Roasted Red Pepper Quiche Recipe


  • 1 large roasted red bell pepper 
  • 4 large organic free range eggs 
  • 1/2 cup organic skim milk or nondairy alternative 
  • 1/2 cup organic corn kernels
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped ham or kolbassa sausage (optional)
  • 4 cloves garlic, minced
  • 2 tbsp. Olive oil
  • Freshly ground sea salt & pepper to your liking 
  • 1/2 cup grated cheese – whichever cheese you like (I used a mix of cheddar, spicy Monterey Jack with jalepeno, and white Monterey Jack). 


  1. Roast the pepper by placing it on a cookie sheet lined with foil under your broiler (high) and turning it frequently to evenly roast. Keep an eye on it.  It will get charred and wrinkly.  Alternatively put in oven set to 500 degrees. Remove from oven and tightly wrap in foil. When cool remove stem, seeds and charred skin.  Dice your pepper and set it and any juices aside.
  2. Heat olive oil and saute diced onion and minced garlic until fragrant and lightly browned. Add corn and kolbassa or ham and cook until browned. 
  3. Set oven to 350 degrees.
  4. Grease a 9″ pie pan with coconut or olive oil. 
  5. Beat eggs and add salt and pepper. Add in milk. 
  6. Add peppers, onions, garlic, corn and kolbassa/ham to the egg mixture.
  7. Stir in 1/2 cup cheese.
  8. Pour into prepared pie pan and bake for 25-30 minutes until set and edges are browning. 


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