Gruyere Quiche with Caramelized Onion and Red Pepper

In cooking, as in life, inspiration to try new things can come from almost anywhere. It can be a conversation with a stranger, a show on TV, an article you read, or something even simpler:

Like a new tart pan.

Vertical top-down image of a quiche with text on the bottom and in the middle of the image.

The pan I’m referencing is not actually mine, but my brother’s. As soon as he put his new tart pan on the counter the other day, and every time since when I’ve walked into the kitchen and seen it, I’ve thought:

Quiche! That pan needs one! ASAP!

So, although making homemade pie crust is not high on my life’s to-do list, I saw no way around it. A store-bought crust could be used with great ease and success, but I knew I wanted to go all in. I knew what I had to do.

Vertical image of two plates with slices of an egg and pastry meal, with forks and vegetables.

Turns out the process to make pie crust couldn’t have been quicker!

The night before, I mixed the all-purpose flour and salt, cut in the unsalted butter, added water, and formed the dough into a ball, wrapped it in plastic, and put it in the fridge.

Only took 15 minutes, tops.

The next morning, I rolled out the dough and pressed it into the pan, cut the edges off the sides, and par-baked for a few minutes before adding everything else.

Vertical image of a white cake pan with quiche on top, and red peppers on the bottom.

Choosing the lineup of ingredients was even easier. I looked at what I already had in the kitchen – a red pepper, a red onion, Gruyere cheese, a bag of spinach – and created a recipe that used all of these ingredients.

Inspiration by necessity!

Vertical top-down image of two thick slices of vegetable and cheese quiche on a white plate.

Just caramelize the veggies, mix together the eggs, milk, and cheese, bake for 40-ish minutes, and bam! A golden, flaky, savory tart with vibrant colors of green, yellow, and red.

When you pull this out of the oven, it will be not only delicious, but utterly beautiful – with the kind of beauty that makes you want to take a picture regardless of whether or not you have a food blog, or if you’re having someone over for a weekend brunch feast. You’ll be reaching for your cell phone as soon as you pull this out of the oven, even if it’s late at night in the middle of the week.

Vertical image of a whole rectangular savory tart next to red peppers and red onions on a dark surface.

What can I say? Inspiration may strike at any moment.

Print
Horizontal image of a whole tart topped with melted cheese on a dark surface next to forks, plates, cheese, and assorted vegetables.

Gruyere Quiche with Caramelized Onions and Red Peppers


  • Author: Shanna Mallon
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours, 15 minutes
  • Yield: 1 quiche 1x

Description

With caramelized red pepper, red onion, and fresh greens, this gruyere quiche will bring fancy flair to any brunch feast.


Scale

Ingredients

  • 1 9-inch pie crust, unbaked
  • 1 1/2 tablespoons olive oil, divided
  • 1 red bell pepper, thinly sliced
  • 1 red onion, thinly sliced
  • 4 ounces leafy greens (spinach, kale, chard, etc.)
  • 4 large eggs, beaten
  • 1/2 cup whole milk
  • 1 cup shredded Gruyere, divided
  • Salt and freshly ground black pepper, to taste

Instructions

For the Crust:

  1. Roll out the pie dough on a lightly floured surface until it will fit the base of a 9-inch round tart pan or a 14-by-4.5-inch rectangular tart pan, with a little bit of excess to create a crust up the sides.
  2. Press the dough into the pan, and trim any excess around the edges. Place in the refrigerator to chill for at least 30 minutes before filling.
  3. Preheat oven to 350°F.
  4. Partially blind bake the crust. Press a piece of aluminum foil or parchment paper onto the surface of the crust, and fill with pie weights or dry beans. Bake for 10 minutes. Remove the foil, and bake for another 5 minutes.
  5. Remove from the oven and let cool slightly. Keep the oven on.

For the Filling:

  1. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add red pepper slices and onions. Cook, stirring occasionally, until deep golden brown and caramelized, about 10-12 minutes. Season with salt and pepper to taste, and transfer to a large bowl.
  2. Return the skillet to the heat, and add the remaining 1/2 tablespoon oil. Add the greens and cook, stirring often, until completely wilted and the liquid has evaporated, about 5 minutes. Transfer to the bowl with the onions and peppers, and stir to combine. Set aside to cool slightly.
  3. In a small bowl, whisk together the eggs, milk, and 1/2 cup of the shredded cheese.
  4. Spread the vegetable mixture on the bottom of the partially baked crust. Carefully pour the egg mixture over the vegetables. Top with the remaining 1/2 cup of shredded cheese, and a sprinkle of salt and pepper.
  5. Bake until puffy and light golden brown on top, about 40-45 minutes. The egg mixture should not jiggle when you gently shake the pan.
  6. Remove and set aside to let cool until just warm, about 10 minutes. Cut into slices and serve.

  • Category: Quiche
  • Method: Baking
  • Cuisine: Breakfast

Keywords: quiche, breakfast, brunch, caramelized onion, bell pepper, leafy greens

Cooking by the Numbers…

Step 1 – Prep the Pie Dough

Horizontal image of a prepped pan with pie dough.

Using a homemade or premade product, roll out the pie dough with a rolling pin on a lightly floured surface. Flatten until it will fit the base of a 9-inch circular tart pan, or a 14-by-4.5-inch rectangular tart pan, with some excess on all sides of the pan.

Press the dough into the pan, and trim any excess around the edges. I like to use a rolling pin to roll the length of the pan against the rim to cleanly remove the excess dough.

Place in the refrigerator for about 30 minutes to set and chill.

Step 2 – Blind Bake the Crust

Horizontal image of blind baking a tart with foil and lentils.

Measure a piece of aluminum foil or parchment paper a little larger than the size of the pan, with enough excess on the sides to easily remove it. Gently press the foil or paper onto the surface of the crust, and fill with pie weights or beans.

Bake for 10 minutes. Remove the foil, and bake for another 5 minutes, until the sides and bottom are a very light golden brown color.

Blind baking the dough is a necessity for this recipe! The bottom will be soft and soggy if you skip this step.

Step 3 – Prep the Vegetables

Horizontal image of a cutting board with prepped spinach, red onion, and pepper.

With a sharp knife and sturdy cutting board, thinly slice the red onion and red bell pepper. Wash and clean the greens, if necessary. If you are using kale, remove the stems.

You can choose to use any color of pepper, or a variety of your favorite types of leafy greens.

I love the pop of color from the red pepper, and the ease of ripping open a bag of pre-washed spinach!

Step 4 – Cook the Vegetables

Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the red pepper slices and onions.

Cook, stirring occasionally, until the onions are a deep golden brown and caramelized, about 10-12 minutes. Season with salt and pepper (freshly cracked is best!), and transfer to a large bowl.

Horizontal image of a skillet with a bunch of spinach.

Return the same skillet back to the heat, and add the remaining 1/2 tablespoon oil. Add the greens and cook, stirring often, until completely wilted and the liquid has evaporated, about 5 minutes.\

Have some leftover creamed collard greens? Skip the spinach, and mix these with the peppers and onions instead.

Horizontal image of a mixture of cooked veggies in a white bowl.

Transfer to the same bowl with the onions and peppers, and mix. Set aside to cool slightly.

Step 5 – Prep the Egg Mixture

Horizontal image of a bowl of shredded cheese on a dark surface with a dark towel.

Shred the Gruyere cheese – you’ll need about 4 ounces of Gruyere to get roughly 1 cup of shredded cheese. You can use your box grater for this, or the shredding disc on your food processor.

Horizontal image of a light yellow mixture in a bowl with a whisk next to red onions and peppers.

Whisk together the eggs and milk. Add 1/2 cup of the shredded cheese and fold it in.

Step 6 – Assemble

Horizontal image of an unbaked tart with cooked peppers, onions, and spinach.

Evenly arrange the cooked vegetable mixture on the bottom of the prepared crust. Very carefully pour the egg mixture on top. It will be filled close to the top, so be careful that it doesn’t spill over!

Horizontal image of an unbaked quiche with cheese on top.

Sprinkle the top of the egg mixture with the remaining 1/2 cup of shredded cheese, and a few dashes of salt and pepper.

Step 7 – Bake and Serve

Horizontal close-up image of slices of vegetable quiche.

Carefully transfer the quiche to the oven. Bake for 40-45 minutes, until the egg mixture is puffed and golden brown. The filling should be firm, and it won’t jiggle if you gently shake the pan.

Immediately remove from the oven, and let cool just until warm. Cut into large slices and serve.

Breakfast Can Be Fancy, Too

Set aside that bowl of oatmeal, or that granola bar. If you find yourself at home with some time to spare, make breakfast that has some flair!

A homemade quiche with caramelized red onions, red peppers, and creamy Gruyere cheese is a savory treat that you deserve to enjoy in the morning.

Horizontal image of a whole tart topped with melted cheese on a dark surface next to forks, plates, cheese, and assorted vegetables.

Brunch can be whenever you want it to be! Weekday, weekend – serve and share this delightful quiche whenever you fancy!

Do you love a good quiche for breakfast or brunch? If so, some of these other variations of savory tarts are sure to please:

Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on November 11, 2010. Last updated: November 6, 2019 at 20:14 pm. With additional writing and editing by Nikki Cervone.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

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About Shanna Mallon

Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.

17 thoughts on “Gruyere Quiche with Caramelized Onion and Red Pepper”

  1. Wow! This is a striking dish; looks like you’ve come out of your cooking funk more than okay.

    One question, though: does the quiche reheat well? If so, the leftovers would be great for some easy weeknight dinners.

  2. Maddie, I am actually eating a leftover, reheated piece right now as I type! The key is you have to use the oven, not the microwave, I think.

  3. I am cleaning out the freezer and getting ready to move. There’s a pre-made pie crust in there that needs to be made into a quiche. Now I don’t even have to find a recipe. Thanks!

  4. I’m afraid of making pie crusts. Totally why I bought a frozen one for my apple pie and made a graham cracker one for my pumpkin pie. But maybe I’ll be brave like you soon!

  5. Absolutely gorgeous! I’ve been thinking about how I pigeon hole quiches and tarts as summer time only foods but that is so not the case! Bookmarking this for a delicious, wintery brunch!

  6. Perfect – you just inspired me too! I have some CSA veggies hanging around and some slept dough that are begging to be made into a quiche!!

  7. Jacqui, Thanks! Me too!

    Anne, I love it when fate makes cooking decisions easy like that. : )

    Alicia, Seriously. If I can do it, you definitely can!

    Kim, Make it happen!

    Hungry Writer, Well thank you!

    Angharad, I know, me too. Good thing we have months and months ahead of us for just such wintery brunches!

    Heather, Excellent! Hope you enjoy!

  8. You did it again! What I thought was going to be a meager dinner tonight turned out to be the best quiche! And as always, you make substitutes work in and out of the recipe easily. I used sharped cheddar and broccoli with the caramelized red onions – fabulous. Thank you!

    • Aw, yay! I think we can safely say you’re the one who did it again though! Way to substitute and find a new winner! I love it!

  9. I love quiche and made this one per the instructions rather than my usual substitutions and measuring by the eyeball lol. It turned out wonderfully. 10/10.

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