Roasted Red Pepper Goat Cheese Quiche

Name: Roasted Red Pepper Onion Goat Cheese Quiche
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 Servings
Ingredients: 180 grams All-purpose flour; 113 grams Unsalted butter (chilled and cubes); 1/2 tsp Salt; 1 Egg (large - beaten); 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

November 25, 2012 *Updated* July 5, 2019 By Veena Azmanov 34 Comments

Recipe Video 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.

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.

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

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

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

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.

Perfect Quiche with Caramelized Onions, Roasted Red Peppers and homemade pie crust

Caramelized Onions Roasted Red Peppers Quiche9

The BEST Mushroom Quiche Recipe

This cheesy eggplant and onion quiche is simple easy & super simple to make and uses grilled eggplant and grilled onions. It's a great make ahead dish, almost all components can be made the day before.

Grilled Eggplant Quiche (2)

Homemade quiche with flaky pie crust and a scrumptious goat cheese and artichoke filling.

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

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

Metric – US customary

ADJUST SERVINGS HERE – 8 Servings

Conversions – Switch between Metric & US for other measurement options