Roasted Red Pepper Goat Cheese Quiche

Roasted Red Pepper Goat Cheese Quiche

A tender buttery flaky homemade pie crust filled with roasted red peppers in a creamy goat cheese-based custard. Almost everything about this roasted red pepper goat cheese quiche can be made ahead of time.  Perfect for a delicious brunch or for entertaining guests this goat cheese quiche is a vegetarian option too. 

If you love roasted red peppers or goat cheese, you will absolutely adore this roasted red pepper goat cheese quiche. Perfect for a delicious brunch or when you have guests to entertain. I made this recently for my husband’s birthday party and received ‘wow’s’ all around it.

I always made roasted red pepper quiche but the first time I ate a goat cheese quiche was at a restaurant in Toronto. It was made with sun-dried tomatoes, goat cheese, Boursin cheese, and chives. Since then, I absolutely love goat cheese quiche. And I keep trying many variations of them. This roasted red peppers quiche with goat cheese has now become a family favorite.

The best part about this quiche is that you can prepare everything ahead of time. You can even use roasted red peppers out of a jar which is very convenient for last-minute quiches like this.

Let’s talk ingredients and substitutes (Save/Pin)

• 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.

Homemade Pie Crust or Pâte Brisée

You can use a standard pie crust recipe which I have shared in great detail with you. The pie crust I’ve used below is the same as traditional pâte brisée but instead of water, I have used a beaten egg. This results in a tender, buttery, yet crisp and flaky crust.

Homemade Pie Crust Recipe (Pâte Brisée) Pie Crust 101

Is there anything better than Homemade Flaky Pie Crust? This simple, easy and effortless recipe with step by step progress pictures will teach you everything you need to know about making the Best Pie Crust know as pâté en croûte in French at home. Tips and troubleshooting as well as how to get that perfect pie crust crimp. Once you get use to this perfect pie crust recipe you will never buy store brought again.

Useful Tips and Tools

• A good set of quiche pans is a good investment if you like baking. There are many good and affordable pans, but I particularly like the ones with high sides, so I have more room for filling and moving around. 
• A wooden barrel rolling pin makes for easy rolling, especially when working with pastry. I love using my French rolling pin for almost everything.
• Use a heavy bottom saute pan to caramelize the onions so they brown not burn easily. 
• It’s best to line the baking tray with aluminum foil for easy clean up especially when roasting veggies or things with oil. That way the baking tray won’t have burnt oil stains. 
• Use a Chopping board and Kitchen knife to chop the vegetables into small pieces.
• Every oven works differently. So the baking times are just guidelines. If things bake too quick or too slow compared to the time given it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do then is adjust the temperature accordingly.

How to roast fresh red peppers?

• Preheat oven at 200 C/ 400 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.

Recipe – Roasted Red Pepper Goat Cheese Quiche (Save/Pin)

Method

Prepare Pie Crust

• Place flour, salt, and butter in a food processor
• Pulse for 30 seconds until bread crumb consistency
• Add water thru the feeder.
• 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
  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.

For the Filling 

• Saute the onions with garlic – set aside to cool
• Drain the red peppers and roughly chop them – set aside
• In a bowl add the eggs, cream, milk, and flour. Season with salt, and pepper. Set aside.

Assemble & Bake

• Preheat (or reduce temperature) the oven at 170 C / 340 F
• Spread the roasted red peppers evenly in the pie base.
• Sprinkle the sauteed onions and garlic mixture. 
• Break and spread the goat cheese and parmesan evenly 
• Sprinkle chopped herbs (chives or parsley) 
• Carefully pour the cheese mixture
• Bake the quiche in a preheated oven for 30 to 40 minutes.
• Until the top is set with a gently wiggle in the middle.
• If necessary tent the edges of the crust with foil or pie shield to pie tent to prevent it becoming too brown. 
• This one was eaten fresh without any resting time so you can see the center is still quite moist. We do like it like this but you may want to let it rest a few minutes before you serve.

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 170C / 350 F for about an hour. If necessary tent with foil to prevent the crust from getting too brown.

Frequently Asked Questions

My quiches, pies, and tarts.

Speaking of quiches, I’ve shared a few good quiche recipes with you. An absolute classic like my mushroom quiche. Some with a pie crust such as my mushroom ricotta tart as well as the crustless varieties like my kale artichoke ricotta quiche or Swiss chard quiche.
Some very exotic like my caramelized onions and roasted red peppers quiche perfect for impressing people while those less indulgent like my grilled eggplant quiche perfect for a family brunch. This one is somewhere is rich, creamy and cheesy.

Caramelized Onions Roasted Red Peppers Quiche9

The BEST Mushroom Quiche Recipe

Grilled Eggplant Quiche (2)

Artichoke Goats Cheese Quiche (3)

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Roasted Red Pepper Onion Goat Cheese Quiche

Author: Veena Azmanov

5 from 17 votes

Print Pin Rate

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr

Calories: 240kcal

$10

Adjust Servings Here: 8 Servings

Description

A tender buttery flaky homemade pie crust filled with roasted red peppers in a creamy goat cheese-based custard. Almost everything about this roasted red pepper goat cheese quiche can be made ahead of time.  Perfect for a delicious brunch or for entertaining guests this goat cheese quiche is a vegetarian option too. 

Equipment /Tools

• 9″ quiche pan
• Stainless steel mixing bowl
• Measuring Cups
• Measuring Spoons
• Kitchen Knife
• Cutting boards
• Baking Tray
• Oven

Ingredients

Makes one 9-inch Quiche

For the Pie Crust/Pâte Brisée

• 180 grams (1.44 cups) All-purpose flour
• 113 grams (0.5 cups) Unsalted butter chilled and cubes
• 1/2 tsp (0.5 tsp) Salt
• 1 (1 ) Egg large – beaten

For the filling

• 1 cup (1 cup) Roasted red peppers fresh or drained from a jar
• 1/4 cup (0.25 cup) Chives or parsley chopped
• 1/2 tsp (0.5 tsp) Garlic minced
• 1/2 cup (0.5 cup) Onions sauteed
• 250 grams (1.1 cups) Goat cheese 
• 3 (3 ) Eggs large
• 180 ml (0.76 cups) Whole milk
• 60 ml (0.25 cups) Whipping Cream
• 2 tbsp (2 tbsp) Parmesan cheese
• 2 tbsp (2 tbsp) All-purpose flour

ADJUST SERVINGS HERE – 8 Servings

Instructions

Prepare Pie Crust

• Place flour, salt, and butter in a food processor
• Pulse for 30 seconds until bread crumb consistency
• Add water thru the feeder.
• 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
• 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.

For the Filling

• Saute the onions with garlic – set aside to cool
• Drain the red peppers and roughly chop them – set aside
• In a bowl add the eggs, cream, milk, and flour. Season with salt, and pepper. Set aside.

Assemble & Bake

• Preheat (or reduce temperature) the oven at 170 C / 340 F
• Spread the roasted red peppers evenly in the pie base.
• Sprinkle the sauteed onions and garlic mixture.
• Break and spread the goat cheese and parmesan evenly
• Sprinkle chopped herbs (chives or parsley)
• Carefully pour the cheese mixture
• Bake the quiche in a preheated oven for 30 to 40 minutes.
• Until the top is set with a gently wiggle in the middle.
• If necessary tent the edges of the crust with foil or pie shield to pie tent to prevent it becoming too brown.
• This one was eaten fresh without any resting time so you can see the center is still quite moist. We do like it like this but you may want to let it rest a few minutes before you serve.

Recipe Notes

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 170C / 350 F for about an hour.
• If necessary tent with foil to prevent the crust from getting too brown.

Recipe Video

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Nutrition Information

Nutrition Facts

Roasted Red Pepper Onion Goat Cheese Quiche

Amount Per Serving

Calories 240 Calories from Fat 157

% Daily Value*

Fat 17.4g27%

Saturated Fat 10.8g54%

Trans Fat 0.3g

Polyunsaturated Fat 6.3g

Monounsaturated Fat 0g

Cholesterol 95mg32%

Sodium 175mg7%

Potassium 0mg0%

Carbohydrates 12.9g4%

Fiber 1.1g4%

Sugar 3.2g4%

Protein 8.4g17%

Vitamin A 0IU0%

Vitamin C 0mg0%

Calcium 0mg0%

Iron 0mg0%

* Percent Daily Values are based on a 2000 calorie diet.

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

Keywords – goat cheese, goat cheese quiche, Quiche, Roasted Red Peppers

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