Red Pepper Quiche Cups



My mom makes a mean quiche recipe. It was one of those meals that my brother and I would always get excited about when we found out one was in the oven. This recipe is not exactly the same as her quiche recipe in ingredients, however the taste is similarly delicious. This wonderful gluten free recipe mimics the classic spinach, sausage, and cheese quiche.  I imagine it would be easy to replace this classic ingredient combo with another quiche variation, such as crabmeat and shrimp, if you prefer. However any way you do it, I don’t think you can go wrong here. It’s quick, nutritious, easy to warm up later, and did I meantion Delicious?!

All in all, I hope this recipe finds you sharing a meal with someone you care about. Happy cooking!




  • 3 large red bell peppers (try to find ones with flat bottoms, that will firmly stand up straight when set on a plate)
  • 3 eggs
  • 1/2 cup skim milk
  • 2 veggie “sausage” patties, cut or crumbled into pieces (I used 2 Morningstar sausage patties)
  • 1/2 cup shredded Gruyere or Mozzarella, (plus 2 tbs for garnish if desires)
  • Dash of salt and pepper for each paper as desired
  • 1/2 cup fresh spinach, chopped
  • 1 tbs scallions, chopped


  1. Place oven rack on the lowest position and preheat oven to 350.
  2. Cut the bell peppers in half, across the middle. (Save the top halves for a later meal by removing the stems, seeds, and freezing!)
  3. Place the bottom half of the bell peppers in a glass baking dish, cut side up. Try to arrange the peppers in a way that allows them to stand up on their own, or else baking will be difficult.
  4. In bowl, beat the eggs until well combined. Add the remaining ingredients (milk, “sausage,” cheese, salt and pepper, spinach, and scallions) and completely mix together.
  5. Pour the egg mixture into the red pepper cups until almost full (leave about 1/4 inch to 1/2 inch space at the tops) and sprinkle with cheese, if desired.
  6. Bake for 45-55 minutes or until the center of the quiche no longer wobbles when you gently shake the rack.


Notes and Tips!:

  • This recipe was slightly adapted from it’s original, posted on Domestic Fits
  • If you use, chopped frozen spinach, make sure to thaw, rinse and remove as much water as you can, too much moisture won’t allow this to set up.
  • The size of your peppers and how much egg filling you put in each one can affect whether this recipe makes 2 or 4 quiche cups. I originally intended to make 2 cups, but had enough filling for 3.
  • The original recipe calls for a combination of ½ milk and ½ heavy cream. I left out the heavy cream to lighten up the recipe and thought it tasted just fine. However if you want a creamier consistency, add the cream again

6 thoughts on “Red Pepper Quiche Cups

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