Best 2 Roasted Red Pepper Quiche Recipes

A roasted red pepper quiche is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's made with a creamy custard filling, roasted red peppers, and a variety of other vegetables, all encased in a flaky pie crust. Roasted red pepper quiche is a great way to use up leftover vegetables, and it's also a perfect dish for a potluck or party. With so many variations, there's sure to be a roasted red pepper quiche recipe that everyone will enjoy.

Here are our top 2 tried and tested recipes!

FLUFFY SPINACH, ONION AND ROASTED RED PEPPER QUICHE WITH GRUYERE

Fluffy Spinach, Onion and Roasted Red Pepper Quiche With Gruyere image

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

Ingredients

9 inches baked pie crusts
1 tablespoon Dijon mustard
4 ounces gruyere cheese, grated
2 tablespoons olive oil
1 large onion, chopped
1 teaspoon thyme
salt and pepper
4 eggs
8 ounces plain low-fat yogurt
1 teaspoon baking powder
4 ounces roasted red peppers, chopped
10 ounces fresh spinach (may use frozen if squeezed really dry)

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!

SURIMI, SPINACH, AND ROASTED RED PEPPER QUICHE

Surimi, Spinach, and Roasted Red Pepper Quiche image

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

Ingredients

1 (9 inch) pastry for a 9 inch single crust pie
4 eggs
⅔ cup heavy cream
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
1 tablespoon hot pepper sauce
8 ounces surimi (imitation crabmeat), cut into bite-sized pieces
7 green onions, chopped
3 tablespoons roasted red peppers, drained and chopped
½ (10 ounce) package frozen chopped spinach, thawed and drained
1 cup shredded Cheddar cheese
¼ cup grated Parmesan cheese

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 red peppers: Fresh red peppers have a more vibrant flavor and texture than roasted red peppers from a jar.
Roast the red peppers until they are slightly charred: This will give them a smoky flavor and make them easier to peel.
Use a sharp knife to cut the red peppers: This will help to prevent them from tearing.
Don't overmix the quiche filling: Overmixing can make the quiche tough.
Bake the quiche until it is set: The quiche is done when a toothpick inserted into the center comes out clean.
Let the quiche cool slightly before serving: This will help it to set and make it easier to slice.

Conclusion:

Roasted red pepper quiche is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It is also a great way to use up leftover roasted red peppers. With its creamy filling, flaky crust, and vibrant red peppers, this quiche is sure to be a hit with everyone who tries it.