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