Simplified No-Crust Quiche

45 Reviews
100% would make this recipe again

Quiche with roasted peppers and sun-dried tomatoes, with no crust to make it easier and quicker to do... but no less tasty!

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Preparation : 15 min Cooking : 40 min Cooking Dish : 21 cm diameter
220 calories/serving

Ingredients

4 eggs size large
1/3 cup cream cheese 45 g
1/3 cup cream 15% 85 mL
2/3 cup Cheddar cheese, grated 50 g
5 sun-dried tomatoes (oil packed), finely chopped 20 g
1 serving Oven-Roasted Peppers
butter, unsalted, to grease the pie-dish
1 pinch salt [optional] 0.2 g

Before you start

Peppers must be roasted in advance.

Method

     
  1. Preheat the oven to 175°C/350°F. Butter a pie-dish.  
    2.  
  2. Drain the sun-dried tomatoes and chop them finely. Peel, clean and pat dry the roasted peppers, then cut them into strips of about 1 cm.  
    3.  
  3. In a bowl, beat the eggs with the cream cheese and cream using a fork. Add salt. Mix in the grated cheese, peppers, and tomatoes.  
    4.  
  4. Pour into the prepared pie-dish and bake in the middle of the oven 35-40 min until firm. Check with a tooth-pick or knife if it is cooked through. If it comes out clean, the quiche is ready.  
    5.  
  5. Let rest a few minutes before cutting.  

Nutrition Facts Table

per 1 serving (100 g)

Amount

% Daily Value

Calories

220

Fat

18 g

27 %

Saturated 8.7 g
+ Trans 0 g

44 %

Cholesterol

230 mg

Sodium

220 mg

9 %

Carbohydrate

5 g

2 %

Fibre

1 g

4 %

Sugars

2 g

Net Carbs

4 g

Protein

12 g

Vitamin A

41 %

Vitamin C

121 %

Calcium

14 %

Iron

8 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 1
Fats 2 ½
More info
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Reviews

45 Reviews (43 with rating only) 100% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Cheese | Eggs | Main courses/Entrées | High Vitamin D | Bake | Brunch

Top Reviews

View All Reviews
february 03, 2009 | I would make this recipe again

This was so excellent I almost ate the whole thing by myself. The roasted peppers and sundried tomato give it a really sweet flavour. This is definitely going in my cookbook.

Useful 3
Anonyme
october 20, 2021 | I would make this recipe again

I used the base recipe and added broccoli and ham instead of the sun dried tomatoes and roasted red peppers. I also used mozzarella cheese. I would omit the salt when using ham. I did take longer than 40 minutes to cook. The whole family loved it!

Useful 0

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