This quiche is perfect for breakfast or brunch! The filling is smooth and creamy with slices of roasted red pepper, red onions, garlic and grated Gouda cheese.
What’s not to like in this easy quiche recipe?
If I’m honest, I would say absolutely nothing! It’s exactly how I like my quiche to be, creamy, rich and custard-like. Ever since sampling a slice of quiche from Bouchon Bakery, I’ve had a whole new appreciation for how a quiche recipe should taste. There should be no rubbery texture and each bite should melt in your mouth.
Quiche is a very versatile thing to make. The fillings can vary from your favorite vegetables to bacon and onion like the classic Quiche Lorraine. For my quiche, I roasted a red pepper, peeled and sliced it and added a decent amount of Gouda cheese. Gouda is a great melting cheese and still packs some flavor. You could even try this with smoked Gouda.
FAQ’s about making this easy quiche recipe
You definitely can, it’ll save you a lot of time and your quiche will look amazing. Just make sure to blind bake the crust before adding the filling.
If you’re familiar with baking cheesecake, it”s a similar style. The quiche should be lightly golden on the surface and still wobble a bit when you move the pan. If the surface still seems to “slosh” around then the center is still wet. Quiche will firm up as it cools and is better after resting in the fridge overnight.
The answer is in the liquid that will be mixed with the eggs. Whole milk is usually the dominant liquid but I like to substitute it for some heavy cream for a more indulgent taste. The unwritten rule seems to be a half cup of milk for every egg used. This recipe has three eggs, so I used 1 cup of heavy cream and a half cup of whole milk.
There are many types to choose from like Feta, Mozzarella, goat cheese, Swiss or Gruyere. I always prefer buying whole pieces and not pre-shredded cheese for better flavor and a better melt.
No, it’s better to cook all of the fillings before adding to the pre-baked crust.
You can do either although at least at room temperature. If you do need to warm it up, place it in a 425 degree oven for 4-5 minutes just to warm it. Too much time and the filling can melt and begin to fall apart. I don’t recommend microwaving quiche. Five minutes in the air fryer at 400 degrees also works well.
Store it in the fridge covered with a plastic wrap.
How to serve your quiche
- With a simple side salad
- I like to add smoked salmon, capers and fresh dill on top.
- A dollop of sour cream and caviar.
- Breakfast potatoes
- A sprinkle of Parmesan and some roasted vegetables.
more brunch recipes
Easy Quiche Recipe with Red Pepper and Gouda
Ingredients
- 1 frozen 9 inch pie crust
- ¼ cup red onion diced
- 1 tsp minced garlic
- Italian herb blend
- 1 small red bell pepper
- 3 eggs
- 1 cup heavy cream
- ½ cup whole milk
- ½ tsp salt
- ¼ tsp black pepper
- 1 ½ cups grated Gouda cheese
- 1 tsp chopped chives
Instructions
- Preheat the oven to 350°F.
- Line your pie crust with parchment paper and add a layer of baking beans or dried beans on top of the paper.
- Bake the pie crust for 20 minutes, then take the paper and weights off the crust and bake for another 5 minutes.
- While the crust is baking, sauté the red onion and herb blend in a small pan until the onion is soft, about 2 minutes.
- Add the garlic, stir and set aside.
- Roast the pepper by placing it over a gas burner turning it when each side becomes completely black. Transfer the charred pepper to a zip lock bag and seal.
- After 5 minutes, peel the burned layer of skin from the pepper and slice it into thin strips about two inches long.
- In a bowl, whisk together the eggs, cream, milk, salt and pepper.
- Add the onion mixture to the base of the pie crust.
- Add some of the sliced peppers on top of the onion followed by about half of the grated cheese.
- Add more pepper slices and then the remaining cheese.
- Slowly pour the egg mixture over the filling until the egg is almost to the top of the crust.
- Transfer the quiche to a baking sheet and bake in the oven for 40 minutes or until the center no longer jiggles when bumped.
- Let the quiche cool for at least an hour before slicing. The quiche is best made a day before and kept in the fridge overnight.
- Reheat the quiche in a warm 425° oven for 8-10 minutes.
