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.
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
- Dough: in a food processor with a steel blade blend flour, butter and salt until crumbly mixture is formed.
- Add the egg and blend until large chunks of dough form.
- 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.
- 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.
- Meanwhile, cut the roasted peppers into quarters and slice the goat cheese into 2-3 cm thick slices.
- 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.
- Preheat the oven to 180c degrees.
- 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.
- Gently pour the royal sauce over, filling the crust almost up the edges. Sprinkle some pumpkin seeds for decoration.
- Bake for 40-45 minutes or until the dough and the filling are golden and set.
- 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.