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Crustless Quiche with Red Peppers & Goat Cheese

Scott Phillips

Servings: 6

Take away the fuss of a crust, and a quiche makes a perfect weeknight dinner: quick and delicious. The basic batter is a snap to make, and depending on what you add to it, the variations are endless. You can also bake mini quiches as hors d’oeuvres.



  • 1 Tbs. olive oil
  • 1 large or 2 medium red bell peppers (10 oz. total), cored, seeded, and cut into 1/4-inch dice
  • Kosher salt
  • 1/4 cup cornstarch
  • 1-1/4 cups whole milk
  • 2 large eggs
  • 2 large egg yolks
  • 1 cup heavy cream
  • 1/2 tsp. kosher salt
  • Pinch cayenne
  • Butter or oil for the pan
  • 4 oz. fresh goat cheese, coarsely crumbled
  • 2 tsp. fresh thyme leaves, lightly chopped

Nutritional Information

  • Calories (kcal) : 330
  • Fat Calories (kcal): 250
  • Fat (g): 28
  • Saturated Fat (g): 16
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 220
  • Sodium (mg): 650
  • Carbohydrates (g): 11
  • Fiber (g): 1
  • Protein (g): 10


  • Position a rack in the top third of the oven and heat the oven to 425°F.
  • Heat the olive oil in a 10-inch skillet over medium-high heat. When the oil is hot, add the peppers and a generous pinch of salt. Cook, stirring often, until the peppers soften and brown slightly, about 5  minutes. Set aside to cool.

    Put the cornstarch in a medium bowl. Whisking steadily, slowly pour in 1/2 cup of the milk, mixing until quite smooth. Whisk in the whole eggs and egg yolks, mixing again until smooth, and then gradually whisk in the rest of the milk, the cream, salt, and cayenne.

    Butter or oil a 2-quart, 7×11-inch Pyrex dish or an 8×11-inch ceramic gratin dish. Spread the peppers over the bottom of the pan. Scatter on the goat cheese and thyme.

    Whisk the batter in case it has settled and then pour it into the baking dish. Bake until the top is deep golden and the custard is set (insert a pick in the center to check; it should be softly set, neither liquid nor firm), 25 to 30 minutes. Let stand for 30 minutes before serving.

Make Ahead Tips

The batter can be made up to one day ahead and refrigerated, covered.


Rate or Review

Reviews (3 reviews)

  • tlamo | 04/16/2019

    Wonderful. I have made this countless times, and it always comes out just perfect. Easy and delicious.

  • lone_nut_brewing | 12/25/2011

    This recipe doesn't name the oven temperature. Anyone?

  • malahaller | 07/28/2009

    Easy and so tasty. I roast the red peppers before adding to the dish. One of my favorite dishes to bring to a pot luck.

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