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

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.
5 from 12 votes
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Course: brunch, Dinner, Lunch
Cuisine: French, Italian
Keyword: Onions, Quiche, Roasted Red Peppers, tart
Prep Time: 20 minutes
Cook Time: 45 minutes
Resting Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 9 servings
Calories: 345kcal
Author: Veena Azmanov
Cost: $15

Ingredients

Makes one 9-inch quiche

    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

    Instructions

    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.
    • Set aside.

    Prepare custard filling

    • Combine Eggs, flour, cream, milk, and ricotta cheese.
    • Season with salt and pepper.
    • Set aside.

    Assemble

    • 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.
    • Enjoy!

    Video

    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 370C / 350 F for about an hour. If necessary tent with foil to prevent the crust from getting too brown.

    Nutrition

    Calories: 345kcal | Carbohydrates: 22g | Protein: 12g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 124mg | Sodium: 514mg | Potassium: 215mg | Fiber: 2g | Sugar: 2g | Vitamin A: 700IU | Vitamin C: 7.2mg | Calcium: 185mg | Iron: 2.4mg