Goat Cheese Quiche with Roasted Bell Peppers

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Quiche is one of my favorite pastries to make when I’m hosting. It’s perfect for brunch or a light dinner, and always a crowd pleaser. It’s most common here around Shavuot, as it usually combines cheese and vegetables.

This goat cheese quiche is made of a savory short crust pastry, filled with roasted bell peppers, goat cheese and royal sauce. It’s warm, hearty and perfect with a side of small green salad.

Goat Cheese Quiche with Roasted Bell Peppers

Photo:Natalie Levin

Goat Cheese Quiche with Roasted Bell Peppers

For the dough:

  • 300 grams all-purpose flour
  • 200 grams cold butter (cut into cubes)
  • 1 tsp. salt
  • 1 large egg

For the filling:

  • 6-7 roasted red bell peppers
  • 1 goat cheese roll (about 200 grams)
  • 1 small red onion (thinly sliced)

For the royal sauce:

  • 250 ml. heavy cream
  • 2 eggs
  • 1 tbsp. all-purpose flour
  • Salt and pepper – to taste
  • A little thyme
  • A little ground nutmeg

For decoration:

  • Pumpkin seeds
  1. Dough: in a food processor with a steel blade blend flour, butter and salt until crumbly mixture is formed.
  2. Add the egg and blend until large chunks of dough form.
  3. Transfer the dough onto a work surface, combine it with your hands and flatten to a disc shape. Cover with plastic wrap and refrigerate for about 30 minutes.
  4. Royal sauce: in a small bowl, mix cream, eggs, flour, salt, pepper, thyme and nutmeg into a uniform mixture. Place in the refrigerator until use.
  5. Meanwhile, cut the roasted peppers into quarters and slice the goat cheese into 2-3 cm thick slices.
  6. Assemble the quiche: on a floured work surface roll out the dough to a thickness of 3-4 mm and place it in the quiche pan, keeping the edges high and tightening the sides well. Pierce the bottom with a fork and cool for about 30 minutes in the freezer.
  7. Preheat the oven to 180c degrees.
  8. At the bottom of the crust, place the slices of goat cheese and add slices of roasted pepper. Top it with some thinly sliced onion.
  9. Gently pour the royal sauce over, filling the crust almost up the edges. Sprinkle some pumpkin seeds for decoration.
  10. Bake for 40-45 minutes or until the dough and the filling are golden and set.
  11. Cool a little at room temperature and serve.
  • The dough can be prepared up to a day in advance and stored in the refrigerator.
  • Keep the quiche in a closed container in the refrigerator for up to 3-4 days, but it is recommended to arm it a little before serving.