Caramelized Onions Roasted Red Peppers Quiche
Calories: 17
Adjust Servings Here: 9 servings
Description
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.
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
Instructions
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!
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
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