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Gruyere & Roasted Red Pepper Quiche

Barbara
A winning flavor profile! This quiche will satisfy even the pickiest eaters!
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Resting Time 20 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine American
Servings 6 servings

Equipment

  • 9 inch pie dish

Ingredients
  

For Crust:

  • 1 cup flour
  • ⅓ cup shortening
  • ½ tsp salt
  • 2-3 tbsp cold water

For the filling:

  • 8 oz Gruyere cheese, shredded
  • 8 oz Mozzarella cheese, shredded
  • 8 oz Cheddar cheese, shredded
  • 8 oz roasted red peppers, roughly chopped
  • 4 large eggs
  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • 1 tsp salt
  • ½ tsp freshly ground pepper
  • ¼ tsp ground nutmeg
  • 2 tbsp grated Parmesan cheese

Instructions
 

For the crust:

  • In a mixing bowl combine flour, shortening and salt. Use a pastry cutter to cut shortening into the flour until the shortening resembles small peas.
  • Add ice cold water and mix into the dough until it comes clean from the sides of the bowl. Form dough into a ball.
  • Sprinkle your work surface with flour and gently roll out dough until it is about 2 inches larger than your pie pan.
  • Gently lift dough into pie pan and tuck excess dough under and crimp edges together.
  • Set aside while you prepare the filling.

Prepare the filling:

  • Preheat oven to 425° F.
  • In a mixing bowl, whisk together, cream, milk, eggs, nutmeg, salt & pepper.
  • Layer ½ the cheese into the bottom of the pie crust.
  • Using a paper towel pat red peppers dry, removing as much of the excess liquid as you can.
  • Spread the chopped roasted red peppers in an even layer over the cheese in the pie crust.
  • Top roasted red peppers with the remaining Gruyere, Mozzarella and Cheddar cheeses.
  • Pour egg mixture evenly over the cheese/red pepper filling in the pie crust.
  • Sprinkle the top evenly with Parmesan cheese.
  • Bake in the 425° oven for 15 minutes, then reduce heat to 325° and continue to bake for another 50-60 minutes or until center of the quiche is no longer jiggly when you shake the pie pan back and forth.
  • Let quiche rest for 20 minutes before cutting into it and serving.

Notes

Use a pie ring to keep the crust from getting too dark along the edges or cover pie crust edges with foil.
Keyword cheese, quiche, roasted vegetable