Trinidad Pepper Quiche

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“A Caribbean take on a classic. Super quick with less fat and calories than a traditional Quiche Lorraine. The flour mimics the 'body' of the traditional Quiche. The mild, flavourful, Trinidad Capsicum chinense peppers breathe new life into an old favourite. These peppers are a uniquely flavoured habenero with an almost undetectable heat. Locally they go by the name pimento or seasoning peppers. To Trinidadians they are as invaluable as salt. We put them in practically everything we cook. We use them to 'season' meats, and a host of other dishes. Serve with a salad and for those indulgent moments a glass of white wine for dinner, or have a slice for breakfast. I usually make two pies and freeze one for later on in the month.You can use any kind of mild pepper that appeals to your taste and is available to you locally for this recipe. I have also made this using red and green sweet peppers and it's just as delicious. Roasted red peppers would be great too.”
2 pies

Ingredients Nutrition


  1. Crumble 5 slices fried bacon in unbaked pie shell and cover with 1/2 cup cheese. The rest of the bacon and cheese goes into the other shell. I tend to use back bacon as there is less visible fat than the streaky kind.
  2. Combine flour, salt and crushed peppercorns, add evaporated milk and eggs. Really any kind of milk works well depends on how rich you want it. I use skimmed milk.
  3. Blend well and add chopped onion and chopped peppers . Pour into pie shells.
  4. Bake in a pre heated oven at 375 degrees F for 20 - 25 minutes or until inserted knife comes out clean.
  5. Slice and serve with a salad or use mini pastry shells for hors d'oeuvres.

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