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Quiche in Pepper Cups
Source: dLife

Individual herbed and Swiss cheese quiches.

Prep Time: 20 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 249.0
Total Carbs 31.7 g
Dietary Fiber 3.8 g
Sugars 8.5 g
Total Fat 6.2 g
Saturated Fat 1.9 g
Unsaturated Fat 0.8 g
Potassium 358.8 mg
Protein 14.4 g
Sodium 304.1 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables , 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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6 each  medium red bell peppers
1 each  cooking spray
0 3/4 cup  fresh chopped green onion
0 1/2 cup  chopped green bell peppers
2 each  medium garlic cloves
0 1/2 tsp  savory, leaves, ground
0 1/4 tsp  marjoram, leaves, ground
0.125 tsp  ground thyme
0.6667 cup  Tomatoes, red, fresh, year round average, chpd/sliced
2 cup  orzo pasta
0 1/2 cup  low fat shredded swiss cheese
6 each  eggs
0 1/2 cup  fat free milk
0 1/2 tsp  salt
0.125 tsp  black pepper
  1. Preheat oven to 350 degrees F.
  2. Heat a pot of boiling water; add peppers and cook with lid on 4 to 5 minutes. Strain.
  3. Heat a cooking spray coated frying pan over medium heat. Cook green onions, chopped bell peppers, and garlic 5 minutes or until soft.
  4. Mix in savory, marjoram, and thyme and cook 1 to 2 minutes. Add tomato and orzo. Top pepper halves with mixture and sprinkle with cheese. Lay peppers on a cooking spray coated baking sheet.
  5. Whisk eggs until foamy; whisk in milk, salt, and pepper. Spoon 1/3 cup of mixture into each pepper. Bake 45 minutes.

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