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Broccoli Quiche in Colorful Peppers

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Prep Time: 15 minutes
Cook Time: 60 to 70 minutes
Makes: 4 servings

What You Need

4
medium red, yellow OR green bell peppers (4 oz. each)
1
cup frozen broccoli florets, defrosted
4
EGGS
1/2
cup milk
1/2
tsp. garlic powder
1/4
tsp. dried Italian seasoning

Here’s How

  1. HEAT oven to 325°F. CUT about 1/2 inch off tops of peppers; remove seeds. PLACE peppers upright in custard cups; place cups in baking pan.
  2. SPOON 1/4 cup broccoli into each pepper. BEAT eggs, milk, garlic powder and Italian seasoning in medium bowl until blended. POUR evenly over broccoli.
  3. BAKE in center of 325°F oven until knife inserted near center comes out clean, 60 to 70 minutes. LET STAND 5 minutes.

Enjoy

  • No-mess pouring: To make filling the peppers easier, beat the egg mixture in bowl with a pouring lip or in large glass measure.
  • How to tell if it's done. Baked custards should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to "cook" after it's removed and center will firm up quickly. Overbaked custard may curdle. The knife test: Insert knife near the center. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.

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Nutrition Information

Per Serving

Excellent Source: vitamin A, folate and choline

Good Source: protein

calories: 132
total fat: 6g
saturated fat: 2g
polyunsaturated fat: 1g
monounsaturated fat: 2g
cholesterol: 214mg
sodium: 93mg
carbohydrates: 10g
dietary fiber: 3g
protein: 9g
vitamin A: 4,027.0IU
vitamin D: 30.6IU
folate: 79.8mcg
calcium: 75.8mg
iron: 1.4mg
choline: 137.4mg

vitamin C: 159.6mg
vitamin E: 3.5IU
trans fat: 0g
sugars: 7g
potassium: 370.2mg
magnesium: 23.8mg
selenium: 16.9mcg
phosphorus: 156.6mg
vitamin B12: .8mcg
vitamin K: 6.0mcg
vitamin B6: .4mg
copper: .1mg
vitamin B1 - thiamin: .1mg
manganese: .2mg
zinc: 1.0mg
vitamin B2 - riboflavin: .4mg
vitamin B3 - niacin: 1.2mg
omega 3: .1g
omega 6: .7g