Quiche Lorraine must be the most popular savory pie ever – a timeless classic perfect for any occasion. Just like the original recipe, this quiche is made with bacon, Swiss cheese, caramelized onion, cream and eggs. The pie crust is gluten-free and low-carb so it won’t spike your blood sugar. Read more
The impetus behind this recipe was two-fold: 1. To have more make-ahead breakfast options and 2. To get more vegetables into my day. These easy quiche-stuffed peppers met both of those requirements and were delicious to boot. My husband is a feta fiend so I went with a basic spinach and feta quiche, but you could change up the add ins to suit your tastes. Think ham & cheese, broccoli and cheddar or even quiche lorraine. It’s all delicious!
4 medium peppers
1/2 cup whipping cream
2 cloves garlic
5 ounces frozen spinach, thawed and drained
1 cup feta, crumbled
1 tsp salt
1/2 tsp pepper
Preheat oven to 350F.
Cut peppers in half from stem to bottom and scoop out seeds and ribs, leaving the top with stem intact. Place in a glass or ceramic baking dish.
In a large bowl, whisk together eggs, cream, and garlic. Squeeze spinach of as much excess moisture as possible and add to egg mixture. Add feta, salt, and pepper and stir until well combined.
Divide mixture evenly among pepper halves and bake until set, about 45 to 60 minutes.
Total fat: 12.35g
Calories from fat: 111
Total dietary fiber: 1.69g