Join 100,000 others and receive my recipes, tutorials, and tips via email.

Veena Azmanov

Cook, Bake, and Decorate with Confidence

Roasted Red Pepper Goat Cheese Quiche

Published - Update - Veena AzmanovWords - 2469 words. About 13 minutes to read this article. This post may contain affiliate links to Amazon and other sides. This blog generates income via ads.

Sharing is caring!

Recipe Print

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. 

Homemade Quiche, Roasted Red Peppers, Goat Cheese in homemade Pie Crust
Homemade Quiche with Roasted Red Peppers and Goat Cheese in a Homemade Pie Crust

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.

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 Quiche, Roasted Red Peppers, Goat Cheese in homemade Pie Crust
Homemade Quiche with Roasted Red Peppers and Goat Cheese in a Homemade Pie Crust

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.

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 recipe at home. Tips and trouble shooting 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.
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.
Homemade Quiche, Roasted Red Peppers, Goat Cheese in homemade Pie Crust
Homemade Quiche with Roasted Red Peppers and Goat Cheese in a Homemade Pie Crust

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.

Homemade Quiche, Roasted Red Peppers, Goat Cheese, Progress Pictures, Step by Step
Homemade Quiche with Roasted Red Peppers and Goat Cheese in a Homemade Pie Crust

How to make roasted red pepper goat cheese quiche (Save/Pin)

Prepare Pie Crust

  • Watch the video of me making a pie crust
  • Place flour, salt, and butter in a food processor
  • Pulse for 30 seconds until bread crumb consistency
  • Add water through the feeder.
  • Pulse another 30 to 40 seconds until almost combined
  • Invert on a clean work surface
  • Gather it all into a ball - making the dough without
  • Wrap in cling wrap and chill for at least 30 minutes or until firm enough to roll.
  • When chilled - roll pastry and press into a 9-inch pie or tart pan
  • Cut off excess and crimp the edges
  • Chill in the fridge for 15 minutes and preheat the oven at 190 C / 380 F
  • Line the pie pan with parchment paper
  • Pour some baking beans or pie weights and bake for 15 minutes.
  • Then remove the baking beans and let the crust cool while you make the filling
Homemade Quiche, Roasted Red Peppers, Goat Cheese, Progress Pictures, Step by Step
Homemade Quiche with Roasted Red Peppers and Goat Cheese in a Homemade Pie Crust

For the Filling

  • Saute the onions with garlic - set aside to cool
  • For fresh peppers - Cut in half and roast in a preheated oven for 25 to 30 minutes until the skin is almost charred - then remove the skin, roughly chop and set aside (explained in detail above)
  • For canned peppers - Drain the red peppers and roughly chop them - set aside
Homemade Quiche, Roasted Red Peppers, Goat Cheese, Progress Pictures, Step by Step
Homemade Quiche with Roasted Red Peppers and Goat Cheese in a Homemade Pie Crust

Egg custard mixture

  • In a bowl combine the eggs, cream, milk, and flour. 
  • Season with salt and pepper - set aside
Homemade Quiche, Roasted Red Peppers, Goat Cheese, Progress Pictures, Step by Step
Homemade Quiche with Roasted Red Peppers and Goat Cheese in a Homemade Pie Crust

Assemble

  • Reduce oven temperature to 170 C / 340 F
  • Spread the chopped roasted red peppers evenly in the pie shell base.
  • Sprinkle the sauteed onions and garlic mixture.
  • Break and sprinkle the goat cheese and parmesan evenly over the peppers
  • 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 prevent it from becoming too brown.
Homemade Quiche, Roasted Red Peppers, Goat Cheese in homemade Pie Crust
Homemade Quiche with Roasted Red Peppers and Goat Cheese in a Homemade Pie Crust

Storage

  • Once baked let the quiche rest for at least 20 mins 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 20 to 30 minutes. If necessary tent with foil to prevent the crust from getting too brown.
Homemade Quiche, Roasted Red Peppers, Goat Cheese in homemade Pie Crust
Homemade Quiche with Roasted Red Peppers and Goat Cheese in a Homemade Pie Crust
Homemade Quiche, Roasted Red Peppers, Goat Cheese in homemade Pie Crust

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
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. 
ADJUST SERVINGS HERE - 8 Servings

Ingredients

Makes one 9-inch Quiche

    For the Pie Crust/Pâte Brisée

    • 1 1/2 cup (190 g) All-purpose flour
    • 4 oz (113 g) Unsalted butter (2 sticks, 1 cup) chilled and cubed
    • 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
    • 8 oz (226 g) Goat cheese 

    Custard mixture

    • 3 Eggs large
    • 3/4 cup (180 ml) Whole milk
    • 1/4 cup (60 ml) Whipping Cream
    • 2 tbsp Parmesan cheese
    • 2 tbsp All-purpose flour

    Instructions

    Prepare Pie Crust

    • Watch the video of me making a pie crust
    • Place flour, salt, and butter in a food processor
    • Pulse for 30 seconds until bread crumb consistency
    • Add water through the feeder.
    • Pulse another 30 to 40 seconds until almost combined
    • Invert on a clean work surface
    • Gather it all into a ball - making the dough without
    • Wrap in cling wrap and chill for at least 30 minutes or until firm enough to roll.
    • When chilled - roll pastry and press into a 9-inch pie or tart pan
    • Cut off excess and crimp the edges
    • Chill in the fridge for 15 minutes and preheat the oven at 190 C / 380 F
    • Line the pie pan with parchment paper
    • Pour some baking beans or pie weights and bake for 15 minutes.
    • Then remove the baking beans and let the crust cool while you make the filling

    For the Filling

    • Saute the onions with garlic - set aside to cool
    • For fresh peppers - Cut in half and roast in a preheated oven for 25 to 30 minutes until the skin is almost charred - then remove the skin, roughly chop and set aside
    • For canned peppers - Drain the red peppers and roughly chop them - set aside

    Prepare the filling

    • In a bowl combine the eggs, cream, milk, and flour. 
    • Season with salt and pepper - set aside

    Assemble

    • Reduce oven temperature to 170 C / 340 F
    • Spread the chopped roasted red peppers evenly in the pie shell base.
    • Sprinkle the sauteed onions and garlic mixture.
    • Break and sprinkle the goat cheese and parmesan evenly over the peppers
    • 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 prevent it from becoming too brown.

    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.

    Equipment

    9" quiche pan
    Mixing Bowl
    Meas Cups and Spoons
    Kitchen Knife
    Nutrition Information
    Calories: 240kcalCarbohydrates: 12.9gProtein: 8.4gFat: 17.4gSaturated Fat: 10.8gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 0gTrans Fat: 0.3gCholesterol: 95mgSodium: 175mgPotassium: 0mgFiber: 1.1gSugar: 3.2gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

    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

    Did you make this recipe? Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov

    Frequently Asked Questions

    Can I use store-bought pie crust to make this quiche?

    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.

    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 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.

    Can I use milk instead of cream in a quiche?

    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.

    How much custard-filling do I need? Is my filling is too much?

    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.

    Should I serve the quiche hot or cold?

    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.

    Can I reheat quiche?

    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

    Save this recipe on Pinterest for later. Tried my recipe? Share it with me, please.
    Share a picture of your work with me by uploading an image here below my image on this board.
    You can find a collection of my tutorials and recipes here on Pinterest.

    Homemade Quiche, Roasted Red Peppers, Goat Cheese in homemade Pie Crust
    Homemade Quiche with Roasted Red Peppers and Goat Cheese in a Homemade Pie Crust

    You may also like

    This is a simple and easy recipe for crustless kale artichoke ricotta quiche. The ricotta is a clever way to skip the extra calories and still provides the thickness needed to make this quiche creamy and melt in the mouth. The kale and and artichoke is packed with flavor and nutrition.Crustless Kale Artichoke Ricotta Quiche (8)
    An image optimized for social sharing for this crustless Swiss chard quiche or no-crust quiche using amazing Swiss chardCrustlesss Swiss Chard Quiche (2)
    These cheesy baked eggplant slices make a perfect appetizer or side dish to a meal. This simple, easy and effortless recipe gets done in less than 30 minutes. These cheesy eggplant slices also make a great addition to sandwiches or salads. Try different cheeses such as Boursin or Camembert for a more fun variety. Cheesy Baked Eggplant Slices
    Roasted Red Peppers and goats cheese crostini are perfect antipasti aka appetizers before any meal and so simple and easy to make.Roasted Red Pepper Goats Cheese Crostini
    Puffpastry ready to be rolled. Look at those layers of lamination.
    Classic Puff Pastry from Scratch - Pate Feuillettee
    Homemade puff pastry is buttery, light, flaky, and delicious perfect for savory or sweet recipes from breakfast to dessert. Learn to make classic puff pastry from scratch with my no-fail method and recipe with step by step pictures and video tutorial.
    A Pate Sucree' aka homemade sweet shortcrust pastry is the perfect base for many desserts such as tarts and pies. It's sweet, rich,  melts in the mouth pastry with a biscuit like crumb. These simple, easy and effortless recipe with easy to follow step by step instructions will have you master this pastry like a pro in no time at all.
    Sweet Shortcrust Pastry 101 aka Pate Sucree'
    A Pate Sucree' aka homemade sweet shortcrust pastry is the perfect base for many desserts such as tarts and pies. It's sweet, rich, melts in the mouth pastry with a biscuit-like crumb. This simple, easy and effortless recipe with easy to follow step by step instructions will have you master this pastry like a pro in no time at all.

    Sharing is caring!

    Related posts:

    Homemade Quiche - with Artichokes and Goat CheeseCheesy Artichoke Quiche with Goat Cheese A tepenade is a must have on hand for easy sandwich spreads, tortilla wraps and appetizers. This roasted red pepper garlic tepenade is our family favorite, super easy, quick and simple to make. You will be totally addicted to it. Ingredients 4 large Red Pepper 2 whole Garlic Bulbs 1/4 cup Olive Oil Salt and Pepper to taste Method Roast Red Peppers Wash and clean red peppers Cut in half and de-seed Line a baking tray with aluminium foil Place peppers skin side down on the foiled tray Bake at 200 C / 400 F for about 30 minutes turning them skin side up about half way thru When roasted the skin will be black. Take it out from the oven Leave them on the baking try lined with aluminum foil Gather the corners of the aluminium foil up over wrapping the red peppers completely Let cool wrapped for about 10 minutes - this will help the skin just peel off the peppers. After 10 minutes skin the red peppers - cooling them wrapped helps separate the skin from the flesh. Roast Garlic Leave the garlic bulbs skin on. Cut off the tail end slightly so you expose the garlic (see picture below) Place them on a piece of aluminum foil large enough to wrap the bulbs Add a tbsp olive oil, sprinkle salt and pepper wrap the garlic bulbs into foil Place in the oven with the red peppers at 200 C / 400 F for about 30 mins. After 30 minutes take them off the oven and let cool in the foil Once cooled it's easy to just pick the garlic off the bull into a small bowl. Two bulbs should make about 1/3 cup Make the Tepenade Place the red peppers and roasted garlic in a food processor Pulse for a few seconds Add salt and pepper to taste. Then pour in the olive oil slowly while still processing. Taste for seasoning before you transfer to a jar Place in the fridge until ready to use. This will stay fresh in the fridge for up to two weeks.Roasted Red Pepper Garlic Tapenade - Just Three Ingredients Perfect Quiche with Caramelized Onions, Roasted Red Peppers and homemade pie crustCaramelized Onions Roasted Red Peppers Quiche Roasted Red Peppers and goats cheese crostini are perfect antipasti aka appetizers before any meal and so simple and easy to make.Roasted Red Peppers Goats Cheese Crostini

    Join my masterclass - free email series

    Author - Veena Azmanov

    Veena Azmanov

    Veena is the author of three blogs - Veena Azmanov, Cake Decorating Tutorials, and East Indian Recipes.
    She writes about cooking, baking, desserts, and cake decorating. Being a professional cake decorator and food blogger for over ten years she has been featured in many online magazines and publications around the world. On her blogs, you will find delicious, easy and practical recipes often with instructional videos and tutorials for the home cook.

    Follow me on...

    Reader Interactions

    Do you like my recipes? Did you try my recipes? Share it with me on my Facebook Group.

    Comments

      If you tried my recipe I'd love your feedback. It would also encourage others to try the recipe. Thank you in advance

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Amy

      I love the mixture of roasted peppers and goat's cheese, they're a perfect combo!

      Reply

      • Veena Azmanov

        Me too, Amy. Wonderful combination

        Reply

    2. Shashi

      So love your use of roasted red pepper in this quiche - so much flavor - I cannot wait to try this out soon!

      Reply

      • Veena Azmanov

        Thank you, Shashi. So delicious.

        Reply

    3. Milica Vladova

      Goat cheese and roasted red peppers sounds super delicious and healthy!

      Reply

      • Veena Azmanov

        Absolutely, Milica. Perfect combination

        Reply

    4. Tisha

      Roasted red peppers and goat cheese sound so good together! This quiche is perfect for brunch!

      Reply

      • Veena Azmanov

        Thanks, Tisha. Yes, perfect for brunch

        Reply

    5. 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.

      Reply

      • Veena Azmanov

        Definitely, easy to make Adriana.

        Reply

    6. Tilly

      Peppers and goat cheese just go so well together yum

      Reply

      • Veena Azmanov

        Thanks, Tilly.

        Reply

    7. Jacquelyn Hastert

      This looks fantastic and delicious! I love that this is so quick and easy to make.

      Reply

      • Veena Azmanov

        Absolutely Jacquelyn. Very quick and easy to make.

        Reply

    8. Sharon

      Roasted red peppers and goat cheese are the perfect fillings for quiche, this looks fantastic!

      Reply

      • Veena Azmanov

        Thank you, Sharon.

        Reply

    9. Sara

      Goat cheese sounds lovely for quiche. This would be a great bunch option for spring entertaining!

      Reply

      • Veena Azmanov

        Definitely, perfect for brunch Sara.

        Reply

    10. 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.

      Reply

      • Veena Azmanov

        Thank you, Pearl, yes, this is delicious.

        Reply

    11. 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!

      Reply

      • Veena Azmanov

        Me too, Lorie. Love quiche at any time.

        Reply

    12. 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!

      Reply

      • Veena Azmanov

        Thanks, Anna. This would be perfect for brunch.

        Reply

    13. 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!

      Reply

      • Veena Azmanov

        Thanks, Katherine. We love eating frittatas and quiches too.

        Reply

    14. 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!

      Reply

      • 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

        Reply

    15. 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!

      Reply

      • Veena Azmanov

        Goat cheese in quiche is the best. I hope you try this.

        Reply

    16. 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 ?

      Reply

      • Veena Azmanov

        Thanks, Aleta yes, making homemade crust is very easy.

        Reply

    17. Veronika

      I never tried goat cheese tart, but would love to)

      Reply

      • Veena Azmanov

        You will love it for sure Veronika. Thanks

        Reply
    shares