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ROASTED RED PEPPER QUICHE

Making a quiche might sound daunting, but it's actually quite straightforward. The key to a great quiche is getting the crust thin enough and then adding great flavors to the egg mixture. This red pepper quiche combines all my favorite flavors, but you can certainly swap in your favorites.
Course Breakfast
Cuisine French
Keyword baking, breakfast, eggs, vegetables, vegetarian
Prep Time 1 hour 5 minutes
Cook Time 15 minutes
Total Time 1 hour 20 minutes
Servings 6
Author Luci Petlack

Ingredients

quiche dough

  • 1 ½ cups flour
  • ½ teaspoon salt
  • 4 tablespoons chilled butter cut into small cubes
  • ¼ cup vegetable shortening
  • ice water

filling

  • 4 baby bella mushroom thinly sliced*
  • 1 roasted bell pepper chopped
  • 1 cup finely chopped rainbow chard
  • 1 teaspoon lemon zest
  • 4 eggs beaten
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon thyme
  • ¼ teaspoon garlic powder
  • *if using dried mushrooms place approximately 0.3 ounces dried mushrooms in boiling water. Let sit 20 minutes. Drain mushrooms.

Instructions

quiche dough/shell

  • In the bowl of a stand mixer, mix flour and salt. Add cubed butter and shortening. Mix until mixture looks like coarse breadcrumbs. Sprinkle in ice water 1 tablespoon at a time just until dough holds together (2-4 tablespoons). Turn dough onto floured surface and roll into 12" circle.*
  • Preheat oven to 425 degrees. Place rolled out dough onto tart pan. Push dough into bottom and sides of pan. Use a knife or finger to remove extra dough from sides of the pan. With a fork, poke holes every inch or so across the bottom to prevent bubble and cracking. Place tart shell on rimmed sheet pan. Bake 15 minutes. Check for puffed spots. Use back of a fork or spoon to gently deflate bubbles. Bake 10 minutes. Remove from oven.
  • Meanwhile combine sliced mushrooms, bell peppers, chard, zest, beaten eggs, and seasonings in a small bowl. Mix thoroughly.
  • Lower oven temperature to 375 degrees. Carefully pour egg and vegetable mixture into quiche shell. Return to oven. Bake 40 minutes. 
  • Remove from oven. Let rest 15 minutes before removing from pan and serving.
  • *dough can be made ahead of time. Wrap in plastic wrap and refrigerate up to two days. Dough will need a few minutes to warm before rolling.

Notes

Quiche Dough Recipe via Williams Sonoma
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