Caramelized Onions Roasted Red Peppers Quiche
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A tender, flaky, buttery homemade pie crust filled with caramelized onions and roasted red peppers. Topped with an egg custard mixture and baked until set. Perfect for brunch or entertaining family and friends.
For me, quiche is for entertaining. If I’m ever invited over by the family or if we have guests I will most definitely make a quiche. Always so welcoming, and looks so pretty on the table. And it doesn’t matter if it’s vegetarian or not. Unless you have someone that does not like caramelized onions or roasted peppers this one will be a huge favorite.
I’ve lost count of how many times I’ve made this tart.
Why make this quiche
- If you love caramelized onions, roasted red peppers, and cheese, then you are going to like this quiche. The caramelized onions are lightly sauteed in oil until they are tender and sweet. Red peppers are beautifully blistered and charred to give them that smoky flavor. In addition, I’ve used gruyere and cheese along with ricotta. And yet, you can substitute it with your favorite cheeses.
- Furthermore, the best part about this quiche is that you can make it at your convenience in parts. You can make almost everything from scratch or semi-homemade. Make all at once or ahead of time in batches.
- For example, caramelize the onions when you have time and leave them in the fridge up to a week in advance. Roast the red peppers ahead of time and leave them in the refrigerator. These will stay for three to four days without any issues. Alternatively, use roasted red peppers from a jar, which are available in most supermarkets. And they also have a longer pantry shelf life.
- As for the pie crust, I always make mine homemade because it takes five mins to make the dough. Really!! And yet, you can also buy ready-made pie dough. And it has a long shelf life in the freezer. Hence, it’s a great pastry dough to have on hand when you need a quick pie.
Ingredients and substitutes
- Onions – I love using red onions when I make quiche because they become sweet and beautifully golden when cooked.
- Red Peppers – Also known as bell peppers or capsicum, these come in all varieties. While they are all beautiful and lovely, the red has a lightly tart flavor that works exceptionally well with quiches. And when combined with caramelized onions and roasted red peppers it’s an absolute treat.
- Cheese – I’ve used a mix of Gruyere and Cheddar. And yet, you can use any other cheese of your choice. Try Emmental, Gouda, or even Camembert. I love ricotta because it’s rich, creamy, and thick. And yet, you can also substitute it with delicious sour cream.
- Liquid – Unlike traditional quiches, I have used half & half (which is just half milk and half cream) and milk in this quiche. I think it’s a perfect balance of rich and creamy rather than overly rich and heavy when combined with the cheese.
- Flour – The flour helps as a thickening agent for milk products. You can omit the flour if you choose to use cream instead of milk in the recipe.
- Pie Crust – You can use a standard homemade pie crust recipe which I have shared in great detail with you. But, you can also use a store-bought ready-to-roll pie crust. Just follow the same instructions as below and roll the pastry.
Quiche – Roasted red peppers, caramelized onions
Prepare Pie Crust
- Process – In a food processor add the flour, salt, and chilled cubed butter (and vegetable shortening) Pulse for 30 seconds until it resembles coarse breadcrumb consistency.
Pro tip – You can also do this in a bowl using a pastry blender or fork, (I prefer my fingertips) to cut the butter (and vegetable shortening) into the flour. It should look like a crumbly flour-butter mixture. - Liquid – Combine the egg with cold water and add it to the mixture. Pulse or combine for 30 seconds more.
Pro tip – the mixture will still be crumbly but when squished with your fingers it will shape into a dough. So, don’t overmix or pulse too much.
- Chill – Pour the mixture onto a work surface. Bring all the crumbs together and shape it into a ball. Then flatten it into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.
Pro tip – If you flatten it into a larger disc it will chill faster and you will have to wait for much less time. - Roll – Once firm enough to roll – roll the dough onto a lightly floured surface. Star with a tapping motion, then roll from the center out.
Pro tip – if the dough cracks too much, means it’s too cold. Let it be at room temperature for 5 to 7 minutes. - Line – Use your quiche pan as a guide to know how big you need it. When you reach the desired size, transfer the dough without cracking. Gently fit it to the pie pan, especially on the bottom edges.
Pro tip – To transfer the dough without cracking too much, I like to roll the dough onto my rolling pin and then unroll it over the pan. - Trim – Remove the excess dough and neaten the edges. Chill the quiche crust in the fridge for 15 minutes up to 48 hours.
Pro tip – if leaving for a long time make sure to wrap it in plastic so it does not dry out.
- Oven – Preheat the oven to 400°F/ 200°C/ Gas Mark 6
- Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans)
Pro tip – this is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling. - Partial bake – Transfer to the oven and bake with pie weights for 10 minutes then remove the pie weights and bake for another 7 to 8 minutes.
Filling
- Onion – Chop onions into thin slices and saute in a skillet with one tablespoon of oil. Let cook on low for 10 to 15 minutes until caramelized. Set aside to cool.
- Peppers – Core and cut the peppers in half. Place them on a baking tray skin side up. Brush with olive oil. Bake for 15 to 20 minutes until the skin is charred. Wrap in foil for 10 minutes then remove skin and chop into pieces. Set aside.
- Custard filling – In a medium bowl combine Eggs, flour, heavy cream, milk, and ricotta cheese. Season with salt and pepper. Set aside.
Assemble
- Oven – Reduce the oven temperature to 375°F/190°C/Gas Mark 5
- Base – Combine the remaining ricotta with garlic. Evenly spread it at the bottom of the quiche crust.
- Filling – Then, evenly distribute the caramelized onions followed by the roasted red peppers and top with chopped parsley. Top with grated cheeses. Season with salt and pepper.
- Top – Pour the custard mixture over carefully. Shimmy to ensure it soaked into the veggies.
- Bake in the preheated oven for 35 to 45 minutes until the top sets. The center may still have a little jiggle. Let cool for 15 minutes before you unmold from tart pan.
- Enjoy!
Storage
- Once baked let the quiche rest for at least half-hour before serving.
- Store any leftover quiche in the refrigerator wrapped well in cling wrap to prevent drying out.
- This quiche can be frozen for a month and can be baked from frozen at 370C / 350 F for about an hour. If necessary tent with foil to prevent the crust from getting too brown.
Tips for making quiche
- Start with a pastry crust – you can make it from scratch using butter, flour, salt, and water, or purchase a pre-made dough.
- Partial baking prevents a soggy crust. Just poke holes with a fork, line it with parchment, fill it with baking beans or dried beans, and bake for about 15 minutes.
- Feel free to customize! Why use only one veggie? Add some sautéed mushrooms or spinach if you want more veggies.
- Stick to cheeses that melt well. Gruyère is common, but Swiss, cheddar, or even mozzarella can work.
- Don’t overcook the quiche. It should be just set with a slight wobble. It will continue to set as it cools.
- You can also use cream cheese and sour cream for a richer quiche. Once you have all the ingredients ready, preheat your oven and lightly grease your pan.
- Give your quiche 10 minutes out of the oven to cool before slicing. It’ll be easier to cut, and the flavors pop more when it’s not piping hot.
Creative ways to serve quiche
Serving quiche doesn’t just have to be a simple slice on a plate. Let’s jazz it up with some creative ideas:
- Mini quiches: Use a mini muffin tin to create bite-sized quiches using the same crust, filling, and custard. Perfect for parties and finger foods!
- Quiche in a jar: Layer your quiche ingredients in small mason jars or glass containers and bake. Great for picnics or individual servings!
- Deconstructed quiche: Serve a slice of quiche on a plate surrounded by its ingredients. For instance, a slice of mushroom quiche can be surrounded by sautéed mushrooms, fresh herbs, and a drizzle of truffle oil.
- Quiche pizza: Use a thin crust (like puff pastry) to spread your quiche filling more like a pizza. Once baked, slice it up and serve with your favorite pizza toppings or dips.
- Quiche salad: Serve your quiche slice over a bed of fresh greens. Drizzle with vinaigrette and add some crunchy croutons.
- Quiche wraps: This works best with a firmer quiche. Slice it and wrap it in a tortilla with fresh veggies and sauce.
- Garnish galore: Serve your quiche with various garnishes on the side: chutneys, salsas, pickled veggies, fresh herbs, or flavored oils. Let your guests customize each bite.
- Quiche board: Present a whole quiche alongside various accompaniments like cheeses, cold cuts, olives, and fruits on a large board. It’s a feast for the eyes!
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Frequently asked questions
Can I use store-bought pie crust to make this quiche?
Yes! Never be embarrassed to use store-bought pâte brisée. Just roll store-bought pie crust same as I have done with the homemade pie crust. Dock it, chill it, and blind-bake just as the recipe says above.
Can I make this quiche ahead of time?
Most quiches, including this one, can be made a day or two ahead of time and kept in the refrigerator. Alternatively, you can make the pie crust beforehand, prepare all the veggies as well as custard filling and keep them in the fridge. On the day or morning an hour or two before brunch – assemble the quiche and bake it fresh. It is impressive to bring a freshly baked quiche out of the oven in front of guests.
Can I use milk instead of cream in a quiche?
Yes, as you can see in the ingredients above, I have used milk and a half & half with a little flour in the custard mixture. The starch acts as a thickening agent, so the quiche cuts into beautiful wedges despite using milk. No one will believe it’s not cream because the result is rich, thick, and creamy.
Should I serve the quiche hot or cold?
I usually serve all my quiches warm because I don’t like fridge-cold quiches. And yet, oven-hot quiche won’t make impressive wedges either. As a guide, I let the quiche cool for a good half hour before serving. The egg mixture cools just enough so it cuts into beautiful and impressive servings.
Caramelized Onions Roasted Red Peppers Quiche
Print Pin Rate Share by Email Share on FB Save GrowCalories: 345kcal
Adjust Servings Here: 9 servings
Description
A tender, flaky, buttery homemade pie crust filled with caramelized onions and roasted red peppers. Topped with an egg custard mixture and baked until set. Perfect for brunch or entertaining family and friends.
Video
Ingredients
Makes one 9-inch quiche
Quiche crust / Pâte Brisée
- 1 ½ cup (190 g) All-purpose flour
- ½ tsp Salt
- 4 oz (113 g) Unsalted butter (chilled and cut into cubes)
- 1 large Egg yolk
- 2 tbsp Water
Quiche filling
- ½ cup (60 g) Ricotta cheese
- ½ small Garlic (finely minced)
- 2 tbsp Olive oil
- 2 large Caramelized onions (thinly sliced)
- 2 – 3 large Roasted red peppers
- ½ cup Parsley (finely chopped )
- ½ cup (60 g) Cheddar cheese
- ½ cup (120 g) Gruyere or Gouda cheese
Custard
- 3 large Eggs
- 2 tbsp All-purpose flour
- ½ cup (60 g) Ricotta cheese
- ½ cup (120 ml) Heavy cream (or half/half)
- ½ cup (120 ml) Whole milk
- ¼ tsp Kosher salt
- ¼ tsp Black pepper
Instructions
Prepare quiche crust
- Process – In a food processor add the flour, salt, and chilled cubed butter (and vegetable shortening) Pulse for 30 seconds until it resembles coarse breadcrumb consistency. Pro tip – You can also do this in a bowl using a pastry blender or fork, (I prefer my fingertips) to cut the butter (and vegetable shortening) into the flour. It should look like a crumbly flour-butter mixture.1 ½ cup All-purpose flour, 4 oz Unsalted butter, ½ tsp Salt
- Liquid – Combine the egg with cold water and add it to the mixture. Pulse or combine for 30 seconds more. Pro tip – the mixture will still be crumbly but when squished with your fingers it will shape into a dough. So, don't overmix or pulse too much.1 large Egg yolk, 2 tbsp Water
- Trim – Pour the mixture onto a work surface. Bring all the crumbs together and shape it into a ball. Then flatten it into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll. Pro tip – If you flatten it into a larger disc it will chill faster and you will have to wait for much less time.
- Roll – Once firm enough to roll – roll the dough onto a lightly floured surface. Star with a tapping motion, then roll from the center out. Pro tip – if the dough cracks too much, means it's too cold. Let it be at room temperature for 5 to 7 minutes.
- Line – Use your quiche pan as a guide to know how big you need it. When you reach the desired size, transfer the dough without cracking. Gently fit it to the pie pan, especially on the bottom edges. Pro tip – To transfer the dough without cracking too much, I like to roll the dough onto my rolling pin and then unroll it over the pan.
- Chill – Remove the excess dough and neaten the edges. Chill the quiche crust in the fridge for 15 minutes up to 48 hours. Pro tip – if leaving for a long time make sure to wrap it in plastic so it does not dry out.
- Oven – Preheat the oven to 400°F/ 200°C/ Gas Mark 6
- Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans) Pro tip – this is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling.
- Partial bake – Transfer to the oven and bake with pie weights for 10 minutes then remove the pie weights and bake for another 7 to 8 minutes.
Filling
- Onion – Chop onions into thin slices and saute in a skillet with one tablespoon of oil. Let cook on low for 10 to 15 minutes until caramelized. Set aside to cool.2 large Caramelized onions, 2 tbsp Olive oil
- Peppers – Core and cut the peppers in half. Place them on a baking tray skin side up. Brush with olive oil. Bake for 15 to 20 minutes until the skin is charred. Wrap in foil for 10 minutes then remove skin and chop into pieces. Set aside.2 – 3 large Roasted red peppers, ½ cup Parsley
- Custard filling – In a medium bowl combine Eggs, flour, heavy cream, milk, and ricotta cheese. Season with salt and pepper. Set aside.3 large Eggs, 2 tbsp All-purpose flour, ½ cup Ricotta cheese, ½ cup Heavy cream, ½ cup Whole milk, ¼ tsp Kosher salt, ¼ tsp Black pepper
Assemble
- Oven – Reduce the oven temperature to 375°F/190°C/Gas Mark 5
- Base – Combine the remaining ricotta with garlic. Evenly spread it at the bottom of the quiche crust.½ cup Ricotta cheese, ½ small Garlic
- Filling – Then, evenly distribute the caramelized onions followed by the roasted red peppers and top with chopped parsley. Top with grated cheeses. Season with salt and pepper.
- Top – Pour the custard mixture over carefully. Shimmy to ensure it soaked into the veggies.½ cup Cheddar cheese, ½ cup Gruyere or Gouda cheese
- Bake in the preheated oven for 35 to 45 minutes until the top sets. The center may still have a little jiggle. Let cool for 15 minutes before you unmold from tart pan.
- Enjoy!
Recipe Notes & Tips
- Start with a pastry crust – you can make it from scratch using butter, flour, salt, and water, or purchase a pre-made dough.
- Partial baking prevents a soggy crust. Just poke holes with a fork, line it with parchment, fill it with baking beans or dried beans, and bake for about 15 minutes.
- Feel free to customize! Why use only one veggie? Add some sautéed mushrooms or spinach if you want more veggies.
- Stick to cheeses that melt well. Gruyère is common, but Swiss, cheddar, or even mozzarella can work.
- Don’t overcook the quiche. It should be just set with a slight wobble. It will continue to set as it cools.
- You can also use cream cheese and sour cream for a richer quiche. Once you have all the ingredients ready, preheat your oven and lightly grease your pan.
- Give your quiche 10 minutes out of the oven to cool before slicing. It’ll be easier to cut, and the flavors pop more when it’s not piping hot.
Storage
- Once baked let the quiche rest for at least half-hour before serving.
- Store any leftover quiche in the refrigerator wrapped well in cling wrap to prevent drying out.
- This quiche can be frozen for a month and can be baked from frozen at 370C / 350 F for about half an hour or more. If necessary tent with foil to prevent the crust from getting too brown.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Calories: 345– kcalCarbohydrates: 22– gProtein: 12– gFat: 23– gSaturated Fat: 11– gCholesterol: 124– mgSodium: 514– mgPotassium: 215– mgFiber: 2– gSugar: 2– gVitamin A: 700– IUVitamin C: 7.2– mgCalcium: 185– mgIron: 2.4– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Delicious, and all my toddlers loved it! This is my first time making quiche, and it took waaay longer than the posted time, so I’m just thankful it turned out great!