don't like runny or slimy eggs of any type. Runny yokes is ok but the white has to be firm and scrambled well done.

Valerie-Jael said...

This looks very tempting again! Hugs, Valerie

Jules said...

What a fantastic idea. I love to eat peppers in a quiche but would never have thought to have them like this. X

eileeninmd said...

Hello, these Quiche cups are a great idea. They look delicious!

Happy Wednesday, enjoy your day!

Stephanie said...

What a lovely and tasty recipe, sweet Jan! May you have a wonderful day! Hugs!

William Kendall said...

Sounds delicious!

Jo said...

I love this idea. It looks scrummy.

Out on the prairie said...

What a great idea, I have made them just without the crust also.

Debbie said...

what a great idea!! i like the ingredients in this!!!

happyone said...

What a great recipe. Another one I must try.

Elephant's Child said...

Not for me. I only eat peppers raw. I am sure that lots of people will love them though.

It's me said... looks verry delicious ....have a Nice week Ria ❤️

Christine said...

Looks so good!

DMS said...

Yum! I love quiche, peppers and I am a vegetarian- so this sounds SO tasty to me. I look forward to trying it. Thanks for sharing. :)

Margaret D said...

Looks ok to me.

Martha said...

Looks very yummy!

Pat @ Mille Fiori Favoriti said...

This is a brilliant idea, Jan! I often buy a 6 pack of pepper and stuff them with a meat mixture, but I'm liking the idea to make them hold an egg quiche mixture as a change of pace.

Karen @ Beatrice Euphemie said...

Two of my faves - peppers and quiche - a perfect match! Can't wait to try this, Jan! Thanks for sharing! x Karen

Crafty Green Poet said...

those look very tasty

Lady Fi said...


Magic Love Crow said...

Thank you Jan! Yummy! Have a great weekend! Big Hugs!