Caramelized Onions Roasted Red Peppers Quiche

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

Pie Crust/Pâte Brisée

▢ 1 ½ cup (190 g) All-purpose flour
▢ 4 oz (113 g) Unsalted butter (1 stick, ½ cup) chilled and cubed
▢ ½ teaspoon Salt
▢ 1 Egg yolk
▢ 2 tablespoon Water

Quiche

▢ ½ cup Caramelized onions 2 large onions
▢ ¾ cup Roasted red peppers 2 large peppers
▢ ½ cup Parsley finely chopped
▢ ¼ cup (60 g) Ricotta cheese
▢ ½ teaspoon Garlic minced
▢ 2 tablespoon Olive oil
▢ ½ cup (60 g) Cheddar cheese
▢ ½ cup (120 g) Gruyere or Gouda cheese

Custard

▢ 3 Eggs large
▢ ½ cup (120 ml) Whipping cream or half & half
▢ ¼ cup (60 g) Ricotta cheese
▢ ½ cup (120 ml) Whole milk
▢ 2 tablespoon All-purpose flour
▢ ¼ teaspoon Salt
▢ ¼ teaspoon 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 yolk and water
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 or pie weights for 15 minutes.
Remove the baking beans and let the crust cool.

Prepare onions and roasted red peppers

Slice onions thinly and saute in a skillet with 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 parsley.
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!

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

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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