Quiche with Ham & Bell Pepper


The perfect breakfast hot or cold – a fluffy crust-less quiche made with soy cheese or Daiya shreds and loaded with green onion, smoked ham and colorful bell peppers. Candida-friendly, Dairy/Gluten-Free and ready in 40 minutes – what’s not to love about this tasty quiche?


1/2 cup Red and Yellow Bell Pepper (chopped)

1/2 cup Green Onion (chopped)

1/2 cup smoked, cooked Ham (cubed)

6 large eggs

1/4 cup unsweetened nut milk (almond, hemp, soy, etc)

Salt and Pepper (sprinkle of each)

1/2 cup shredded Daiya cheese (optional)


Dice the bell peppers and green onion into separate bowls.




quiche2 quiche1Preheat a cast-iron skillet to medium-high temperature and add 1 tbsp of butter.  Add chopped peppers to the hot skillet and stir every minute or so until they are a little softened. Remove the peppers back to their bowl and add the diced ham to the skillet, browning on both sides.

In a separate bowl, combine the eggs and almond milk and whisk together until frothy.

quiche3Combine all ingredients and mix thoroughly. Pour into a glass pie or casserole dish and bake at 375 degrees for 40-50 minutes, until a toothpick inserted in the center comes out clean.


Apple Bacon Crustless Quiche


Jayme Byrne wrote me: “I made the best quiche today! You should try it and if you like it put it on your facebook page. I call it Apple Bacon Crust-less Quiche. . . I added some cheddar because we are trying to use up what we have before we cut out cheese but it would be just as good without.

It’s sounds delicious and I certainly will be trying it this weekend. Here is the Candida-friendly, gluten-free, dairy-free recipe below.

3 Apples (Maybe only two if you use big apples. I used smaller ones)
About half a cup of green onion (chopped)
Six strips bacon (chopped)
Seven large eggs
about a tablespoon of Rosemary
1/2 cup shredded Daiya cheese (optional)

Fry or bake bacon and cut into chunks. Cut apples and green onions into small pieces. Beat eggs and mix in apples, onions, bacon and rosemary. You can sprinkle a bit of rosemary on top for extra flavour and aesthetics – it might look really pretty to put fresh rosemary on top once it’s out of the oven. Bake at 375 for 45 minutes. Let cool 10 minutes and eat!

Jayme also says: “We loved it! I am going to use it to replace stuffing for Thanksgiving and Christmas dinners.

Thanks Jayme!

Note: Recipe and Picture credits to Jayme Byrne. The quiche pictured here is the cheese-free version.