Red Pepper and Feta Cheese Quiche 🌶️🧀
Roasted red peppers + creamy feta in flaky crust. Perfect brunch quiche 6-8 servings!
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
Sweet roasted peppers + tangy feta = irresistible brunch quiche! Perfect with lemon salad.