In this recipe for goat cheese and red pepper quiche, we’ll guide you through every step of the process, from caramelizing onions to blind-baking the crust. We also offer tips (like passing off a store-bought crust as your own!) and variations to make this quiche your own.
Quiche is my go-to brunch meal because it’s easy to make, always delicious and– I’ll be honest— pretty impressive! I love serving it with a mixed green salad and a French vinaigrette if it’s closer to lunchtime. It’s also great with a side a bacon (or you can add cooked bacon right into the recipe!)
See below for a few notes on this quiche recipe or you can skip ahead to the recipe.
Pre-Baking Pie Crust For Quiche
The first step of this quiche recipe is to pre-bake/blind-bake the pie crust. I recommend using pie weights to keep the dough from puffing up. They aren’t very expensive and make a big difference when baking.
If you don’t have any pie weights, you can use dried beans, rice or even popcorn kernels to add weight to the crust. Just make sure to protect it with parchment paper!
Customize This Quiche REcipe
While this recipe is specifically for a goat cheese and red pepper quiche, the ingredients can be easily swapped around. Plan for about 1 cup of cheese and up to 2 cups of add-ins using the same amount of eggs and milk.
This recipe calls for more than 2 cups of add-ins because spinach wilts so much when cooked. Speaking of, you can omit the spinach altogether if you prefer. If you do this, you can increase the peppers or onions.
A note on pie crusts
Though I love a scratch-made pie crust, store-bought crust is just so easy and fool-proof. My latest ‘trick’ is to let a frozen pie crust thaw, remove it from the tin, roll it out a bit and then transfer to my own pie plate. This is even easier if you can find pie crusts that aren’t in tins.
One last thing to note is that deep dish pie crusts are even better for this because you have extra dough to work with.
Goat Cheese And Red Pepper Quiche Recipe
This quiche is perfect for an easy brunch. Serve with a mixed green salad and vinaigrette.
Ingredients
- , minced
- oregano, dried
- , crumbled
- pepper
- , chopped (homemade or jarred– I typically use Mezetta)
Tools Needed
- Pie weights
- Parchment paper
- Aluminum foil
- Whisk
Directions
Pre-bake pie crust
This step can be done just prior to baking your quiche or up to 3 days in advance. Just make sure to cover the crust after it has cooled and refrigerate it until you are ready to use it.
- Heat oven to 375.
- Line your pie crust with parchment paper. Evenly distribute pie weights across the surface of the parchment.
- Bake for 15 minutes, remove the weights and parchment paper.
- Prick the bottom of the crust with a fork several times and then put back in the oven for 8 to 10 minutes until the crust begins to brown.
- The crust can cool while you move on to the next steps. It can also be filled immediately if everything is prepared.
Caramelize Onions + wilt spinach
- Heat 1 tablespoon of olive oil in a skillet.
- Add the sliced onions and sauté until they begin to soften (~5 minutes.)
- Lower the heat and add ¼ tsp salt. Continue heating until deeply brown, which can take 30-45 minutes if it’s low enough. Low and slow is the best way! But you can up the heat if in a time crunch.
- Add spinach by the handful to the onions once they brown. It will quickly wilt and shrink down.
- Add garlic and oregano. Sauté for just a minute or two to soften the garlic.
Prepare + Bake The Quiche
- Pre-heat oven to 350.
- Mix filling: Whisk eggs, milk and cream together until well blended. Add goat cheese and salt + pepper. If your fillings aren’t piping hot, go ahead and add them! If not, let them cool a few minutes and then whisk them in.
- Pour the filling into the crust. Use a fork to evenly distribute the add-ins. I typically just swirl it around a bit and move everything from the middle to the edges.
- Bake at 350 for 45-50 minutes, tenting with foil halfway through if you think it’s browning too fast.
- Let cool for 15 minutes before serving. Serve warm or at room temperature.
