Crustless Quiche With Five Kinds of Peppers

Crustless Quiche With Five Kinds of Peppers
Servings: 4
A simple and satisfying crustless quiche that has all of the things I love; peppers (both hot & sweet), onions, Swiss, Gruyere, eggs, and cream.


  • 1 ¾ cup cream
  • 1 ½ cup shredded Gruyere and/or Swiss cheese divided
  • 5 large eggs
  • ¼ cup chopped onion
  • ¼ cup finely chopped red bell pepper
  • 1 tablespoon hot Giardiniera mix I like this one
  • 1 teaspoon butter
  • 1 teaspoon smoked hot paprika
  • ¼ teaspoon ground cayenne
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Grated Parmesan for garnish optional


  • Preheat oven to 375 degrees
  • Sprinkle 1/4 cup of the shredded cheese onto the bottom of a pie pan.
  • Sauté onions in butter over medium-high heat until browned. Add chopped red pepper and Giardiniera and cook for about a minute more. Remove from heat.
  • Scald cream in a medium sized saucepan at medium-high heat.
  • Reduce heat to low. Whisk in 1 cup of the cheese and continue stirring until melted. (There will be 1/4 cup of cheese left.) Remove pan from heat and beat in eggs one at a time until completely incorporated. Then, add in the pepper & onion mixture and spices.
  • Pour into a pie plate and sprinkle with remaining cheese. Bake until well browned, about 30-35 minutes. Sprinkle with Parmesan before serving.
  • The quiche is puffed up right from the oven.
  • After a couple of minutes it deflates a little bit, but that's ok! Enjoy!
Course Breakfast, Main Course
Cuisine Mexican, Sonoran Style
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