When you think of making a quiche, you may have a few things come to mind: time consuming, complicated ingredients, carby crusts, etc. Not your idea of an easy keto meal, right? Well get ready for one of the easiest “quiche” recipes that is both satisfying and vegetarian friendly!
These cheesy quiche stuffed peppers are an easy brunch or an even easier dinner. A lightly seasoned egg filling is made fluffy with the mixture of full fat ricotta, mozzarella, and the bite of shredded Parmesan. Just a few leaves of fresh spinach are needed to give a little green boost to these beautifully colored peppers! The steps are so simple that you can throw this together and have it in the oven in minutes. Simply blend the filling and pour it into the prepared peppers, cover with foil, and bake. They are great to reheat the next day too.
The variations that you could whip up are endless. Any low cab veggies or fresh herbs could be added, and if you aren’t a vegetarian then bacon is a popular option!
Yields 4 servings of Vegetarian Three Cheese Quiche Stuffed Peppers
The Preparation
- 2 medium red bell pepper
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup grated parmesan cheese
- 4 large egg
- 1 teaspoon garlic powder
- 1/4 teaspoon dried parsley
- 1/4 cup baby spinach
- 2 tablespoons parmesan cheese
The Execution
1. Heat oven to 375°F. Prepare the peppers by slicing them each into equal halves. Remove the seeds.
2. In a small food processor blend the three cheeses, eggs, garlic powder, and parsley. My food processor is smaller than I would like so I did this in two batches, half and half, and then combined both fillings.
3. Pour the egg mixture into each pepper, filling just below the rim. Place a few baby spinach leaves on top and stir with a fork, pushing them under the egg. Cover with foil and bake for 35-45 minutes or until the egg is set.
4. Sprinkle with Parmesan cheese and broil for 3-5 minutes or until the tops begin to brown.
This makes a total of 4 servings of Vegetarian Three Cheese Quiche Stuffed Peppers. Each serving comes out to be 244 calories, 15g fats, 5.7g net carbs, and 19.7g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 medium red bell pepper | 71 | 0.7 | 13.9 | 4.8 | 9 | 2.3 |
| 1/2 cup ricotta cheese | 170 | 9.8 | 6.4 | 0 | 6.4 | 14.1 |
| 1/2 cup mozzarella cheese | 168 | 12.5 | 1.2 | 0 | 1.2 | 12.4 |
| 1/2 cup grated parmesan cheese | 216 | 14.3 | 2.1 | 0 | 2.1 | 19.3 |
| 4 large egg | 315 | 20.9 | 1.6 | 0 | 1.6 | 27.6 |
| 1 teaspoon garlic powder | 10 | 0 | 2.3 | 0.3 | 2 | 0.5 |
| 1/4 teaspoon dried parsley | 0 | 0 | 0.1 | 0 | 0 | 0 |
| 1/4 cup baby spinach | 2 | 0 | 0.3 | 0.2 | 0.1 | 0.2 |
| 2 tablespoon parmesan cheese | 54 | 3.6 | 0.5 | 0 | 0.5 | 4.8 |
| Totals | 1006 | 61.8 | 28.2 | 5.3 | 22.9 | 81.2 |
| Per Serving (/4) | 252 | 15.5 | 7.1 | 1.3 | 5.7 | 20.3 |
Vegetarian Three Cheese Quiche Stuffed Peppers
Ingredients
- 2 medium red bell pepper
- ½ cup ricotta cheese
- ½ cup mozzarella cheese shredded
- ½ cup grated parmesan cheese
- 4 large egg
- 1 teaspoon garlic powder
- ¼ teaspoon dried parsley
- ¼ cup baby spinach
- 2 tablespoon parmesan cheese
Instructions
- Heat oven to 375F. Prepare the peppers by slicing them each into equal halves. Remove the seeds.
- In a small food processor blend the three cheeses, eggs, garlic powder, and parsley. My food processor is smaller than I would like, so I did this in two batches, half and half, and then combined both fillings.
- Pour the cheese mixture into each pepper, filling just below the rim. Place a few baby spinach leaves on top and stir with a fork, pushing them under the egg. Cover with foil and bake for 35-45 minutes or until the egg is set.
- Sprinkle with Parmesan cheese and broil for 3-5 minutes or until the tops begin to brown.
This is a fun idea. Why bother with the crust when you can make something so much simpler and healthier too. Baking peppers tends to make them taste amazing anyway, offering a degree of sweetness that they don’t normally contain.
Oh! the stuffed pepper cups look good; but I want to lower the carbs by substituting riced cauliflower for the ricotta cheese, and extra salt for the parmesan.
This was the kickoff meal for Day 1 of Keto for me. I made these yesterday and brought one to work today for breakfast. Reheated well and was delicious! Thank you for the wealth of great recipes that are easy to follow and tasty! Makes me confident I will be able to stick with this.
I’ve made this a few times for myself and my friends. Shared the recipe too. Everyone loves it.
i just used my Nutri bullet to mix the ingredients, (small cup). It worked a treat, perfect size
I did the same. Worked perfectly.
These were so good and super easy to make.My 4 year old gobbled them right up!
I put these in the air fryer and they turned out perfectly. An excellent breakfast.
This was delicious!!! I added a ton of the spinach though, probably more like 1 cup packed, and I mixed it right into the egg and cheese mixture in the bowl instead of into the peppers themselves. I did have a problem with the cook time, mine took 1.25 hours for the eggs to set (!!!), but I think that was maybe because I baked them in a casserole dish (in case of spillage) instead of on a sheet pan. Other than the crazy long cook time, this was fantastic!!