Roasted Red Pepper Quiche Recette

Elevate your dinner party or weekend brunch with this stunning Roasted Red Pepper Quiche! A twist on a classic, this recipe from the pages of Good Food Magazine (May 1988) features sweet roasted red peppers and a delicate custard filling baked in a flaky tart shell. Perfect as a light lunch, elegant appetizer, or impressive main course. Get ready to impress!

Préparation 30 min

Cuisson 70 min

Calories 136 kcal

Protéines 11g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Roasted Red Pepper Quiche

Tart Shell
Red Bell Pepper
Unsalted Butter
1/4 cup finely chopped shallot
Half And Half
Gruyere Cheese
Egg
Egg Yolk
Fresh Parsley
Fresh Chives
Salt
Fresh Ground Pepper
Chives

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Comment préparer Roasted Red Pepper Quiche

Preheat oven to 400°F (200°C).
Prepare a pre-baked 9-inch tart shell (recipe #295858 recommended).
Roast the red pepper: Broil a large red bell pepper about 4 inches from the broiler element, turning frequently, until the skin is completely blackened (15-20 minutes).
Steam the pepper: Place the roasted pepper in a closed plastic bag or covered bowl for 5 minutes to loosen the skin.
Peel and prep the pepper: Peel off the blackened skin, remove the stem, halve the pepper, and remove seeds and white pith. Cut into 1/2-inch strips.
Sauté the shallot: Melt 1 tablespoon of butter in a small skillet over medium heat. Add 1/4 cup finely chopped shallot and cook, stirring occasionally, until softened (about 3 minutes). Set aside to cool.
Prepare the custard: In a large bowl, whisk together 4 large eggs, 1 cup heavy cream, 1/2 cup grated Gruyere cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk in the cooled shallot.
Assemble the quiche: Place the tart shell on a baking sheet. Pour the egg mixture evenly into the tart shell.
Arrange the peppers: Arrange the roasted red pepper strips in a sunburst pattern on top of the custard. Scatter 2 tablespoons of chopped fresh chives over the peppers.
Bake: Bake for 15-20 minutes, or until the custard is set and the pastry is lightly golden brown.
Cool and serve: Transfer the quiche to a wire rack and let cool for 10 minutes before serving.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

Fat

31g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Main Courses Breakfast & Brunch Lunch Main Dish / Dinner European Mediterranean American Vegetarian Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Breakfast Main Dish Vegetables Peppers Brunch 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Roasted Red Pepper Quiche ?

Roasted Red Pepper Quiche prend environ 100 minutes du début à la fin — environ 30 minutes de préparation et 70 minutes de cuisson.

Combien de calories contient Roasted Red Pepper Quiche ?

Roasted Red Pepper Quiche contient environ 136 calories par portion, avec environ 11 g de protéines, 1 g de glucides et 17 g de lipides.

De quels ingrédients ai-je besoin pour Roasted Red Pepper Quiche ?

Les principaux ingrédients de Roasted Red Pepper Quiche sont Tart Shell, Red Bell Pepper, Unsalted Butter, Shallot, Half And Half, Gruyere Cheese. Consultez la liste complète avec les quantités ci-dessus.