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.
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 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.
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