I know what you are thinking. Contrary to appearances, the crust is actually not that thick. In order to avoid unnecessary waste, I fold the extras over the inside. It doesn’t look dainty, but that additional bit of buttery flakiness is soooo good.
You all know that eggs are not my favourite, but I absolutely adore this quiche. Made in the pie tin, the ratio of eggs to vegetables/cheese to crust is evenly distributed making this a perfectly balanced dish that isn’t too eggy. I grew up with a classic Italian dish that combined sweet and spicy dried peppers with eggs, so am extremely familiar with this combination. I have loved the pairing of roasted red peppers and goat cheese ever since I made Ina Garten’s sandwich.
For our pre-Christmas party last year, I made the miniature versions of this and our guests gobbled them up. Roasted red peppers pack big, bold flavor and their sweetness combine with the tanginess of the goat cheese tantalizing the tongue in that classic dance between sweet and sour.
This is a quick and easy weeknight meal (if not preparing your own pie crust).
Serves 4 (with a side salad)
|Pie dough, quiche (prepared)||1|
|Thyme, sprigs, fresh||6-8|
|Red pepper, roasted, chopped||1|
|Olive oil||3 tbsp|
|Cheese, goat, crumbled||1 oz|
1. Preheat oven to 375 degrees.
2. Heat oil over medium heat in a small frying pan. Add shallots and cook for 5-7 minutes. Remove from heat and allow to cool.
3. In a medium bowl, whisk eggs, milk, thyme, salt, and black pepper.
4. Line quiche crust with cooked shallots. Follow with roasted red pepper and goat cheese. Ensure that they are all well distributed.
5. Pour in the egg mixture.
6. Bake for 35-45 minutes until the quiche is set.
7. Remove from oven and cool for 10 minutes before serving.