Roasted Pepper & Chorizo Crustless Quiche
A quick and easy way to prepare a quiche without having to make a pastry-crust for a lighter lunch or meal! Serve as it is, with a crispy salad or fries and if you have leftovers the next day add it into a crusty bread roll or wrap. (Gluten-free, low-carb and keto friendly).
[adrotate group="2"] [adrotate group="4"]- 1 Red Bell Pepper (roughly chopped)
- 1 Yellow Bell Pepper (roughly chopped)
- 1 Onion (halved and sliced)
- 1 Tbsp Olive Oil
- 100g/3.5oz Chorizo Sausage (chopped - set aside a few slices for topping)
- A handful of Pitted Kalamata Olives
- 8 Eggs (room temperature)
- 2 Tbsp Parmesan Cheese
- ¾ Cup Double Cream/Heavy Cream
- Salt & Pepper
- Fresh Chives (chopped for garnish)
Preheat oven to 200C/400F.
Place the peppers, onions and a tablespoon olive oil in a roasting pan. Season with salt and pepper and toss together. Roast on the top shelf of the oven for 20 minutes.
Butter grease a 28cm/11-inch pie dish.
In a bowl, beat the eggs and cream together and season with salt and pepper.
When the veggies are roasted, add the chorizo and mix together. Spoon the filling into your pie dish along with some olives. (Set aside a little of the filling to add on top after pouring in the cream-egg mixture).
Sprinkle the parmesan cheese over the roasted vegetables, then pour over the cream-egg mixture.
Top with a few slices of chorizo and remaining roasted vegetables.
Bake in oven 180C/350F for about 45 minutes or until set and golden on top.
Garnish with fresh chopped chives.
Enjoy!