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, this roasted red pepper quiche is perfect for brunch or entertaining family and friends.
One thing about traveling a lot — you quickly learn that a great brunch can make or break a hotel stay. And if there’s one thing that always caught my eye at every hotel buffet, it was the quiche. Savory, creamy, packed with flavor — every country, every city had its own twist, and I was always the person standing there, drooling over all the incredible combinations.
Over time, quiche became one of my personal brunch favorites — and now, it’s one of the things I’m known for.
I have lots of quiche recipes on my blog (because why stop at one?), and when I’m hosting guests, there’s always a quiche on the table. Always.
Good ingredients, good memories, good food — that’s what this quiche is all about.
Why make this quiche
- Sweet, smoky, and savory all in one bite – The combination of roasted red peppers and caramelized onions brings the perfect balance — smoky, sweet, and rich — without overpowering the delicate, creamy custard of the quiche.
- Light, creamy, and perfectly set — never heavy or rubbery – This recipe nails the texture: soft, creamy, and tender with every slice. No overbaked, tough eggs here — just a luxurious, melt-in-your-mouth filling.
- Works for every meal, every season – Brunch? Dinner? Special occasions? Potlucks? This quiche fits anywhere. Serve it warm, room temp, or even cold — it’s always delicious.
- Easy to prep ahead — and looks impressive – You can make it in advance, and it reheats beautifully. Plus, the gorgeous colors from the red peppers and onions make it look like you spent hours, when really, you didn’t.
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 varieties. While they are all beautiful and lovely, the red has a lightly tart flavor that works exceptionally well with quiches. And when combined with caramelized onions and 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. I love ricotta because it’s rich, creamy, and thick. And yet, you can also substitute it with delicious sour cream.
- Liquid – 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 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.
Step-by-step: Quiche – Roasted red peppers, caramelized onions
Prepare Pie Crust
- Process – In a food processor, add the flour, salt, and chilled cubed butter (and vegetable shortening). Pulse for 30 seconds until it resembles coarse breadcrumb consistency.
Pro tip – You can also do this in a bowl using a pastry blender or fork (I prefer my fingertips) to cut the butter (and vegetable shortening) into the flour. It should look like a crumbly flour-butter mixture. - Liquid – Combine the egg with cold water and add it to the mixture. Pulse or combine for 30 seconds more.
Pro tip – The mixture will still be crumbly, but when squished with your fingers, it will shape into a dough. So, don’t overmix or pulse too much.
- Chill – Pour the mixture onto a work surface. Bring all the crumbs together and shape them into a ball. Then flatten it into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.
Pro tip – If you flatten it into a larger disc, it will chill faster, and you will have to wait for much less time. - Roll – Once firm enough to roll, roll the dough onto a lightly floured surface. Start with a tapping motion, then roll from the center out.
Pro tip – If the dough cracks too much, it means it’s too cold. Let it be at room temperature for 5 to 7 minutes. - Line – Use your quiche pan as a guide to know how big you need it. When you reach the desired size, transfer the dough without cracking. Gently fit it to the pie pan, especially on the bottom edges.
Pro tip – To transfer the dough without cracking too much, I like to roll the dough onto my rolling pin and then unroll it over the pan. - Trim – Remove the excess dough and neaten the edges. Chill the quiche crust in the fridge for 15 minutes up to 48 hours.
Pro tip – If leaving for a long time, make sure to wrap it in plastic so it does not dry out.
- Oven – Preheat the oven to 400°F/ 200°C/ Gas Mark 6
- Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans)
Pro tip – This is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling. - Partial bake – Transfer to the oven and bake with pie weights for 10 minutes, then remove the pie weights and bake for another 7 to 8 minutes.
Filling
- Onion – Chop onions into thin slices and saute in a skillet with one tablespoon of oil. Let cook on low for 10 to 15 minutes until caramelized. Set aside to cool.
- Peppers – Core and cut the peppers in half. Place them on a baking tray, skin side up. Brush with olive oil. Bake for 15 to 20 minutes until the skin is charred. Wrap in foil for 10 minutes, then remove the skin and chop into pieces. Set aside.
- Custard filling – In a medium bowl, combine Eggs, flour, heavy cream, milk, and ricotta cheese. Season with salt and pepper. Set aside.
Assemble
- Oven – Reduce the oven temperature to 375°F/190°C/Gas Mark 5
- Base – Combine the remaining ricotta with garlic. Evenly spread it at the bottom of the quiche crust.
- Filling – Then, evenly distribute the caramelized onions, followed by the roasted red peppers, and top with chopped parsley. Top with grated cheeses. Season with salt and pepper.
- Top – Pour the custard mixture over carefully. Shimmy to ensure it soaked into the veggies.
- 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 minutes before you unmold from the tart pan.
- Enjoy!
Storage
- Once baked, let the quiche rest for at least half an 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 175°C / 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?
Yes! Never be embarrassed to use store-bought pâte brisée. Just roll store-bought pie crust the same 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 the pie crust beforehand, prepare all the veggies as well as the 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 and half and half with a little flour in the custard mixture. The starch acts 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.
Should I serve the quiche hot or cold?
I usually serve all my quiches warm because I don’t like fridge-cold quiches. And yet, oven-hot quiche won’t make impressive wedges either. 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.
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.
Video
Ingredients
Makes one 9-inch quiche
Quiche crust / Pâte Brisée
- 1 ½ cup (190 g) All-purpose flour
- ½ tsp Salt
- 4 oz (113 g) Unsalted butter chilled and cut into cubes
- 1 large Egg yolk
- 2 tbsp Water
Quiche filling
- ½ cup (60 g) Ricotta cheese
- 1 – 2 small Garlic finely minced
- 2 tbsp Olive oil
- 2 large Caramelized onions thinly sliced
- 2 – 3 large Roasted red peppers
- ½ cup Parsley finely chopped
- ½ cup (60 g) Cheddar cheese
- ½ cup (120 g) Gruyere or Gouda cheese
Custard
- 3 large Eggs
- 2 tbsp All-purpose flour
- ½ cup (60 g) Ricotta cheese
- ½ cup (120 ml) Heavy cream or half/half
- ½ cup (120 ml) Whole milk
- ¼ tsp Kosher salt
- ¼ tsp Black pepper
Method
Prepare quiche crust
- Process—In a food processor, add the flour, salt, chilled cubed butter (and vegetable shortening), and pulse for 30 seconds until the mixture resembles coarse breadcrumbs.1 ½ cup All-purpose flour, 4 oz Unsalted butter, ½ tsp Salt
- Liquid – Combine the egg with cold water and add it to the mixture. Pulse or combine for 30 seconds more.1 large Egg yolk, 2 tbsp Water
- Trim – Pour the mixture onto a work surface. Bring all the crumbs together and shape them into a ball. Then, flatten it into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.
- Roll – Once firm enough, roll the dough onto a lightly floured surface. Start with a tapping motion, then roll from the center out.
- Line – Use your quiche pan as a guide to know how big you need it. When you reach the desired size, transfer the dough without cracking. Gently fit it to the pie pan, especially on the bottom edges.
- Chill – Remove the excess dough and neaten the edges. Chill the quiche crust in the fridge for 15 minutes up to 48 hours.
- Oven – Preheat the oven to 400°F/ 200°C/ Gas Mark 6
- Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans).
- Partial bake – Transfer to the oven and bake with pie weights for 10 minutes, then remove the pie weights and bake for another 7 to 8 minutes.
Filling
- Onion – Chop onions into thin slices and saute in a skillet with one tablespoon of oil. Let cook on low for 10 to 15 minutes until caramelized. Set aside to cool.2 large Caramelized onions, 2 tbsp Olive oil
- Peppers – Core and cut the peppers in half. Place them on a baking tray, skin side up. Brush with olive oil. Bake for 15 to 20 minutes until the skin is charred. Wrap in foil for 10 minutes, then remove the skin and chop into pieces. Set aside.2 – 3 large Roasted red peppers, ½ cup Parsley
- Custard filling – In a medium bowl, combine Eggs, flour, heavy cream, milk, and ricotta cheese. Season with salt and pepper. Set aside.3 large Eggs, 2 tbsp All-purpose flour, ½ cup Ricotta cheese, ½ cup Heavy cream, ½ cup Whole milk, ¼ tsp Kosher salt, ¼ tsp Black pepper
Assemble
- Oven – Reduce the oven temperature to 375°F/190°C/Gas Mark 5
- Base – Combine the remaining ricotta with garlic. Evenly spread it at the bottom of the quiche crust.½ cup Ricotta cheese, 1 – 2 small Garlic
- Filling – Then, evenly distribute the caramelized onions, followed by the roasted red peppers, and top with chopped parsley. Top with grated cheeses. Season with salt and pepper.
- Top – Pour the custard mixture over carefully. Shimmy to ensure it soaked into the veggies.½ cup Cheddar cheese, ½ cup Gruyere or Gouda cheese
- Bake in the oven for 35 to 45 minutes until the top sets. The center may still have a little jiggle. Let cool for 15 minutes before you unmold from the tart pan.
- Enjoy!
Notes
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- Start with a pastry crust – you can make it from scratch using butter, flour, salt, and water, or purchase a pre-made dough.
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- Partial baking prevents a soggy crust. Just poke holes with a fork, line it with parchment, fill it with baking beans or dried beans, and bake for about 15 minutes.
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- Feel free to customize! Why use only one veggie? Add some sautéed mushrooms or spinach if you want more veggies.
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- Stick to cheeses that melt well. Gruyère is common, but Swiss, cheddar, or mozzarella can work.
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- Don’t overcook the quiche. It should be just set with a slight wobble. It will continue to set as it cools.
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- You can also use cream cheese and sour cream for a richer quiche. Once you have all the ingredients ready, preheat your oven and lightly grease your pan.
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- Give your quiche 10 minutes out of the oven to cool before slicing. It’ll be easier to cut, and the flavors pop more when it’s not piping hot.
Storage
- Once baked, let the quiche rest for at least half an 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 175C / 350F for about half an hour or more. If necessary, tent with foil to prevent the crust from getting too brown.
Equipment you will need
Nutrition
Tried this recipe?
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Hi
Followed the recipe and cannot of the oven looking so appetising however on eating it’s very sweet how do l overcome this please
Hey SU, there is no added sugar in this recipe – the only sweetness comes from the two naturally sweet fruits. You could use a different combination of vegetables. Also you could caramelize or roast the veggies less. Or use less veggies.
My husband and I really loved this quiche, especially the different approach to making the custard. The only change we would make is to slightly reduce the ricotta cheese.
what do you mean “1/2 garlic”? Half of one clove (sounds like too little) or half of one head of garlic (sounds like too much). Please elaborate. Thanks.
Sorry Chris – its 1 -2 small garlic cloves – you can add just one or up to 2 small garlic cloves.
Delicious, and all my toddlers loved it! This is my first time making quiche, and it took waaay longer than the posted time, so I’m just thankful it turned out great!
This is a lovely tasty recipe. The instructions are clear and easy to follow. Thank you Veena for sharing.
Thank you, Avril.
This recipe was very delicious! I particularly loved the carmelized onions and homemade crust! This was time consuming but totally worth it!
My husband had it for breakfast the following morning!
Thank you, Lynn. I am so happy you enjoyed this quiche. Thanks for the feedback
Great recipe BUT just too many pictures and too much information. Imagine printing off all of those pages !
Robert you dont’ need to print the whole post. There is a recipe card below with just the recipe. For the purpose of printing I have put the images in the post and not in the recipe card below. Thanks
Pepper and onion quiche is so good! We make it too. Your videos are always so very informative and helpful, together with the step by step photos, make you want to get in the kitchen and make it!
Thanks, Nicoletta. Glad you like my informative posts.
this sounds like the most amazing quiche. i just love roasted red peppers. great idea to use them in a quiche!
Me too, Danielle. Love roasted red peppers