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Savory Quiche with Roasted Red Pepper and Feta

savory quiche with roasted red pepper and feta - featured image
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A flavorful and easy homemade quiche featuring smoky roasted red peppers and tangy feta cheese, perfect for brunch, potlucks, or cozy meals.

Ingredients

Scale
  • 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
  • 3–4 tbsp ice cold water
  • 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
  • ½ cup (75g) crumbled feta cheese
  • ½ cup (60g) shredded mozzarella or Gruyère
  • 2 tbsp fresh parsley, chopped (optional)
  • 1 small onion, finely diced
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • 1 tsp dried oregano or Italian seasoning

Instructions

  1. Prepare the crust: In a medium bowl, combine the all-purpose flour and salt. Add the cold, cubed butter and 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.
  2. Shape the dough into a flat disk, wrap tightly in plastic wrap, and chill in the fridge for at least 30 minutes.
  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. Turn occasionally until skin chars and blisters. Transfer to a bowl, cover with plastic wrap for 10 minutes, then peel and slice into strips.
  4. Sauté the aromatics: Heat 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 on a lightly floured surface into a 12-inch circle. Transfer to pie dish, press into edges, trim overhang, and prick bottom with a fork. Chill for 10 minutes.
  6. Pre-bake the crust (blind baking): Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, remove weights and parchment, then bake another 5 minutes until lightly golden.
  7. Prepare the filling: In a large bowl, whisk eggs, milk, salt, pepper, and oregano. Stir in sautéed onion and garlic, roasted red peppers, feta, shredded cheese, and parsley if using.
  8. Pour filling into pre-baked crust. Bake at 375°F (190°C) for 30-35 minutes until filling is set and top is lightly golden. A knife inserted should come out clean.
  9. Cool the quiche on a rack for at least 10 minutes before slicing and serving.

Notes

If crust edges brown too quickly, cover loosely with foil halfway through baking. Use room-temperature eggs and milk for smooth filling. Pre-baking the crust prevents sogginess. Pat roasted peppers dry to avoid excess moisture. Leftovers keep well refrigerated for 3 days or frozen for up to 2 months.

Nutrition

Keywords: quiche, roasted red pepper, feta, savory quiche, brunch recipe, easy quiche, homemade quiche, potluck dish

Find it online: https://chrisfeasts.com/savory-quiche-with-roasted-red-pepper-and-feta-easy-homemade-recipe/