Mini Peppers Crustless Quiches with Alove Yogurt

 Irresistibly soft and fluffy mini crustless quiche made with Alove aloe vera yogurt.

How can you say no to something that looks this good?!?

post is sponsored by 
Alove in
collaboration with Dent Agency. All opinions are mine alone.

summer parties and picnic lunches are right around the corner, having some fun
ideas for scrumptious but easy-to-make finger-food to add to the usual spread
is simply essential. 

how about one of these pillow-y soft and fluffy two-bites crustless quiches
filled with colorful and sweet peppers?!? These egg creations are not your
typical baked frittata. Oh no! For this recipe I’m stepping away from the usual
and diving head first into something fun. 

and baking after all is about experimenting, right?! Experimenting to find new
and delicious combinations of texture and flavor.

this recipe I’ve used a mix of eggs, cheese, veggies and 
ALOE VERA yogurt by Alove!!! 
is the first spoonable Japanese-style yogurt in the US made with smooth and
creamy yogurt and cubes of the succulent inner part of the aloe vera leaf.
you remember the 
cake with Alove
posted a few months ago?!? Today I’m using this same yogurt for a savory
recipe. And why not?!?  This way I can enjoy all the benefits of aloe
not just for dessert, but brunch and dinner. 

you can see from my video, these mini quiches are ready in no time. And you can
add any of your favorite veggies to it (spinach, artichokes, mushrooms …).
The options are limitless. I topped mine with sweet mini peppers (red, orange
and yellow) cut in small cubes, some optional-but-highly-recommended grated
Parmesan cheese, and a sprinkle of fresh chopped parsley to bring all the
flavors together. 

to try this recipe too?!? Here is the recipe. 


YIELD: 6 mini quiches

    • 4 large eggs
    • 1 cup (6 oz, 170 gr) Alove aloe vera yogurt original
    • 1/2 cup sweet mini peppers red and orange, finely diced
    • 3 tablespoons grated Parmesan cheese (plus more to sprinkle on top, optional)
    • 1 tablespoon fresh parsley, chopped
    • salt to taste 

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