Crustless Quiche With Five Kinds of Peppers

A simple and satisfying crustless quiche that has all of the things I love; peppers (both hot & sweet), onions, Swiss, Gruyere, eggs, and cream.

Crustless Quiche With Five Kinds of Peppers


  • 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.
Course Breakfast, Main Course
Cuisine Mexican, Sonoran Style
Keyword crustless quiche recipe, Crustless Quiche With Five Kinds of Peppers, keto recipe, sonoran recipe, spicy Southwestern style quiche recipe, Taste of Tucson recipe, Tucson Sonora recipe
Hungry for More?Buy the Taste of Tucson Cookbook!

The quiche is puffed up right from the oven.


After a couple of minutes it deflates a little bit.

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