Gruyere Quiche with Onion Red Pepper
This Gruyere Quiche with Onion and Red Pepper is a showstopping dish that's perfect for breakfast, brunch, or a light dinner. Featuring a buttery, flaky crust filled with caramelized onions, tender red bell peppers, and creamy Gruyere cheese, this quiche is elevated by a rich, velvety custard made with eggs, heavy cream, and a hint of nutmeg. The balance of sweet, savory, and cheesy flavors creates a harmonious bite in every slice. Ideal for entertaining or meal prepping, this recipe is easy to prepare with either store-bought or homemade pie crust. Serve it warm or at room temperature, paired with a crisp green salad or fresh fruit. With its gourmet flair and approachable method, this quiche is destined to become a household favorite.
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Recipe Information
Ingredients
- 1 piece store-bought pie crust (or homemade crust)
- 2 tablespoons unsalted butter
- 1 large yellow onion
- 1 medium red bell pepper
- 4 large eggs
- 1 cup heavy cream
- 0.5 cup whole milk
- 1.5 cups Gruyere cheese, grated
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.125 teaspoons ground nutmeg (optional)
Instructions
Preheat your oven to 375°F (190°C). Unroll the pie crust and gently press it into a 9-inch pie or tart pan, trimming any excess dough from the edges. Prick the bottom of the crust with a fork to prevent bubbling, then refrigerate while preparing the filling.
Heat a medium skillet over medium heat. Add the butter and let it melt. Thinly slice the onion and red bell pepper, then add them to the skillet. Cook for 8–10 minutes, stirring occasionally, until the onions are soft and caramelized, and the bell peppers are tender. Remove from heat and let cool slightly.
In a medium bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and nutmeg (if using) until smooth and well-combined.
Sprinkle half of the Gruyere cheese evenly over the bottom of the chilled pie crust. Spread the cooked onion and red bell pepper mixture over the cheese layer, then top with the remaining Gruyere cheese.
Pour the egg mixture over the filling, gently shaking the pan to help distribute it evenly.
Place the quiche on a baking sheet to catch any spills, then bake in the preheated oven for 40–45 minutes, or until the custard is set and the top is golden brown. A knife inserted into the center should come out clean.
Remove the quiche from the oven and let it cool for 10–15 minutes before slicing. Serve warm or at room temperature for breakfast, brunch, or a light dinner.
Nutrition Facts
Calories |
2411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.1 g | 254% | |
| Saturated Fat | 107.5 g | 538% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1210 mg | 403% | |
| Sodium | 3003 mg | 131% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 19.1 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 2013 mg | 155% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1105 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
