Roasted Red Pepper Quiche
Elevate your brunch game with this savory and indulgent Roasted Red Pepper Quiche, a visually stunning dish bursting with rich, Mediterranean-inspired flavors. Nestled in a buttery, flaky pre-made pie crust, this quiche features sweet roasted red peppers, caramelized yellow onions, and tangy goat cheese, all enveloped in a creamy custard of eggs, heavy cream, and milk. The perfect balance of textures and flavors ensures every bite is both hearty and refined. Whether served warm or at room temperature, this versatile 9-inch quiche is an ideal option for entertaining, holiday brunches, or meal prepping for the week. Garnish with fresh parsley for a pop of color and added freshness, and let the aroma of caramelized onions and roasted peppers fill your kitchen. With its easy-to-follow instructions and gourmet appeal, this quiche is sure to become a cherished addition to your recipe repertoire.
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Recipe Information
Ingredients
- 1 piece Pre-made pie crust
- 2 large Roasted red peppers
- 1 tablespoon Olive oil
- 1 medium Yellow onion
- 4 large Eggs
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 0.5 cup Goat cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Place the pre-made pie crust into a 9-inch pie pan, pressing it evenly into the pan. Trim any overhanging edges and set aside.
If using store-bought roasted red peppers, drain and pat them dry with paper towels. If roasting fresh peppers, char them over an open flame or under a broiler until blackened, then peel, seed, and slice them into strips.
Heat the olive oil in a skillet over medium heat. Slice the onion thinly and sauté it in the oil until softened and caramelized, approximately 10 minutes. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, heavy cream, and milk until smooth. Stir in the salt and black pepper.
Distribute the roasted red pepper slices and caramelized onions evenly over the bottom of the pie crust. Crumble the goat cheese on top.
Pour the egg mixture over the fillings, ensuring it covers them evenly.
Place the quiche on the center rack of the preheated oven and bake for 40-45 minutes, or until the center is set and the top is lightly golden.
Remove the quiche from the oven and let it cool for 10-15 minutes before slicing. Garnish with freshly chopped parsley, if desired.
Serve warm or at room temperature. Enjoy your homemade Roasted Red Pepper Quiche!
Nutrition Facts
Calories |
2726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.4 g | 261% | |
| Saturated Fat | 94.9 g | 474% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 2752 mg | 120% | |
| Total Carbohydrate | 158.9 g | 58% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 13.1 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 400 mg | 31% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 942 mg | 20% | |
*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.
