Crustless Quiche with Peppers and Onions

By • June 21, 2016 0 Comments

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Author Notes: I've been making versions of this since I was a kid. Frankly, I am estimating the amounts for most of the recipe, as it tolerates a lot of variation. I've also added diced up meats and leftover meats that might be hanging around, including pepperoni, cooked ham, bacon, sausage, etc.Brian Coppola


Serves 8

  • 8 large eggs
  • 1 cup half and half
  • 1-4 tablespoons freshly ground black pepper
  • 1-4 tablespoons freshly ground white pepper
  • 1-4 tablespoons freshly ground Italian Seasoning blend
  • 1-4 tablespoons paprika or paprika/cayenne blend
  • 1/8-1/4 cups chopped parsley
  • 1/8-1/4 cups chopped oregano
  • 1/8-1/4 cups chopped basil
  • 2-4 tablespoons Dijon Mustard
  • 2 medium Vidalia onions, medium dice
  • 2 red bell peppers, medium dice
  • 8 ounces gruyere cheese, grated
  • 8 ounces low sodium Swiss cheese
  • 8 ounces asiago, grated
  • 1 ounce grated Parmigiano Reggiano
  1. Caramelize the onions in hot oil over medium high heat. About half way through, add the peppers and finish when onions are golden color. Remove to a bowl to cool to luke warm.
  2. Beat the eggs in a large bowl (everything is going in there). Add the half-and-half, mustard, spices and herbs and mix. Add the cheeses (except the Parmigiano) to the bowl and mix well
  3. Add the onions and peppers and mix. Pour into a lightly greased quiche dish or shallow flute.
  4. Bake at 350F for 45 minutes. Sprinkle the top with the Parmigiano about 35 minutes in.

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