Roasted Red Pepper Onion Goat Cheese Tart
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.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 Servings
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
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.
- 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.
Calories: 240kcal | Carbohydrates: 12.9g | Protein: 8.4g | Fat: 17.4g | Saturated Fat: 10.8g | Polyunsaturated Fat: 6.3g | Monounsaturated Fat: 0g | Trans Fat: 0.3g | Cholesterol: 95mg | Sodium: 175mg | Potassium: 0mg | Fiber: 1.1g | Sugar: 3.2g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%