Sun-Dried Tomato & Cheese Quiche

Cheesy and colorful with all those red and green peppers.

Sun-Dried Tomato & Cheese Quiche

Angie Halten
Cheesy and colorful with all those red and green peppers.
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Servings 6


  • 3/4 cup Monterey Jack Cheese shredded
  • 1/2 cup sun-dried tomato flakes or finely diced
  • 3/4 cup sharp cheddar cheese shredded
  • 1 cup GF dry pancake mix
  • 3/4 cup cottage cheese
  • 1 1/4 cups milk or milk alternative
  • 3/4 cup onion finely chopped
  • 4 eggs
  • 1/2 cup red & green bell peppers finely diced
  • Salt & pepper to taste


  • Sprinkle a greased pie plate with 1 tablespoon of pancake mix and set it aside.
  • In a bowl toss together the shredded cheese, cottage cheese, onions, peppers and tomatoes. Then spoon into the pie plate.
  • In another bowl, whisk together the pancake mix, salt, pepper, milk, and eggs till smooth, then pour over the cheese mixture.
  • Bake at 350F for 40 to 45 minutes, until a knife comes out clean.


Try sautéing the onions and peppers before adding to the mixture for a milder/sweeter taste.
Tried this recipe?Let us know how it was!
See also
Veggie & Bean Burritos (Slow Cooker)


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