Roasted Red Pepper Crustless Quiches
These roasted red pepper crustless quiches are all about silky texture and savory depth—simple ingredients, big payoff.
The custard base, made with heavy whipping cream and eggs, bakes up luxuriously smooth and tender, almost soufflé-like, with just enough structure to hold its shape. A touch of salt and black pepper sharpens the richness without overpowering it. Folded in, shredded provolone melts into the custard, adding a mild, buttery savoriness with gentle stretch, while finely chopped roasted red peppers bring sweet, smoky pops of flavor and flashes of ruby red throughout. Fresh chives finish it off with a clean, oniony brightness that keeps each bite feeling balanced and fresh. Warm from the oven, these crustless quiches are creamy, comforting, and elegant—perfect for brunch, a light lunch, or a make-ahead dish that feels special without being heavy.
Author: Tea Time Magazine January/February 2015
Servings 24 servings
Ingredients
- 1¼ cups heavy whipping cream
- 3 large eggs
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ cup shredded provolone cheese
- 2 tablespoons finely chopped roasted red pepper
- 2 tablespoons finely chopped fresh chives
Instructions
- Preheat oven to 350°.
- Spray a 24-well shallow mini muffin pan with nonstick cooking spray. Set aside.
- In a large liquid-measuring cup, combine cream, eggs, salt, and pepper, whisking to blend. Set aside.
- Divide cheese, roasted red pepper, and chives evenly among wells of prepared pan.
- Pour cream mixture evenly into wells. (While pouring, whisk cream mixture occasionally to make sure it stays blended.)
- Bake until quiches are set and slightly puffed, 10 to 11 minutes.
- Serve warm or at room temperature.
Notes
To Make ahead:
Quiches can be made a day in advance, cooled completely, and refrigerated overnight in an airtight container.
Reheat in a 350° oven until warm, approximately 5 minutes. Source: https://teatimemagazine.com/roasted-red-pepper-crustless-quiches-recipe/
Quiches can be made a day in advance, cooled completely, and refrigerated overnight in an airtight container.
Reheat in a 350° oven until warm, approximately 5 minutes. Source: https://teatimemagazine.com/roasted-red-pepper-crustless-quiches-recipe/
