This quiche recipe is extremely versatile. Fill bell peppers with your favorite meats, veggies, and cheese and serve them as a main dish, or as a wonderful side dish with your favorite protein.
2large bell pepperscut in half top to bottom, seeded and ribs removed
2large eggs
⅓cupheavy cream (for less fat and calories, use half & half or any grade of regular milk)
⅛teaspooneach salt and black pepper
4ounces(1/2 cup) poached chicken breastdiced into small pieces
½cupcanned black beansrinsed and drained
½cupGruyere (or other hard white) cheesegrated
¼cupPanko bread crumbs
Instructions
Heat oven to 375 degrees F
In a small bowl, combine the eggs, cream, salt, and pepper. Set aside.
Place the bell pepper halves into a small oven-proof casserole dish, Place them as close together as possible to prevent them from tipping over.
Layer the ingredients evenly into each pepper, starting with the beans first, then the cheese, and finally the cheese. The peppers will be approximately 3/4 full. Slowly pour the egg mixture into each shell until they are filled to the top.
Sprinkle a layer of bread crumbs over the top of each pepper and bake in the oven for 20-30 minutes, until the egg mixture has set (and is no longer "jiggly") and the bread crumbs are lightly browned.
Notes
NOTE The original recipe calls for the bread crumbs to be combined with 2 Tablespoons of melted butter. This will definitely help them brown well. I was trying to reduce the fat content, so I omitted the butter. You can see from my photo that my bread crumbs didn't brown very well.This recipe was inspired by one created by Sherron Watson at Simply Gourmet