Breakfast is the toughest meal of the day for carb lovers.
But starting the day out right will make a huge impact on how you feel the rest of the day. Getting protein in the morning is essential for stabilizing blood sugar, curbing cravings and boosting serotonin.
Brunch is a tricky meal if you want to avoid the usual sugary breakfast fare of waffles, biscuits, toast and pancakes. Quiche would be a great option if it wasn’t for the crust.
How lucky that my wacky idea of using a bell pepper as the “crust” worked out so well.
Great to bring to a pot luck brunch, or to treat yourself to some breakfast decadence.
It’s quite pretty, delicious and easy to make. Perfect for a lazy morning.
How to
Simply slice the tops off a bell pepper of any color. Scoop out the seeds and inner boning. Boom. You’ve got a perfect “crust” for quiche. Mix your favorite quiche ingredients in a bowl, pour in and bake at 350 for 35 minutes.
To make two quiches, I used 3 eggs, a slice of chopped bacon, paprika, cumin and feta cheese to fill my quiche bowls. Cottage cheese also makes a great quiche filling, adding extremely fluffiness. Try cottage cheese with active probiotics.
If lactose is an issue, simply add veggies in place of dairy to your egg mixture. Spaghetti squash goes magnificently in quiche. Or add in more chopped bell pepper for a FODMAP-friendly meal.
Try it now and quiche me later! Enjoy.
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I love this idea! I look forward to trying it out.
I’ll share one of my own for using peppers as “egg holders.” I slice bell peppers into rings, maybe about 3/8 to 1/4″ thick. Then, I place them in a buttered or oiled pan and poach my eggs inside the pepper rings. Once the eggs get cooking, I put a few teaspoons of water in the pan to help the eggs cook/steam.
It makes a really pretty breakfast!
Cheers,
Karen