5 from 21 votes
Easy Red Pepper And Feta Quiche (Mediterranean Quiche)
This Mediterranean-style quiche features a crisp shortcrust pastry filled with a custard of eggs, cream, and milk, studded with sweet red peppers, salty feta cheese, and fresh basil. Nutmeg, salt, and pepper season the custard, and the baking process yields a tender but set filling with lightly browned edges. The quiche can be made with a store-bought or homemade pastry shell, making it accessible for various home cooks.
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
Servings:
6
Calories:
275 kcal
Cuisine:
French
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!).
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 275
% 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.