Easy Red Pepper And Feta Quiche (Mediterranean Quiche)
User Reviews
5
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Prep Time
15 mins
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Cook Time
55 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)
Description
The Easy Red Pepper And Feta Quiche begins with a blind-baked pastry shell to ensure a crisp bottom. The filling combines eggs with milk and cream, seasoned simply with salt, pepper, and optional nutmeg for warmth. Red bell peppers and cubed feta contribute sweetness and tang, while fresh basil adds herbal freshness.
During baking, the custard sets into a creamy yet firm texture that holds the filling ingredients suspended evenly. Wrapping foil around the pastry edges prevents overbrowning, preserving an even crust color. The quiche slices cleanly and offers a balance of savory flavors prominent in Mediterranean cuisine.
This quiche makes a versatile dish suitable for brunch, lunch, or light dinner served warm or at room temperature. It pairs well with a simple salad or crusty bread for a complete meal.
Pastry can be made ahead of time or purchased ready-made for convenience. The assembled quiche can be frozen before baking and baked directly from the freezer, offering flexibility for meal planning. Reheating is best done gently at moderate temperatures to maintain texture and flavor.
Ingredients
- 1 heet Pastry around 375 grams / 13 ounces) OR a ready made refrigerated or frozen shortcrust pastry case, frozen
- 4 large egg
- 1 cup heavy cream (UK = double cream)
- 1 cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg optional but recommended
- 1 cup red bell pepper from a jar) drained well and chopped (about 2 whole peppers, or use sliced, roasted
- 5 ounces feta cheese cubed (about ¾ cup)
- 1 bunch basil fresh
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!).
Notes
- Use a ready-made refrigerated or frozen shortcrust pastry case for ease; blind bake before filling.
- Prevent pastry edge overbrowning by covering with foil or a pie crust shield during baking.
- If pastry cracks during blind baking, patch with a flour-and-water paste and bake briefly before filling.
- You can prepare and blind bake the crust a day ahead, storing it until ready to fill.
- The quiche can be frozen assembled and unbaked for up to 3 months; bake from frozen, increasing baking time to about 45 minutes.
- Cooked quiche also freezes well; reheat slices gently in oven or air fryer for best results.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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