Red Pepper and Feta Cheese Quiche 🌶️🧀
Equipment
- 1 9-inch pie dish/tart pan Aluminum or ceramic for even baking
- 1 Baking sheet For roasting peppers + catches crust drips
- 1 Parchment paper Line baking sheet (prevents sticking)
- 1 Pie weights/beans For blind baking crust (or dry beans)
- 1 Medium skillet 10-inch for sautéing peppers/spinach
- 1 Mixing bowl Medium for custard whisking
- 1 Whisk Essential for smooth egg mixture
- 1 Oven mitts Handle hot pie dish safely
Ingredients
- 1 9-inch pie crust pre-made or homemade
- 2 large | red bell peppers roasted and sliced
- 1 cup | fresh spinach wilted and chopped
- 1 cup 150g | crumbled feta cheese
- 4 large | eggs
- ¾ cup | heavy cream
- ¼ cup | whole milk
- ½ tsp | dried oregano
- Salt and black pepper to taste
- 1 tbsp | olive oil
Instructions
1. Preheat oven to 425°F (220°C). Roast whole peppers 20-25 min until charred; cool, peel, seed, slice.
2. Fit crust in 9-inch pie dish. Blind bake at 375°F (190°C): 10 min with weights, 5 min empty.
3. Heat olive oil in skillet; sauté peppers + spinach 3-4 min. Season lightly.
4. Whisk eggs, cream, milk, oregano, salt, pepper. Stir in feta.
5. Layer veggies in crust, pour custard over. Bake 375°F (190°C) 30-35 min until set. Cool 10 min.
Notes
📌 **PIN THIS QUICHE RECIPE NOW** for brunch! 👆 Tag #TastyDinnerRecipes
A delicious twist on a classic quiche, this recipe combines roasted red peppers and feta cheese for a rich and satisfying flavor. Perfect for a family meal or a gathering with friends!
Why Red Pepper Feta Quiche Excels
Roasted peppers + tangy feta create irresistible balance. Spinach adds nutrition + vibrant color. Silky cream-milk custard = restaurant quality at home.
Serving Ideas
- Serve with a crisp mixed green salad dressed with lemon vinaigrette.
- Pair with roasted asparagus or sautéed spinach for extra veggies.
- Complement with a chilled Sauvignon Blanc or a light Pinot Grigio.
- Add a side of crusty bread or garlic baguette to round out the meal.
Quiche Variations
- Spinach Boost: Add 1-2 cups wilted spinach.
- Mushroom Medley: Sauté 1 cup mushrooms with peppers.
- Courgette/Zucchini: Thin slices for texture.
- Fennel/Herbs: Fresh fennel or mint.
- Crustless: Low-carb option.
- Vegan: Tofu, nutritional yeast, plant feta.
- Meat: Add bacon or sausage
FAQ
Can I make ahead? Yes, bake 2 days early; reheat at 325°F or serve cold.
Avoid soggy crust? Blind bake 10-15 min with weights.
Freezable? Slices up to 1 month; thaw and reheat.
No heavy cream? Use half-and-half or milk.
Gluten-free? GF crust or crustless.
Easy roast peppers? Broil 10-15 min, steam, peel.
Diet tweaks? Veg base; dairy-free feta for vegan.
Red Pepper Feta Quiche Storage
– Fridge: 3 days airtight
– Freeze: 1 month slices
– Reheat: 325°F oven 10min
Perfect Red Pepper Feta Quiche Every Time
Pro Tips for Success :
- Fresh feta = creamy melt (crumbled, not pre-packaged)
- Roast peppers hot (425°F) = caramelized sweetness
- Room temp eggs/dairy = smooth no-lumps custard
- Blind bake always = crisp golden crust guaranteed
Common Mistakes to Avoid :
❌ Overbake = cracked dry quiche
❌ Skip blind bake = soggy bottom
❌ Jarred peppers = mushy texture
Make it Your Signature Dish : Double recipe for freezing. Perfect brunch make-ahead that impresses guests every time!
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