Crustless Quiche With Five Kinds of Peppers

crustless-quiche--Jackie Alpers Sometimes in the morning when I want a little treat, I drive down the street to my favorite coffee shop where they make the most amazing quiche. I’ve been doing it so much lately that I thought I’d try and make it for myself, without the crust.

My version has all of the things I love; peppers (both hot & sweet), onions, Swiss, Gruyere, eggs, and cream. Simple and satisfying, plus I can bake it in about the time it takes me to get to the coffee shop and back. 

Crustless Quiche With Five Kinds of Peppers
1 3/4 cup cream
1 1/2 cup shredded Gruyere and/or Swiss cheese, divided
5 large eggs
1/4 cup chopped onion
1/4 cup finely chopped red bell pepper
1 tablespoon hot Giardiniera mix (I like this one)
1 teaspoon butter
1 teaspoon smoked hot paprika
1/4 teaspoon ground cayenne
1/4 teaspoon salt
1/4 teaspoon black pepper
Grated Parmesan for garnish (optional)


  1. Preheat oven to 375 degrees
  2. Sprinkle 1/4 cup of the shredded cheese onto the bottom of a pie pan.
  3. Sauté onions in butter over medium-high heat until browned. Add chopped red pepper and Giardiniera and cook for about a minute more. Remove from heat.
  4. Scald cream in a medium sized saucepan at medium-high heat.
  5. Reduce heat to low. Whisk in 1 cup of the cheese and continue stirring until melted. (There will be 1/4 cup of cheese left.) Remove pan from heat and beat in eggs one at a time until completely incorporated. Then, add in the pepper & onion mixture and spices.
  6. Pour into a pie plate and sprinkle with remaining cheese. Bake until well browned, about 30-35 minutes. Sprinkle with Parmesan before serving.

The quiche is puffed up right from the oven. crustless-quiche-food-photography-by-Jackie-Alpers-   After a couple of minutes it deflates a little bit. crustless-quiche deflated--jackie-alpers


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