Savory Quiche with Roasted Red Pepper and Feta Easy Homemade Recipe

Let me tell you, the aroma of roasted red pepper mingling with tangy feta cheese as it bakes in the oven is enough to make anyone’s mouth water. The first time I made this savory quiche with roasted red pepper and feta, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make quiches on lazy Sunday mornings, and though she never added roasted red pepper and feta, I always felt there was room to make it a bit more exciting. This recipe is exactly that—a nostalgic comfort food twist that feels both familiar and refreshingly vibrant.

You know what’s funny? My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). Honestly, this quiche is dangerously easy to whip up and perfect for potlucks, brunches, or just brightening up your Pinterest recipe board with something a little different. I’ve tested this recipe more times than I can count—in the name of research, of course—and it’s become a staple for family gatherings and gifting. The mix of creamy feta, sweet roasted red pepper, and flaky crust feels like a warm hug on a plate. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Savory Quiche with Roasted Red Pepper and Feta

After experimenting in my kitchen and tweaking this quiche recipe through many batches, I’m confident this is one of the best savory quiches you’ll find—here’s why:

• Quick & Easy: Comes together in under an hour, perfect for busy weeknights or last-minute brunch plans.
• Simple Ingredients: No fancy grocery trips needed; you likely have or can easily get everything at your local market.
• Perfect for Any Occasion: Whether it’s a cozy breakfast, casual lunch, or a potluck star, this quiche fits the bill.
• Crowd-Pleaser: Kids and adults alike love the creamy feta and sweet roasted red pepper combo—always a hit.
• Unbelievably Delicious: The flaky crust paired with the rich, savory filling offers a texture and flavor combo that feels next-level.

What makes this quiche different from the rest? For starters, roasting the red peppers yourself adds a smoky, sweet depth that store-bought just can’t match. Plus, the feta is crumbled in a way that melts slightly but keeps its tangy punch, giving every bite a pleasant surprise. This isn’t just another quiche recipe—it’s your best homemade version. You’ll find yourself closing your eyes after the first bite, savoring that perfect balance of flavors. It’s comfort food with soul, without the fuss.

What Ingredients You Will Need

This savory quiche with roasted red pepper and feta uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy-to-find fresh items, making this recipe a reliable favorite anytime.

• For the crust:
  • 1 ¼ cups (160g) all-purpose flour (for a gluten-free option, use almond flour)
  • ½ tsp salt
  • 8 tbsp (115g) unsalted butter, cold and cubed (I love using Kerrygold for richness)
  • 3-4 tbsp ice cold water
• For the filling:
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk or half-and-half (for a lighter quiche, use low-fat milk)
  • 1 cup (150g) roasted red peppers, sliced (homemade roasted is best, but jarred works too)
  • ½ cup (75g) crumbled feta cheese (I recommend Athenos for a tangy, creamy texture)
  • ½ cup (60g) shredded mozzarella or Gruyère (adds a melty richness)
  • 2 tbsp fresh parsley, chopped (optional, for a fresh touch)
  • 1 small onion, finely diced
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • 1 tsp dried oregano or Italian seasoning

If you’d like to swap out ingredients, Greek yogurt can replace some or all of the milk to add creaminess, and spinach or kale work well alongside or instead of roasted peppers for a seasonal twist. Feel free to experiment!

Equipment Needed

• 9-inch (23 cm) pie dish or quiche pan – I prefer ceramic for even baking, but metal pans work fine too.
• Mixing bowls – a medium for the crust and a larger one for the filling.
• Whisk or fork – to beat the eggs and milk mixture smoothly.
• Rolling pin – essential for rolling out the crust evenly (a clean wine bottle works in a pinch!).
• Skillet or sauté pan – for softening the onions and garlic before adding to the filling.
• Measuring cups and spoons – for precise ingredient amounts.
• Oven mitts and cooling rack – safety first when handling hot dishes.

If you’re on a budget, a basic non-stick skillet and glass pie dish will do the trick. Taking care of your rolling pin by wiping with a damp cloth after use keeps it in great shape for years.

Preparation Method

1. Prepare the crust (15 minutes + chilling time): In a medium bowl, combine the all-purpose flour and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs. Slowly add ice cold water, one tablespoon at a time, stirring gently until the dough begins to come together. Avoid over-mixing—stop as soon as it holds.
2. Shape the dough into a flat disk, wrap it tightly in plastic wrap, and chill in the fridge for at least 30 minutes (this helps prevent shrinkage when baking).
3. Roast the red peppers (if not using jarred): Place whole red peppers on a baking sheet under the broiler or directly on a gas flame (if comfortable). Turn occasionally until skin chars and blisters. Transfer to a bowl, cover with plastic wrap for 10 minutes, then peel off the skin. Slice into strips and set aside.
4. Sauté the aromatics (5-7 minutes): Heat a small amount of olive oil in a skillet over medium heat. Add diced onion and minced garlic, cooking until translucent and fragrant. Remove from heat and let cool slightly.
5. Roll out the crust (10 minutes): On a lightly floured surface, roll the chilled dough into a 12-inch (30 cm) circle. Gently transfer it to your pie dish, pressing into the edges. Trim any overhang and prick the bottom with a fork to prevent bubbling. Chill again for 10 minutes.
6. Pre-bake the crust (blind baking) (15 minutes): Preheat oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, remove weights and parchment, then bake for another 5 minutes until lightly golden. This step helps avoid a soggy bottom.
7. Prepare the filling (10 minutes): In a large bowl, whisk together eggs, milk, salt, pepper, and oregano. Stir in the sautéed onion and garlic, roasted red peppers, feta, shredded cheese, and parsley if using.
8. Assemble and bake (30-35 minutes): Pour the filling into the pre-baked crust. Bake in the preheated oven at 375°F (190°C) for 30-35 minutes, or until the filling is set and the top is lightly golden. A knife inserted in the center should come out clean.
9. Cool and serve (10 minutes): Let the quiche rest on a cooling rack for at least 10 minutes before slicing. This helps it firm up and makes cutting cleaner.

Pro tip: If the crust edges brown too quickly, cover them loosely with foil halfway through baking. Also, keep an eye on the quiche toward the end—oven temps vary!

Cooking Tips & Techniques

For the best savory quiche with roasted red pepper and feta, a few tricks go a long way. First, cold butter and minimal mixing in the crust keeps it flaky instead of tough. When chopping roasted peppers, avoid adding excess moisture; pat them dry if needed to prevent a soggy filling.

Always use room-temperature eggs and milk so the filling blends smoothly without curdling. Whisk gently but thoroughly to get a creamy custard texture. Pre-baking the crust is non-negotiable; skipping blind baking almost always results in a soggy bottom (trust me, I learned this the hard way with a few sad quiches).

When baking, a light golden top with a slight jiggle in the center means it’s perfectly cooked. Remember, it will continue to set while cooling. Multitasking tip: prep your veggies and crust while the oven preheats to save time.

Variations & Adaptations

• Vegetarian Delight: Add sautéed mushrooms, spinach, or zucchini along with the roasted peppers for extra veggies and flavor.
• Gluten-Free: Swap the all-purpose flour crust for a gluten-free pastry or even a simple almond flour crust for a nutty twist.
• Dairy-Free: Use coconut milk or almond milk instead of dairy, and opt for a dairy-free feta alternative. Coconut oil or vegan butter can replace regular butter in the crust.
• Spicy Kick: Toss in a pinch of red pepper flakes or diced jalapeños for some heat that complements the sweet pepper and tangy feta.
• Personal Favorite: I once added caramelized onions and fresh thyme, which gave a sweet-herbaceous note I couldn’t get enough of. Feel free to play around with herbs like rosemary or basil.

Serving & Storage Suggestions

This savory quiche with roasted red pepper and feta is best served warm or at room temperature. Plate it with a crisp green salad and a light vinaigrette for a balanced meal. It also pairs beautifully with a chilled glass of white wine or a fresh herbal iced tea for brunch.

Leftovers store well in the fridge for up to 3 days—cover tightly with plastic wrap or transfer to an airtight container. Reheat gently in a low oven (about 300°F/150°C) for 10-15 minutes or in a microwave for 1-2 minutes, though the oven method keeps the crust crispier.

Frozen quiche slices can last up to 2 months; thaw overnight in the fridge before reheating. Fun fact: flavors tend to meld and deepen after resting, so make it a day ahead if you can!

Nutritional Information & Benefits

Each serving of this savory quiche with roasted red pepper and feta offers a balanced mix of protein, healthy fats, and carbs. Eggs and cheese provide quality protein and calcium, while the roasted red peppers add vitamin C and antioxidants. Using whole milk or half-and-half adds creaminess and richness, but you can lighten it up with lower-fat milk or dairy alternatives.

This recipe is vegetarian-friendly and can be adapted for gluten-free or dairy-free diets. Keep in mind the feta does contain dairy and the crust typically contains gluten, but substitutions can make it accessible for most dietary needs. With wholesome ingredients, it’s a satisfying yet nourishing option for any meal.

Conclusion

In sum, this savory quiche with roasted red pepper and feta brings together simple ingredients in a way that’s both comforting and exciting. It’s easy enough for weeknight dinners yet impressive enough for guests. I love how the roasted peppers add a smoky sweetness and the feta brings a bright tang that makes every bite memorable.

Give it a try and feel free to tweak it to your taste—add your favorite herbs or veggies to make it truly yours. If you do, don’t hesitate to share your experience or adaptations in the comments below. Trust me, you’re going to want to make this quiche your go-to for cozy mornings or casual entertaining. Happy baking!

Frequently Asked Questions

Can I use store-bought roasted red peppers for this quiche?

Absolutely! While homemade roasted peppers have a smokier flavor, jarred roasted red peppers work well and save time. Just make sure to drain and pat them dry to avoid excess moisture.

How long can I store leftover quiche?

Store leftovers in the fridge for up to 3 days in an airtight container. For longer storage, freeze individual slices for up to 2 months.

Can I make this quiche ahead of time?

Yes, you can prepare the quiche a day in advance. Bake it, then cool and refrigerate. Reheat gently before serving for best results.

What’s the best way to prevent a soggy crust?

Blind baking the crust before adding the filling is key. Also, avoid adding too much liquid or wet ingredients without draining excess moisture.

Can I substitute the feta cheese?

Sure! Goat cheese, ricotta, or even shredded cheddar can be used, but feta adds a unique tang that complements the roasted peppers beautifully.

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