Three-Cheese Baked Eggs With Roasted Peppers

Prep Time
Cook Time
1h 5m
Ready In

Recipe: #31885

April 27, 2019

"My family really enjoyed this delish quiche. Even those who claimed that they didn't like roasted peppers enjoyed it. I have taken shortcuts a couple of times and used roasted peppers from a jar."

Original recipe yields 6 servings


  • Serving Size: 1 (253.9 g)
  • Calories 412.1
  • Total Fat - 26.1 g
  • Saturated Fat - 13.9 g
  • Cholesterol - 364.7 mg
  • Sodium - 1037.2 mg
  • Total Carbohydrate - 13.1 g
  • Dietary Fiber - 2.2 g
  • Sugars - 4 g
  • Protein - 30.5 g
  • Calcium - 701.5 mg
  • Iron - 2.1 mg
  • Vitamin C - 102.5 mg
  • Thiamin - 0.1 mg

Step 1

Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.

Step 2

When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1/3-inch dice.

Step 3

Preheat oven to 350°F.

Step 4

Sift together flour, salt, and baking powder into a small bowl.

Step 5

Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes. Add butter, flour mixture, and cheeses and mix well at low speed, then stir in peppers and scallions.

Step 6

Pour into a buttered 10-inch (6-cup) glass pie plate and bake in middle of oven (or lower third of oven if baking with bacon at the same time) until top is golden brown and a tester comes out clean, 30 to 35 minutes.

Step 7

Let stand 5 minutes before serving.

Tips & Variations

No special items needed.