What is it about extreme heat that causes food to taste so good? A roasted red pepper hardly resembles its former self at all.
The deep flavors that you get when you roast things are amazing, and they go so far too. Just a little bit of these guys will change the entire flavor of your dish. 
This recipe is for a crustless quiche but you could do it with a crust. I would say that the only reason I did this crustless was because my dad eats low carb but that isn’t the whole truth. I honestly just didn’t have the time to make a crust and I didn’t feel like making one anyway. Who needs a crust when you have roasted red pepper quiche?
Can you believe that the year is already half over? I can’t, I am just trying to catch up with everything. My family is planning a trip and I have so many things to do that I will probably never finish. A crust seemed a little low on the priority list. 
It’s true that I did go through the effort of roasting the peppers but that is nothing. Really. All you do is turn on the oven and stick them in while you are prepping everything else. Just remember to turn them a few times. 
This is the perfect recipe to have up your sleeve when you find out you’re having company and one of them is a vegetarian. Because this is a crustless quiche, you could serve it with garlic bread or buttered rolls to complete the meal. The great thing about quiche is that it can be served for breakfast, lunch, or dinner.
Ingredients
- 2 medium-sized roasted red bell peppers, instructioins below
- 4 large eggs
- 1/2 cup half & half
- 1 cup shredded swiss cheese or cheese of choice
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 salt
- 1/4 pepper
Instructions
- To roast the peppers, heat oven to 500 degrees F (260 C) and line a pan with foil. Place peppers on tray and roast in oven until completely charred and wrinkled, about 30 minutes, turning a few times during roasting.
- Remove from oven and wrap foil tightly around peppers and allow to cool. When cool, remove stems, seeds, and peels from peppers and discard. Put the peppers in a bowl and pour 2 tablespoons of olive oil over top along with any juices from the peppers. At this point you can use immediately or refrigerate until ready to use. They should keep for about 2 weeks.
- While peppers are roasting, sauté onions and garlic with 2 tablespoons of olive oil in a medium skillet until browned.
- Reduce oven heat to 350 degrees F (180). Grease a 9-inch pie pan and beat eggs in a bowl with half & half, salt, and pepper. Chop roasted peppers into small pieces and stir in with garlic and onions along with the juices from the peppers. Last stir in cheese and pour into pan. Bake for 25 - 35 minutes until the eggs are set and the edges are browning. Remove from oven and cool for about 10 minutes. Serve immediately.
What does 1/2 cup half and half mean in the crust less roasted red pepper quiche?
Have you forgotten to put it in.
It doesn’t make sense.
Is it flour or something like that?
Hope to hear from you soon
Kind Regards
Johanne McAdam from Australia
Half and half is a product that is equal parts milk and cream. If you don’t have it available you can use all cream or just measure out 1/4 each of milk and cream. Thanks for reading, Johanne!
How do you think feta would work with this recipe?
Do you think it would be ok to make one day in advance, and then reheat? Thanks!
I think feta would work wonderfully but as for making it ahead I’m not sure it would be quite as good as fresh, but you could try it. One thing you could do to prepare it ahead is to mix everything together ahead so that all you need to do is bake it when you’re ready. I hope it turns out well. and thanks Lindsay!
Oh My!!!! My mouth will not stop watering as I love roasted red pepper Everything and this sounds amazing! I will make this weekend For Sure!! YUM! I just discovered you and your blog by this recipe and subscribed and am anxious to check out other recipes and ideas. We are low carb/ no carb and what I’ve seen so far you are an AMAZING FIND!!😊😊😊😊😊😊😊😊😊 Thanks so much
Oh, I’m so glad you like it!