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.
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.
Turns out the process to make pie crust couldn’t have been quicker!
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.
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!
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.
What can I say? Inspiration may strike at any moment.Print
With caramelized red pepper, red onion, and fresh greens, this gruyere quiche will bring fancy flair to any brunch feast.
- 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
For the Crust:
- 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.
- 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.
- Preheat oven to 350°F.
- 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.
- Remove from the oven and let cool slightly. Keep the oven on.
For the Filling:
- 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.
- 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.
- In a small bowl, whisk together the eggs, milk, and 1/2 cup of the shredded cheese.
- 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.
- 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.
- 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
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
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
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.
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.
Transfer to the same bowl with the onions and peppers, and mix. Set aside to cool slightly.
Step 5 – Prep the Egg Mixture
Whisk together the eggs and milk. Add 1/2 cup of the shredded cheese and fold it in.
Step 6 – Assemble
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!
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
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
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.
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:
- A Simple and Delicious Crustless Quiche
- Savory Spinach Quiche
- Cheesy Quiche with Leeks, Artichokes, and Roasted Red Peppers
- Buckwheat Harvest Tart
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.
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.