Pepper quiche cups

• Vegetarian
• Gluten free

• Produce

  • 1 handful Baby broccoli florets
  • 1 handful Cherry tomatoes
  • 1 tsp Sage, dried

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 2 Peppers, large
  • 1 pinch Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 60 g Mature cheddar, grated
  • 200 ml Whole milk

Found on amummytoo.co.uk

Description

Ingredients

• 2 large peppers
• 200ml (7 fl oz) whole milk
• 4 eggs
• 60g (2.5 oz) grated mature cheddar
• pinch salt and pepper
• 1 tsp dried sage
• handful cherry tomatoes
• handful baby broccoli florets
• 2 tbsp olive oil

Directions

• Preheat the oven to 200C (180C fan). Its easiest to make the filling in a jug - it will make pouring the filling easier later. Start with your milk, then add your salt, pepper, and sage.
• Break in your eggs and give the milk a good mix.
• Pour the oil into a large roasting dish. Halve and de-seed your peppers (being careful not to pierce the skin) and then place on the tray.
• Fill the cups generously with your fillings.
• Top with the cheese, then carefully pour in the mix. If any of your peppers are unstable, you can place a little bit of screwed up foil underneath them to keep them level.
• Bake in the centre of the oven to for 25 minutes until golden and delicious.