Roasted Red Pepper Quiche Recipes

QUICHE WITH RED PEPPERS AND SPINACH

Steps:

• Preheat oven to 350 degrees.
• Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt, the garlic, peppers and thyme. Cook, stirring often, for 5 minutes, then turn the heat to medium low and continue to cook for 5 to 10 minutes more, until peppers are very tender and sweet.
• Turn up heat to medium-high and, a handful at a time, add spinach and stir until each handful wilts. If there is liquid remaining in the pan turn up the heat and stir while you let it cook off. Remove from heat and transfer to a bowl. If you are making filling a day ahead, refrigerate uncovered.
• Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet for easy handling. Using a pastry brush, lightly brush bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
• Add salt (I use 1/2 teaspoon), pepper, and milk to the remaining eggs and whisk together.
• Spread pepper and spinach mixture in an even layer in the crust. Stir together cheeses and sprinkle in an even layer on top. Very slowly pour in the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to avoid the custard spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.

SURIMI, SPINACH, AND ROASTED RED PEPPER QUICHE

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.

ROASTED PEPPER, SCALLION AND SAUSAGE QUICHE

Steps:

• Preheat the oven to 375˚. Line a 9-inch pie plate with the pie dough and crimp as desired; chill 30 minutes. Line with foil, then fill with pie weights or dried beans. Bake until the crust is set, about 20 minutes. Remove the foil and weights and continue baking until lightly golden, 5 to 10 more minutes. Let cool while you prepare the filling.
• Make the filling: Combine the roasted peppers and scallions in a large bowl. Add the sausage and cheddar and toss to combine.
• Whisk the eggs, heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in the parsley. Spread the vegetable-cheese mixture in the crust, then pour the egg mixture on top. Reduce the oven temperature to 350˚ and bake until the filling is set, 40 to 50 minutes. Let cool at least 30 minutes before slicing.

RED PEPPER QUICHE

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.

CARAMELIZED ONIONS ROASTED RED PEPPERS QUICHE

Steps:

• Place flour, salt, and butter in a food processor.
• Pulse for 30 seconds until bread crumb consistency.
• Add beaten egg yolk and water
• Pulse another 30 to 40 seconds until almost combined.
• Invert on a clean workboard.
• Gather it all into a ball without kneading.
• Wrap in cling wrap and chip for at least an hour.
• When chilled - roll pastry and cover a 9-inch quiche pan (as shown in the video).
• Chill the pastry for 15 minutes, and
• Preheat the oven at 190 C/ 380 F.
• Dock the pastry and blind bake with baking beans or pie weights for 15 minutes.
• Remove the baking beans and let the crust cool.
• Slice onions thinly and saute in a skillet with one tablespoon oil.
• Let cook on low for 10 to 15 minutes until caramelized.
• Set aside to cool.
• Core and cut the peppers in half.
• Place them on a baking tray skin side up.
• Brush with remaining olive oil.
• Bake at 220 C/ 440 F for 15 to 20 minutes or until skin is charred.
• Cover with foil for 10 minutes then remove skin and chop roughly.
• Set aside.
• Combine Eggs, flour, cream, milk, and ricotta cheese.
• Season with salt and pepper.
• Set aside.
• Preheat the oven at 180 C / 380 F.
• Combine the remaining ricotta with garlic. Evenly spread it at the bottom of the quiche (see video).
• Then sprinkle the caramelized onions, roasted red peppers, and parsley.
• Lastly, top with cheeses and season with salt and pepper.
• Pour the custard mixture over carefully.
• Bake in the preheated oven for 35 to 45 minutes until the top sets. The center may still have a little jiggle.
• Let cool for 15 minutes before you unmold from tart pan.
• Enjoy!

GOAT CHEESE & ROASTED RED PEPPER QUICHE RECIPE

Steps:

• Preheat oven to 350° F.
• Using a fork, poke the bottom and sides of crust and pre-bake for 5 minutes. Remove and set aside.
• Sprinkle Parmesan cheese, red pepper, and mushrooms into bottom of pie shell. Top with crumbled goat cheese.
• Combine cream, beaten eggs, salt, pepper and nutmeg in small bowl until blended. Pour into pie shell.
• Bake for 20 minutes; remove from oven and cover edges of crust with aluminum foil to prevent over-browning.
• Put back into oven and continue to cook 20-25 minutes or until center looks firm and doesn't jiggle any longer.
• Cool for 5-10 minutes on wire rack before serving.

ROASTED RED PEPPER QUICHE

Steps:

• Prepare prebaked tart shell for custard-filled tart or pie.
• Heat boiler.
• Broil pepper about 4 inches from heat, turning as needed, until blackened on all sides, 15-20 minutes. Let steam in closed plastic bag or covered bowl 5 minutes to loosen skin.
• Peel off blackened skin, then cut out stem. Cut pepper in half, remove seeds and white pith, and cut into 1/2-inch strips.
• Heat oven to 400 degrees.
• Heat butter in small skillet over medium heat. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Let cool.
• Whisk remaining ingredients except whole chives together in mixing bowl, then whisk in cooled shallot. Place tart pan on baking sheet. Pour egg mixture evenly into tart shell. Arrange pepper strips in sunburst pattern on tart and place whole chives between strips.
• Bake tart until custard is set and pastry is lightly browned, 15-20 minutes. Transfer tart to wire rack and let cool 10 minutes before serving.

FLUFFY SPINACH, ONION AND ROASTED RED PEPPER QUICHE WITH GRUYERE

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!