Poblano Pepper "Quiches"

This image courtesy of Joseph DeLeo

You’ll adore these unique, crustless "quiches" that boast all the elements or your favorite brunch treat, just kicked up with the wonderful heat of poblano peppers. Excellent for breakfast, lunch or dinner!  For a kid-friendly version, you can substitute red or green bell peppers.  


Cooking Methodbaking, roasting



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionBuffet, Family Get-together

Recipe Coursemain course

Dietary Considerationpeanut free, soy free, tree nut free

Equipmentbaking/gratin dish

Five Ingredients or LessYes

Mealbreakfast, brunch, dinner, lunch


Taste and Texturecheesy, hot & spicy, savory, smoky


  • Cooking spray
  • 4 poblano peppers (about 4 inches long), halved lengthwise and seeded
  • 8 large eggs
  • 1 cup shredded cheddar cheese
  • ½ cup diced ham or smoked turkey
  • ½ cup prepared salsa (mild, medium or hot)
  • Salt and ground black pepper
  • 3 tablespoons grated parmesan cheese
  • 3 tablespoons Panko bread crumbs


  1. Preheat oven to 375ºF.

  2. Coat a shallow roasting pan with cooking spray. Arrange poblano peppers in roasting pan, skin-side down (arrange peppers snugly in pan, so they don’t tip over). In a medium bowl, whisk the eggs until lightly beaten. Stir in cheddar cheese, ham and salsa. Add ½ teaspoon each salt and black pepper. Spoon egg mixture into poblano peppers, filling almost to the top. In a small bowl, combine parmesan cheese and bread crumbs. Sprinkle mixture over egg mixture. Bake 25 to 30 minutes, until eggs are set and top is golden brown.


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