Indulge in the delectable flavors and vibrant colors of a homemade red pepper quiche, a culinary masterpiece that tantalizes taste buds and adds a dash of elegance to any meal. Whether you're entertaining guests, craving a hearty breakfast, or simply seeking a delightful lunch option, this savory dish promises an unforgettable experience. With its creamy texture, rich aroma, and a perfect balance of flavors, the red pepper quiche will leave you craving for more. So, let's embark on a culinary journey and discover the secrets of creating the perfect red pepper quiche, a dish that will surely become a staple in your kitchen.
Here are our top 4 tried and tested recipes!
FLUFFY SPINACH, ONION AND ROASTED RED PEPPER QUICHE WITH GRUYERE
In my quest to find out what makes a quiche fluffy, I've cobbled together this recipe. And it makes a great tasting quiche with a beautiful presentation. The key (surprisingly) is not to overbeat the eggs, not to use too hot of an oven, and don't overdue the liquids.
Provided by Wish I Could Cook
Categories Savory Pies
Time 1h25m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 12
Steps:
- Blind bake your pie crust and let it cool.
- When crust is cool, spread Dijon mustard on bottom of the crust. Top with grated gruyere.
- Carmelize onions in olive oil. Add thyme, salt and pepper. Set aside. Spread onions on top of cheese layer.
- Chop fresh spinach and cook in frying pan with chopped roasted red peppers until wilted and starting to dry, set aside.
- Wisk together eggs, yogurt and baking powder. (Don't use a mixer.).
- Add spinach and roasted red peppers to egg mixture and pour over cheese layer.
- If you're feeling creative, decorate the top with some red pepper strips.
- Bake in 350 degree oven for 55 minutes until knife inserted in center comes out clean. You may want to protect crust edges with foil.
- Enjoy!
RED PEPPER QUICHE
Provided by Martina McBride
Time 1h25m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F.
- Fit the piecrust into a 9-inch deep-dish pie plate according to the package directions; fold edges under and crimp. Prick bottom and sides of the pie crust with a fork.
- Line the pastry with aluminum foil and fill with pie weights or dried beans. Bake for 7 minutes. Remove the weights and foil and bake until the bottom is golden brown, 3 to 4 more minutes. Reduce the oven temperature to 400 degrees F.
- While the pie crust is cooking, heat the oil in a medium skillet over medium-high heat. Add the green onions and cook 2 minutes, stirring occasionally, or until tender. Stir in the ham and garlic and cook 1 minute longer until the garlic is fragrant. Let cool slightly.
- Whisk together the half-and-half, Dijon mustard, soy sauce, salt, pepper, whole eggs and egg white in a medium mixing bowl. Then add the roasted red peppers, oregano and basil.
- Sprinkle the Swiss cheese over the bottom of the pastry shell. Top with 1/2 cup of the Parmesan cheese and the ham mixture. Pour the egg mixture over the top. Sprinkle with the remaining 2 tablespoons Parmesan cheese.
- Bake until the center is set, 35 to 40 minutes, shielding the crust with aluminum foil, if necessary. Transfer to a wire rack and let cool for 10 minutes before serving.
- Tip: If your quiche isn't quite done but you're in a pinch to get it on the table, just stick it in the microwave for 60 seconds. This will help the eggs to set up.
SAUSAGE AND RED BELL PEPPER QUICHE
Categories Egg Brunch Side Bake Sauté Quick & Easy Sausage Bell Pepper Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2 as an entrée
Number Of Ingredients 11
Steps:
- In a bowl blend together the flour, the butter, the shortening, and a pinch of salt until the mixture resembles meal, add 1 1/2 tablespoons ice water, and toss the mixture until the water is incorporated, adding more water if necessary to form the dough into a ball. Pat the dough into 7 1/2-inch tart pan with a removable rim and bake the shell in the bottom third of a preheated 425°F. oven for 7 minutes, or until it is just golden.
- While the shell is baking, in a large skillet cook the sausage with the bell peppers, covered, over moderately high heat, stirring and breaking up any lumps, for 7 minutes, or until the sausage is no longer pink and the bell peppers are soft, and drain the mixture, discarding the excess fat. Transfer the mixture to a bowl, stir in the remaining salt, the Cheddar, and the Parmesan, and spread the mixture in the bottom of the shell. In a bowl whisk together the eggs, the cream, and the milk, pour the egg mixture over the sausage mixture, and bake the quiche on a baking sheet in the middle of a preheated 425°F. oven for 15 minutes. Reduce the temperature to 350°F. and bake the quiche for 10 minutes more.
SURIMI, SPINACH, AND ROASTED RED PEPPER QUICHE
This creamy and colorful quiche will stand out at your next brunch party. Also works great as a main course for dinner. It is very easy to make and tastes very gourmet.
Provided by JennyJenn
Categories Breakfast and Brunch Eggs Quiche
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Press the pie crust into a 9 inch glass pie plate, and press fingers along the upper edge to decorate. Bake in preheated oven until the crust is very lightly browned, about 12 minutes.
- Meanwhile, whisk together the eggs, cream, garlic powder, pepper, salt, and hot pepper sauce in a bowl until well blended. Fold in the surimi, green onions, roasted peppers, spinach, Cheddar cheese, and Parmesan cheese. Pour into the pie crust.
- Return to the oven, and bake 20 minutes. Turn the oven off, and leave the quiche in the oven until slightly firm, 20 to 30 minutes.
Nutrition Facts : Calories 439.1 calories, Carbohydrate 20.9 g, Cholesterol 195 mg, Fat 31.1 g, Fiber 2.4 g, Protein 20 g, SaturatedFat 14.4 g, Sodium 941.3 mg, Sugar 1.4 g
Tips:
- Use fresh vegetables for the best flavor and texture. If you don't have fresh red peppers, you can use frozen or jarred roasted red peppers.
- Don't over-cook the vegetables. They should be tender, but still have a little bit of crunch.
- Use a good quality cheese. A sharp cheddar or Gruyère cheese will give the quiche a rich, flavorful taste.
- Don't over-beat the eggs. Over-beaten eggs will make the quiche tough.
- Bake the quiche until the center is set and the top is golden brown. A toothpick inserted into the center should come out clean.
- Let the quiche cool for at least 15 minutes before slicing and serving. This will help the quiche to set and make it easier to slice.
Conclusion:
Red pepper quiche is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's easy to make and can be customized with your favorite ingredients. Next time you're looking for a quick and easy meal, give red pepper quiche a try!
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