I shared last weekend that I made a bunch of quiches for a family gathering, and, not to toot my own horn, but they were suuuuuuper yum. I’m a sucker for a good quiche. The creamy eggy cheesy filling, some add-ins to make it your own, flaky buttery crust? All good things, yes they are.
My favorite quiche base recipe comes from my brother-in-law, Joe. I change the fillings and cheese every time based on who I’m serving and what I feel like, but the measurements stay the same and the possibilities are endless.
This particular super easy quiche features chopped kale, roasted red peppers, and crumbled feta. Nothing needs to be cooked in advance and the peppers come from a jar, so effort is minimal while the resulting quiche is nearly perfect.
How to make the best quiche ever.
The base here is super simple: 1 cup cream (or half and half or milk), 4 eggs. They get whisked together with some salt and pepper, and that’s it! I use store-bought crust most of the time because this is in my “easy recipe” mental list, but I have a homemade version that is super simple as well!
How to make Roasted Red Pepper Quiche.
The rest of the ingredients can be prepped in advance and keep really well in the fridge for a few days. A leaf or two of shredded kale (or some handfuls from a bag!), a big roasted red pepper, sliced up, and some crumbled feta. We’ll add some shredded cheese as well to up the gooey factor – mozzarella, provolone, and fontina all work great!
To the crust, add the cheeses then the kale and red peppers. Pour the filling slowly over the entire quiche.
The egg mixture should come nearly to the top of the crust, leaving maybe half an inch of exposed crust. If you have extra filling use it in scrambled eggs!
Bake the quiche at 375F for 50-60 minutes until it’s golden, puffed, and perfect.
Yep. Quiche puffs in the oven and is absolutely glorious to look at for about…five minutes. Then it deflates slightly, so get your Insta-shot quick!
And that’s it. This Roasted Red Pepper Quiche can be made entirely in advance and kept in the freezer or fridge; just reheat it in the oven until it’s warm again.
You can also prep the filling ingredients, the pie crust, and the egg mixture and store them separately, then dump everything into the pie crust and bake right before you’d like to eat.
However you prep, whenever you eat this, it is SO good. Creamy egg filling, tangy cheese, punchy roasted peppers, chewy kale. GAH.
Get after it.Print
Creamy, dreamy vegetarian quiche recipe that comes out perfectly every time and can be modified based on your preferences.
- 1 prepared pie crust
- 1 cup shredded kale leaves
- 1 roasted red pepper, drained and sliced
- 2 ounces crumbled feta cheese
- 4 ounces grated fontina (or mozzarella or provolone, any mild melty white cheese)
- 4 eggs
- 1 cup heavy cream
- salt and pepper
- Preheat the oven to 375F.
- Arrange the kale, red peppers, and cheeses in the bottom of the pie shell.
- Whisk together the eggs and cream with sprinkles of salt and pepper, and pour over the kale mixture.
- Bake the quiche for 50-60 minutes until puffed and golden.
- Let cool slightly before serving. Enjoy!
This egg mixture will be enough for a medium pie crust, and should come to nearly the top of the crust, leaving 1/4-1/2 inch of exposed crust. If needed, add another egg to the filling, or save any leftovers for scrambled eggs.
Sub the cheese and veggies for any quiche filling you like!
This is perfect as a make-ahead; the cooked quiche can be kept covered in the fridge for a few days or the freezer indefinitely. Just reheat in the oven until warm. Or, prep the veggies/cheese, egg mixture, and crust, store them separately in the fridge and assemble right before baking the quiche.
This is my favorite pie crust if you’d like to make your own!
Keywords: pie, quiche, breakfast, brunch, how to make the best quiche ever