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.
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
Absolutely! Never be embarrassed to use store-bought pâte brisée. Just roll store-bought pie crust just as I have done with the homemade pie crust. Dock it, chill it and blind-bake just as the recipe says above.
Most quiches including this one can be made a day or two ahead of time and kept in the refrigerator. Alternatively, you can make prepare the pie crust ahead, prepare the artichoke filling 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.
Yes, as you can see in the ingredients above, I have used milk with a little flour in the custard mixture. The starch helps 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.
For a standard 9-inch quiche a mix of 3 eggs with 1, 1/4 cup liquid (milk, cream or sour cream) works perfectly. However, if the pastry crust shrinks you may find that the filling is too much. Just use as much as you need for the quiche. It’s best to avoid spilling as any under the quiche will make the crust soggy.
I usually serve all my quiches warm because I don’t like fridge-cold quiche. Oven-hot quiche won’t make impressive wedges either. As you can see in the images here I was a bit impatient and cut the quiche too early. The result is the center is still cheesy. Not a bad thing for us because we do love cheesy.
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.
You can store any leftover quiche wrapped will in the fridge. You can heat it in the microwave, but the crust tends to get soggy. For the remaining few slices, this is ok.
If I have a large piece of quiche leftover, I prefer to heat it in the microwave for a minute then place it in a hot oven just until the crust gets crisp again 8 to 10 minutes.
Frozen quiche can be baked in the oven from frozen for about 45 minutes to an hour at 170 F or 350 F
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.
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Roasted Red Pepper Onion Goat Cheese Quiche
Print Pin RateDescription
Equipment /Tools
Ingredients
Makes one 9-inch Quiche
For the Pie Crust/Pâte Brisée
- 180 grams All-purpose flour
- 113 grams Unsalted butter chilled and cubes
- 1/2 tsp Salt
- 1 Egg large – beaten
For the filling
- 1 cup Roasted red peppers fresh or drained from a jar
- 1/4 cup Chives or parsley chopped
- 1/2 tsp Garlic minced
- 1/2 cup Onions sauteed
- 250 grams Goat cheese
- 3 Eggs large
- 180 ml Whole milk
- 60 ml Whipping Cream
- 2 tbsp Parmesan cheese
- 2 tbsp All-purpose flour
Conversions – Switch between Metric & US for other measurement options
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
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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Amy
I love the mixture of roasted peppers and goat’s cheese, they’re a perfect combo!
Veena Azmanov
Me too, Amy. Wonderful combination
Shashi
So love your use of roasted red pepper in this quiche – so much flavor – I cannot wait to try this out soon!
Veena Azmanov
Thank you, Shashi. So delicious.
Milica Vladova
Goat cheese and roasted red peppers sounds super delicious and healthy!
Veena Azmanov
Absolutely, Milica. Perfect combination
Tisha
Roasted red peppers and goat cheese sound so good together! This quiche is perfect for brunch!
Veena Azmanov
Thanks, Tisha. Yes, perfect for brunch
Adriana
Quiches are so lovely and easy to make. Loved that you added goat cheese that is my favorite gives a very nice flavor. My mouth is watering.
Veena Azmanov
Definitely, easy to make Adriana.
Tilly
Peppers and goat cheese just go so well together yum
Veena Azmanov
Thanks, Tilly.
Jacquelyn Hastert
This looks fantastic and delicious! I love that this is so quick and easy to make.
Veena Azmanov
Absolutely Jacquelyn. Very quick and easy to make.
Sharon
Roasted red peppers and goat cheese are the perfect fillings for quiche, this looks fantastic!
Veena Azmanov
Thank you, Sharon.
Sara
Goat cheese sounds lovely for quiche. This would be a great bunch option for spring entertaining!
Veena Azmanov
Definitely, perfect for brunch Sara.
Pearl Rodrigues
This Quiche looks perfect and has a good blend of ingredients. I’ve never made a Quiche using goat cheese but I’m sure it tastes delicious.
Veena Azmanov
Thank you, Pearl, yes, this is delicious.
Lorie
I’ve recently been obsessed with quiche. A coffee shop in town makes an unbelievable version very similar to this so now I can make my own!
Veena Azmanov
Me too, Lorie. Love quiche at any time.
Anna
Such a great looking quiche! Love all the ingredients, this would be perfect for my brunch with the girls next week! thanks for sharing this recipe!
Veena Azmanov
Thanks, Anna. This would be perfect for brunch.
Katherine
Roasted red pepper is SO GOOD!!! We’ve been eating a lot of frittatas and quiches these days. I’ll be sure to give this one a try!
Veena Azmanov
Thanks, Katherine. We love eating frittatas and quiches too.
Kate
I really like that you included detailed instructions for how to make parts of the recipe ahead of time! That’s super helpful when trying to prepare a big brunch for a crowd. Thanks for the recipe!
Veena Azmanov
Absolutely, Kate. I know exactly what you mean. Making ahead is how I manage to do as much. Glad you found it useful. Thanks
Elaine Benoit
Mmmm. I love goat cheese but I don’t think I’ve had it in a quiche. Your quiche looks so tasty and delicious!
Veena Azmanov
Goat cheese in quiche is the best. I hope you try this.
Aleta
Whoa this looks delicious! I love the ingredients you have chosen and that with your instructions, I can easily make the crust from scratch! I look forward to making this ?
Veena Azmanov
Thanks, Aleta yes, making homemade crust is very easy.
Veronika
I never tried goat cheese tart, but would love to)
Veena Azmanov
You will love it for sure Veronika. Thanks