This bell pepper onion quiche is a savory, satisfying dish that works for breakfast, brunch, or a light dinner. The sweetness of sautéed peppers and onions pairs beautifully with a rich, creamy egg custard, all nestled in a flaky pastry crust. It’s a forgiving recipe that comes together quickly and can be customized to your liking, making it a reliable go-to for any home cook.
Ingredients
- 1 (9-inch) unbaked pie crust (homemade or store-bought)
- 2 tablespoons (30 ml) olive oil or butter
- 1 medium yellow onion, thinly sliced (about 1 cup / 150 g)
- 1 large red bell pepper, thinly sliced (about 1 cup / 150 g)
- 1 large green bell pepper, thinly sliced (about 1 cup / 150 g)
- 1 cup (120 g) shredded cheese (cheddar, Swiss, or Gruyère)
- 6 large eggs
- 1 ½ cups (360 ml) whole milk or half-and-half
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika (optional)
Instructions
- Preheat your oven to 375°F (190°C). If using a store-bought pie crust, place it in a 9-inch pie pan and crimp the edges. If using homemade, roll it out and fit it into the pan. Chill the crust in the refrigerator while you prepare the filling.
- Heat the olive oil or butter in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and lightly golden, about 5–7 minutes. Add the sliced bell peppers and continue cooking for another 5–7 minutes, until the peppers are tender but not mushy. Remove from heat and let cool slightly.
- Spread the shredded cheese evenly over the bottom of the chilled pie crust. Top with the cooked onions and peppers, distributing them evenly.
- In a medium bowl, whisk together the eggs, milk, salt, black pepper, and smoked paprika (if using) until well combined and slightly frothy.
- Pour the egg mixture over the vegetables and cheese in the pie crust. The custard should come almost to the rim; if it doesn’t, that’s fine—just don’t overfill.
- Place the quiche on a baking sheet (to catch any spills) and transfer to the preheated oven. Bake for 40–50 minutes, until the center is just set and no longer jiggly. A knife inserted near the center should come out clean, or the internal temperature should read 160°F (71°C).
- Let the quiche cool on a wire rack for at least 15 minutes before slicing. This allows the custard to set further and makes for cleaner slices.
Tips
- Blind-bake the crust: If you prefer a crisp bottom crust, pre-bake the crust for 10–12 minutes at 400°F (200°C) with pie weights or dried beans, then remove the weights and bake for another 5 minutes. This prevents a soggy bottom, especially if you’re using a glass pie dish.
- Don’t overbake: The quiche is done when the center is just set but still slightly wobbly. It will continue to cook from residual heat as it cools. Overbaking makes the texture rubbery.
- Use room-temperature ingredients: If your eggs and milk are cold, the custard may take longer to set. Let them sit on the counter for 30 minutes before mixing, or warm the milk slightly.
- Customize the cheese: Any good melting cheese works—cheddar, Swiss, Gruyère, Monterey Jack, or a mix. Avoid pre-shredded cheeses that contain anti-caking agents, as they may not melt as smoothly.
Serving Suggestions
Serve the quiche warm, at room temperature, or even cold. It pairs wonderfully with a simple green salad dressed with vinaigrette, some fresh fruit, or roasted potatoes. For brunch, add a side of crispy bacon or sausage. A light, crisp white wine like Sauvignon Blanc or a dry sparkling wine complements the richness nicely.
Variations
- Add protein: Sauté 4–6 slices of chopped bacon or ½ cup of diced ham with the vegetables for a heartier quiche.
- Swap the vegetables: Use mushrooms, zucchini, or spinach instead of or in addition to the peppers and onions. If using spinach, squeeze out excess moisture after cooking.
- Go crustless: For a gluten-free or lower-carb option, grease a 9-inch pie pan and pour the filling directly in—no crust needed. Bake for 30–35 minutes, until set.
- Add herbs: Stir in 1–2 tablespoons of fresh chopped herbs like thyme, chives, or parsley for extra flavor.
Storage and Reheating
Store leftover quiche in the refrigerator, covered, for up to 3 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes, or until heated through. You can also microwave individual slices for 30–60 seconds, though the crust may soften. Quiche also freezes well: wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a frozen pie crust?
Yes, a frozen deep-dish pie crust works great. No need to thaw it first—just fill and bake as directed. You may need to add a few minutes to the baking time.
Why is my quiche watery?
Watery quiche is usually caused by vegetables that release too much moisture, or underbaking. Make sure to cook the peppers and onions until they are dry and slightly caramelized, and bake until the center is fully set. Also, avoid overfilling with custard.
Can I make this quiche ahead of time?
Absolutely. You can assemble the quiche (without baking) and refrigerate it overnight. Bake it the next morning, adding about 10 minutes to the baking time since the filling will be cold. Or bake it fully, cool, and reheat as described above.
How do I know when the quiche is done?
The center should be just set—it should not jiggle when you gently shake the pan. A knife inserted near the center should come out clean, or the internal temperature should read 160°F (71°C).
Can I use a glass pie dish instead of metal?
Yes, glass works well. Just note that glass heats more slowly and retains heat longer, so you may need to lower the oven temperature by 25°F (15°C) and watch the edges for overbrowning. You might also need to add a few minutes to the baking time.
What can I substitute for milk?
You can use half-and-half, heavy cream, or a non-dairy milk like unsweetened almond or oat milk. Keep in mind that higher-fat dairy will produce a richer, creamier custard, while lower-fat or non-dairy milks may yield a slightly less tender texture.