Southwestern Avocado-Bell Pepper Quiche Cups

Avocado bell pepper quiche recipe

Shake up the morning routine with this new twist on quiche!

Nutrition Facts

Southwestern Avocado-Bell Pepper Quiche Cups


264 Per Serving


16g Per Serving

Monounsaturated FatMonounsaturated Fat

8.0g Per Serving
Calories 264
Total Fat 15.0 g
Saturated Fat 3.5 g
Trans Fat 0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 8.0 g
Cholesterol 189 mg
Sodium 533 mg
Total Carbohydrate 16 g
Dietary Fiber 7 g
Sugars 5 g
Protein 16 g

Dietary Exchanges
3 vegetable, 2 lean meat, 2 fat


Servings  4   Serving Size   2 quiche cups

  • Cooking spray
  • 4 large eggs
  • 1/2 cup fat-free, plain Greek yogurt
  • 2 large egg whites
  • 2 Tbsp low-sodium taco seasoning (or lowest sodium available)
  • 1 large avocado, peeled, pitted, and diced into small pieces
  • 1/2 cup shredded low-fat Cheddar Jack cheese
  • 1 can diced, chopped green chiles (drained)
  • 4 medium bell peppers (any color), halved, seeds and ribs discarded


Tip: Click on step to mark as complete.

  1. Preheat the oven to 375°F. Line a large baking sheet with aluminum foil. Lightly spray with cooking spray.
  2. In a large bowl, whisk together the eggs, yogurt, egg whites, and taco seasoning until smooth.
  3. Gently stir in the avocado, Cheddar Jack cheese, and green chiles.
  4. Place the bell pepper halves with the skin side down on the baking sheet.
  5. Spoon the egg mixture into the bell pepper halves, filling them to just below the edges (the egg mixture will expand while baking).
  6. Bake for 35 to 40 minutes, or until the egg mixture is just set. Remove from the oven. Let cool slightly, about 5 to 10 minutes, before serving.