Quiche in Pepper Pots

Quiche in Pepper Pots
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The American Egg Board, New England

8 medium (about 4 oz. each) sweet green, red, or yellow peppers
2 cups (about 8 oz.) frozen vegetable blend, thawed
8 eggs
1 cup skim or low-fat milk
1 teaspoon garlic powder
1 teaspoon Italian seasoning, crushed

Cut tops off peppers and remove seeds.  Sawtooth or scallop pepper edges, if desired.

Stand peppers upright in custard cups or muffin-pan cups.  Spoon 1/4 cup of the vegetables into each pepper.

In large bowl, beat together eggs, milk, and seasonings until well blended.

Pour about 1/3 cup of the egg mixture over vegetables in each pepper.

Bake in preheated 325 degrees F oven until knife inserted near center comes out clean, about 60-to-70 minutes.

Let stand 5 minutes before serving.

Microwave: Place 4 of the filled peppers in custard cups on plate, platter or tray.  Cook on full power 6 minutes.  Rotate plate.  Cook on 50% power, rotating plate every 3 minutes, until knife inserted near center comes out clean, about 10-to-14 minutes.  Remove each pepper as it is done.  Repeat for remaining peppers.

Serves 8.