Caramelized Onions Roasted Red Peppers Quiche

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.

Table of Content

• About this quiche
• Ingredients and substitutes
• How to roast fresh red peppers?
• Step by step instructions
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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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. And that's because we love onions and red peppers especially roasted. I buy red peppers every week, and I love them with salad. And my little Rhea can walk around for hours munching on red bell pepper. I have no clue where that girl gets her salad gene from, and yet she is always in the mood for a salad. At the end of the week, if I have any left-overs, they usually get roasted and put aside in the fridge. So, yes, it's not very uncommon for me to have roasted red peppers or caramelized onions ready to go in the refrigerator. 

The other thing that's always in my fridge is my pâte brisée dough. Yes, every time I made pie crust I make two. One for the moment and the other goes in the freezer ready to roll when I need it.  So you see, when I say this quiche is easy peasy, my whole point of reference is different. And yet, this is an easy quiche to make.

About 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 those substitute 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. 

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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 variety. While they are all beautiful and lovely, the red has a light tart flavor that works exceptionally well with quiches. And when combined with caramelized onions 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. 
• Ricotta - I love ricotta because it's rich, creamy and thick. And yet, you can also substitute it with delicious sour cream. 
• Dairy - 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 the 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.

How to roast fresh red peppers?

• Preheat oven at 200 C/ 390 F.
• Clean, wash and cut in half. 
• Remove white membranes from the inside.
• Bake for about 20 to 30 mins turning once until the skin is blistered and charred 
• Remove from the oven, place in a bowl covered with cling/plastic wrap for 10 minutes - then remove the skin and seeds, but do not wash.
• Chop red peppers as required and use in any recipe that calls for roasted red peppers. 

If you like roasted red peppers here are a few things we love - roasted red pepper garlic tapenade, or roasted red pepper goat cheese crostini, caramelized onions, and roasted red pepper quiche.

Step by step instructions

Prepare pie crust

• Place flour, salt, and butter in a food processor.
• Pulse for 30 seconds until bread crumb consistency.
• Add beaten egg yolk and water.
• Pulse another 30 to 40 seconds until almost combined.
• Invert on a clean workboard.
• Gather it all into a ball without kneading.

• Wrap in cling wrap and chip for at least an hour.
• When chilled - roll pastry and cover a 9-inch quiche pan (as shown in the video).
• Chill the pastry for 15 minutes, and
• Preheat the oven at 190 C/ 380 F.
• Dock the pastry and blind bake with baking beans for 15 minutes. 
• Remove the baking beans and let the crust cool. 

Prepare onions and roasted red peppers

• Slice onions thinly and saute in one tablespoon oil.
• Let cook on low for 10 to 15 minutes until caramelized.
• Set aside to cool.
• Core and cut the peppers in half.
• Place them on a baking tray skin side up.
• Brush with remaining olive oil.
• Bake at 220 C/ 440 F for 15 to 20 minutes or until the skin is charred.
• Cover with foil for 10 minutes then remove skin and chop roughly.
• Set aside.

Prepare custard filling

• Combine eggs, flour, cream, milk, and ricotta cheese.
• Season with salt and pepper.
• Set aside.

Assemble

• Preheat the oven at 180 C / 360 F.
• Combine the remaining ricotta with garlic. Evenly spread it at the bottom of the quiche (see video).
• Then sprinkle the caramelized onions, roasted red peppers, and fresh herbs. 
• Lastly, top with cheeses and season with salt and pepper
• Pour the custard mixture over carefully.

• 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 to 30  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.

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Frequently asked questions

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Printable Recipe