Imagine a culinary masterpiece that combines the sweet, mellow richness of caramelized onions, the smoky depth of roasted red peppers, and a creamy, luxurious egg custard, all nestled in a perfectly golden pie crust. This isn't just another quiche recipe - it's a journey through French countryside flavors that will transform your ordinary meal into an extraordinary dining experience. Whether you're looking to impress brunch guests or treat yourself to a gourmet weekend breakfast, this Caramelized Onions Roasted Red Peppers Quiche is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: French
Serves: 8 servings
Ingredients
- 1 pie crust
- 2 large onions, sliced
- 1 cup roasted red peppers, chopped
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded cheese (e.g., Gruyère or cheddar)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a 9-inch pie dish with the pie crust, crimping the edges decoratively.
- In a large skillet, heat olive oil over medium-low heat. Add sliced onions and cook slowly, stirring occasionally, for about 20-25 minutes until they become deeply golden brown and caramelized. Season with a pinch of salt during cooking.
- Drain and pat dry the roasted red peppers to remove excess moisture. Chop them into small, uniform pieces.
- In a large mixing bowl, whisk together eggs, heavy cream, salt, and freshly ground black pepper until well combined and smooth.
- Spread the caramelized onions evenly across the bottom of the pie crust. Scatter the chopped roasted red peppers over the onions.
- Sprinkle the shredded cheese evenly over the onions and peppers.
- Carefully pour the egg and cream mixture over the vegetables and cheese, ensuring it fills all the spaces.
- Place the quiche in the preheated oven and bake for 40-45 minutes, or until the center is set and the top is golden brown.
- Remove from the oven and let cool for 10-15 minutes before slicing. This allows the quiche to set and makes it easier to serve.
- Slice into wedges and serve warm or at room temperature. Can be accompanied by a light salad for a complete meal.
Tips
- Patience is key when caramelizing onions - low and slow is the secret to developing those deep, sweet flavors.
- Make sure to pat roasted red peppers dry to prevent excess moisture from making your quiche soggy.
- Allow the quiche to rest after baking; this helps it set and makes slicing clean and easy.
- For the flakiest crust, keep your pie dough cold before rolling and baking.
- Use high-quality, freshly grated cheese for the best melting and flavor.
- If you're short on time, you can caramelize onions a day ahead and store them in the refrigerator.
- For a lighter version, you can substitute half-and-half for some of the heavy cream.
- Experiment with different cheese varieties like Gruyère, cheddar, or goat cheese to find your perfect flavor profile.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 15g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 180mg
