Stuffed Pepper Quiche

• Crumbled cooked veggie sausage
• sliced mushrooms
• sliced green onion
• well drained cooked spinach

These individual crustless quiches are perfect for guests but easy enough to make on a busy weekday. You can have different add-ins in small bowls on the buffet for your friends and family to create their own custom quiche.   Red and Green Bell Peppers make a lovely vegetarian holiday meal or attractive first course.

Preheat oven to 400º.

Prepare Peppers: Slice the top off of each pepper and take out the core and all of the seeds.

Place the grated cheese and any additional add-ins for your quiche inside the pepper shell.  Do not pack the filling down, and do not over fill pepper cups — leave at least an inch at the top.  Beat eggs together (adding just a few tablespoons of water if desired) and pour into each pepper shell until just ¼ inch from the top. Depending on how much filling you have placed inside and the size of your pepper — you will need 2 to 3 eggs per serving.

Place peppers in small shallow casserole dish and fill the pan with water about half way up the sides. Be careful not to spill water inside of the peppers.

Bake in a pre-heated 400° oven for one hour.  Serve with green salad.  (Serves 4)