When I think of stuffed peppers, quiche never ever came to mind. I have always enjoyed quiche anytime of day, with or without crust. The idea of using a pepper as your ‘crust’ certainly puts a new twist on the traditional quiche.
I wanted to make these pepper cups for a supper meal and since there was no pastry involved here, bread sticks seemed like a good accompaniment.
Quiche is like making pizza– there are no limits to what the filling can consist of. For our meal today, I just put together a variety of items I had on hand for both the quiche and bread stick twists. It turned out to be real enjoyable and so easy.

Servings |
|
- 340 grams ground pork
- 2 Tbsp water
- 1 tsp salt
- 1 tsp rubbed sage
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/8 tsp ground ginger
- 3 large peppers
- 1/2 cup 1/2 & 1/2 milk
- pinch of salt & pepper
- 3 eggs
- 3 large pieces sun-dried tomato, chopped
- sauteed mushroom & onion from bread twist ingredients (about half)
- 60 grams old cheddar cheese, grated
- 2 Tbsp olive oil
- 1 tube refrigerated pizza crust
- 230 grams fresh mushrooms, sliced
- 1 large onion, diced small
- 2 Tbsp butter,
- 1 tsp dried thyme
- 3/4 tsp salt
- 60 grams Asiago or Comte cheese, shredded
- garlic powder & salt for sprinkling on top
Ingredients
Pepper Quiche Cups
Onion-Mushroom Twists
|
![]() |
- In a skillet, saute mushrooms & onion in butter until tender. Add thyme & salt; cook 1 minute longer or until blended. Remove from heat & cool slightly. Roll pizza dough into a 16 X 8-inch rectangle. Sprinkle cheese on half of the dough, then top cheese with HALF of the mushroom/onion mixture. Fold un-topped half of dough over topped side; slice into 8 strips to form twists.
- Preheat oven to 375 F. Line a baking sheet with parchment paper. Carefully lift & twist each strip before placing on baking sheet. Sprinkle with garlic powder & salt to taste. Bake 12-15 minutes or until golden brown.
- In a skillet, place ground pork, water, salt, rubbed sage, black pepper, red pepper flakes & ground ginger. Stir-fry until no longer pink. Remove from heat & drain on paper towel. Chop sun-dried tomato pieces & shred cheese.
- In a large measuring cup with a spout, place 1/2 & 1/2 milk, salt & pepper. Add eggs & beat well. Remove stems, seeds & membrane from peppers & stand in a roasting dish that will hold them upright & level. Divide cooked pork, remaining mushroom/onion mixture & sun-dried tomatoes.
- Top each pepper with some grated cheddar, then carefully pour in the milk/egg mixture. Bake until eggs are set. If you prefer, 'float' a piece of foil over peppers for the first part of the baking time. It will help the cheese not to over bake.
I enjoy the efforts you have put in this, regards for all the great blog posts.
This is a good tip. Brief but very accurate information… Appreciate your sharing this one. A must read post!
This web site is a thing that is needed on the net, someone with a
bit of originality!