A tender, buttery, flaky homemade pie crust filled with roasted red peppers in a creamy goat cheese-based custard. And, 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. In addition, this goat cheese quiche is also a vegetarian option.
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. In fact, 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. And, since then, I absolutely love goat cheese quiche. And, I keep trying many variations of them. As a result, this roasted red peppers quiche with goat cheese has now become a family favorite.
And, the best part about this quiche, is that you can prepare everything ahead of time. In fact, you can even use roasted red peppers out of a jar which is very convenient for last-minute quiches like this.
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 variety. And, 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. For example, 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. And yet, 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.
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.
Step by step instructions (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
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.
Egg custard mixture
- 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.
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.
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. Then, 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 the pie crust ahead of time, and prepare the artichoke filling as well as custard filling and keep them in the fridge. Then, 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, ¼ 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
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Roasted Red Pepper Onion Goat Cheese Quiche
Print Pin Rate VeenaazmanovDescription
Ingredients
Makes one 9-inch Quiche
For the Pie Crust/Pâte Brisée
- 1 ½ cup (190 g) All-purpose flour
- 4 oz (113 g) Unsalted butter (2 sticks, 1 cup) chilled and cubed
- ½ tsp Salt
- 1 Egg large - beaten
For the filling
- 1 cup Roasted red peppers fresh or drained from a jar
- ¼ cup Chives or parsley chopped
- ½ tsp Garlic minced
- ½ cup Onions sauteed
- 8 oz (226 g) Goat cheese
Custard mixture
- 3 Eggs large
- ¾ cup (180 ml) Whole milk
- ¼ 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.
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
