Pepper Quiches


Having tried the infamous Slimming World crustless quiche, I liked it, but found it hard to get it to be really tasty. Inspired by a photo I saw on a poster in Morrisons one day, I thought I'd try setting the quiche inside peppers and I was really chuffed with the results. If you make a batch in one go they are great for packed lunch, breakfasts or just for snacks. Hot or cold they fill you up and tick both the protein and speed boxes so easily. 

I made 4 in one go here and it only took 20g of grated mozzerella (I accidentally used the ready-grated stuff not thinking that is coated in potato starch so not really gospel SP - oops!) This means each one is only a fraction of your HEA or, if using light mozzerella, 1 syn for 2 pepper halves.   You can mix up the veg in these however you wish (or that need eating up!) I've gone for the tops of asparagus spears and sliced mushrooms in these but previously I've also tried spinach (frozen chopped spinach, defrosted before being beaten into the egg mixture before adding), chopped peppers, chopped spring onions and sliced cherry tomatoes in these successfully. 

As with all recipes and meal plans on the blog I have highlighted the protein sources (P foods) in red, the speed (S) foods in green, healthy extra allowances in blue and syns, with syn values in brackets in orange. 

Pepper Quiches

Makes 4 halves - 1 syn per 2 halves (or part of your HEA) 

2 peppers, halved with stalks and seeds carefully removed 
4 tips of asparagus spears (cut to similar length of pepper)
4 sliced small mushrooms
3 eggs, beaten 
20g grated light mozzerella
1 tsp dried oregano
Ground black pepper

Pre-heat the oven to 180 degrees fan / 200 degrees electric / Gas Mark 6.

Spray an oven proof tray with a few sprays of spray oil.

Lay the peppers on to a tray with the cut side up. Determine how level they are with the tray - you will need them to lay fairly flat for this to work. If they tilt to one side too much, the filling will run out so carefully slice a thin layer of flesh off the rounded part of the pepper (without breaking a hole right through the flesh) and then lay this new flat base on the tray. This sounds harder than it is - I promise! 

Beat the eggs very thoroughly and add the oregano and black pepper into the mix. 

Push the vegetables into the pepper halves and then slowly, carefully pour the egg mix into the peppers and let it fill up the gaps between the veg until it levels off to the top of the pepper edge. Don't worry if it spills over on to the tray a little. 

Sprinkle the mozzerella over each pepper half and put in the oven for 25 mins.










Comments

  1. Deb29 August 2017 at 20:52

    Made these for dinner this evening, using courgette, mushroom and spring onions in the filling. Delicious!
    I left the stalks on (cut through the middle) which allowed me maximise the eggy filling. I used tin foil slightly scrunched to make little nests to hold them level for filling and baking.

    ReplyDelete

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