Quiche In Pepper Pots – A Meal For Two


Quiche In Pepper Pots – A Meal For Two

Quiche In Pepper Pots  A Meal For Two
Quiche In Pepper Pots A Meal For Two

"Preparing a meal for just the two of you can be quick and easy, especially if you keep eggs on hand. Versatile eggs are a high-quality protein food portioned by nature to suit small households. Egg producers have made eggs even more convenient by offering 6- and 8-count packs to retailers. However many eggs you buy, they’ll keep in the refrigerator, with insignificant quality loss, for at least three weeks from the time you bring them home.

With eggs in the fridge, it’s easy to add a welcome change of pace to your menus. Eggs can also help you include more vegetables in your diet, as the new Dietary Guidelines for Americans recommend. Quiche in Pepper Pots is a good example of an entree that combines egg protein with the vitamins, minerals and fiber of veggies.

These novel individual quiches are easy on the cook, too. Simply choose any colorful vegetable blend you like to fill the peppers, pour on an egg-and-milk custard and bake. Got company coming? Then just multiply the recipe to suit the number of servings you need.

For fast, nutritious eating other times, you can use the remaining eggs you have on hand in a variety of ways. Toss slices or wedges of hard-cooked eggs with greens and other veggies for a main-dish salad; poach eggs right in your favorite soup; reheat leftover pasta and veggies and pour on eggs to make a skillet scramble.

2 servings
2 medium (about 4 oz. each) green, yellow or sweet red peppers
1/2 cup (about 8 oz.) frozen vegetable blend, thawed
2 eggs
1/4 cup skim or low-fat milk
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning, crushed"


Cooking MethodOven

  1. Cut tops off peppers and remove seeds.

  2. Sawtooth or scallop pepper edges, if desired.

  3. Stand peppers upright in custard cups or muffin-pan cups.

  4. Spoon 1/4 cup of the vegetables into each pepper.

  5. In small bowl, beat together eggs, milk and seasonings until well blended.

  6. Pour about 1/3 cup of the egg mixture over vegetables in each pepper.

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