Caramelized Onions Roasted Red Peppers Quiche
A tender, flaky, buttery homemade pie crust filled with a creamy, rich custard filling is what this caramelized onions, roasted red peppers quiche is all about. Perfect for brunch or entertaining. And you can make almost all of the ingredients ahead of time. Topped with a variety of cheeses, this roasted red peppers quiche is rich, creamy and lush.
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 1 hour 5 minutes
Servings 9 servings
For the Pie Crust/Pâte Brisée
- 180 grams All-purpose flour
- 113 grams Unsalted butter chilled and cubed
- 1/2 tsp Salt
- 1 Egg large beaten
For the Quiche
- 1/2 cup Caramelized onions 2 large onions
- 3/4 cup Roasted red peppers 2 large peppers
- 1/2 cup Fresh herbs parsley
- 60 grams Ricotta cheese
- 1/2 tsp Garlic minced
- 2 tbsp Olive oil
- 50 grams Cheddar cheese
- 50 grams Gruyere or Gouda cheese
For the custard
- 3 Eggs large
- 120 ml Whipping cream or half & half
- 60 grams Ricotta cheese
- 120 ml Whole milk
- 2 tbsp All-purpose flour
- 1/4 tsp Salt
- 1/4 tsp Pepper
Prepare Pie Crust
Place flour, salt, and butter in a food processor.
Pulse for 30 seconds until bread crumb consistency.
Add beaten egg.
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 (as shown in the video).
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.
Prepare onions and roasted red peppers
Slice onions thinly and saute in one tablespoon oil.
Let cook on low for 10 to 15 minutes until caramelized.
Set aside to cool.
Core and cut the peppers in half.
Place them on a baking tray skin side up.
Brush with remaining olive oil.
Bake at 220 C/ 440 F for 15 to 20 minutes or until skin is charred.
Cover with foil for 10 minutes then remove skin and chop roughly.
Prepare custard filling
Combine Eggs, flour, cream, milk, and ricotta cheese.
Season with salt and pepper.
Preheat the oven at 180 C / 380 F.
Combine the remaining ricotta with garlic. Evenly spread it at the bottom of the quiche (see video).
Then sprinkle the caramelized onions, roasted red peppers, and fresh herbs.
Lastly, top with cheeses and season with salt and pepper.
Pour the custard mixture over carefully.
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 tart pan.
- 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 370C / 350 F for about an hour. If necessary tent with foil to prevent the crust from getting too brown.
Calories: 345kcal | Carbohydrates: 22g | Protein: 12g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 124mg | Sodium: 514mg | Potassium: 215mg | Fiber: 2g | Sugar: 2g | Vitamin A: 14% | Vitamin C: 8.7% | Calcium: 18.5% | Iron: 13.5%