Easy Red Pepper And Feta Quiche (Mediterranean Quiche)
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr 10 mins
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Servings
6
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Calories
275 kcal
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Cuisine
French
Easy Red Pepper And Feta Quiche (Mediterranean Quiche)
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A homemade quiche always goes down well, but can be a bit of a hassle to make. Not this easy vegetarian feta and red pepper quiche! It's so easy to make with a store bought pie crust, a few pantry ingredients and some delicious Mediterranean vegetables that you don't have to pre-cook.
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Ingredients
- 1 heet frozen pastry (around 375 grams / 13 ounces) OR a ready made refrigerated or frozen shortcrust pastry case
- 4 large eggs
- 1 cup heavy cream (UK = double cream)
- 1 cup milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon nutmeg optional but recommended
- 1 cup roasted red peppers (from a jar) drained well and chopped (about 2 whole peppers, or use sliced)
- 5 ounces feta cheese cubed (about ¾ cup)
- 1 bunch fresh basil
Instructions
- Preheat the oven to 350F/180C.
- Line a 9-inch quiche pan (loose-bottomed is good) or equivalent with the pastry, and trim. Prick the pastry all over with a fork then line with baking paper and fill with baking beads or beans. Bake for 10 minutes, then remove the paper and beans / beads and bake for another 10 to 15 minutes until lightly browned.
- Remove pastry from the oven and cool a little.
- Meanwhile, make the egg custard filling. Whisk the eggs in a jug or bowl, then add the milk and cream, salt and pepper, and nutmeg if using.
- Sprinkle the feta, peppers and basil over the base of the pastry case in two layers. Wrap aluminium foil strips over the pastry edges so that they don't brown too much while baking.
- Put the quiche pan on a baking tray, then carefully pour in the egg mixture. Add the last bit when it's already in the oven to prevent spillage if you like.
- Bake for about 30 minutes or until the quiche is set but still slightly wobbly in the middle.
- Serve warm or at room temperature with a salad or veggies and potatoes (baked or roasted!).
Equipments used:
Notes
- Pastry: The easiest thing to do is to use a ready made frozen or refrigerated shortcrust pastry case (unsweetened of course). Blind bake it straight from frozen. Alternatively use a sheet of frozen pastry. Let it defrost then roll out if needed to fit your pan with a little left overhanging. I recommend popping it into the freezer for 30 minutes to an hour before blind baking.
- I also recommend covering the edges of the pastry case with foil or a pie crust shield to stop overbrowning while baking your quiche.
- If your pastry cracks while blind baking: Don't worry, just make a thick paste out of flour and water and 'repair' your cracks with it. Bake the pastry again for around 2 minutes until the paste is dry. Then continue with the recipe!
- Making ahead: You can make and pre-bake the crust up to a day ahead. You can also store the egg custard filling in the fridge (covered). Then assemble and bake when you're ready.
- Freezing: After blind baking the pastry, you can assemble the unbaked quiche, cover it well in plastic wrap and aluminium foil and freeze for up to 3 months. Bake straight from frozen for around 45 minutes.
- Of course you can freeze a cooked quiche, too. Simply wrap really well and freeze for up to 3 months. Then cover with foil and reheat for 35 to 45 minutes until hot.
- Reheating: Quiche reheats really well. Reheat at 320F/160C for around 15 minutes or until hot again. Alternatively reheat slices in your air fryer for 4 or 5 minutes at 340F/170C.
Nutrition Information
Show Details
Calories
275kcal
(14%)
Carbohydrates
5g
(2%)
Protein
10g
(20%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
195mg
(65%)
Sodium
857mg
(36%)
Potassium
199mg
(6%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1121IU
(22%)
Vitamin C
11mg
(12%)
Calcium
224mg
(22%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 5g | 2% |
| Protein | 10g | 20% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 195mg | 65% |
| Sodium | 857mg | 36% |
| Potassium | 199mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1121IU | 22% |
| Vitamin C | 11mg | 12% |
| Calcium | 224mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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