Homemade Quiche

This quiche is made with a classic homemade pie crust, the perfect canvas for any filling ideas and inspiration that you may have!  A custard quiche filled with roasted mixed peppers, fried onion, bacon and Parmesan cheese.  It is so quick and easy you can have it ready for dinner tonight and in no time at all.

The crust takes 5 minutes to mix and the filling can be made while your crust relaxes those gluten's in the fridge. This 'resting' or 'relaxing' time in the fridge is important so although this recipe is easy and quick to make there are some simple steps that you should follow to make the perfect homemade quiche.

QUICHE - HOMEMADE CRUST

Let's talk a little about the from scratch homemade crust shall we.

It's so much easier than you think and I still can't believe that I don't have a single quiche recipe on my blog! I did however add a quiche and a frittata recipe to 2 of my previous free e-books and never got them onto the blog with full images and an actual post. However, when I looked back at them I was a little pleased that I didn't upload those sad pics 🙁  and it gives me an opportunity to do it again just with much better images and a video this time! Yes, exciting times.  I do have a new free 5 lovely vegan Buddha bowl recipe download out now when you join my newsletter. On to new and better things to come, always, so stay tuned!

HOMEMADE QUICHE

Quiche is one of those convenience foods because everything can be done in advance and the crust is very forgiving, more so if handled gently. This is one recipe that demands care and gentle nudging to get the perfect dough.

You can leave it in the fridge for as long as possible while you gather all your filling ingredients. It's also a perfect way to use up any delicious and fresh left overs. I have left my dough in the fridge for 30 minutes, for about an hour and on one occasion it was in the fridge over night and it never fails. Always with a perfect crust, it will make your heart warm when you take it out the oven, it's so beautiful.

MAKING THE DOUGH

As long as you remember a few simple tips for the dough you will be good to go. If you don't want to make your own pie pastry then get yourself a packet of puff pastry because it works wonders! It's a go to for so many households and right now I probably have a couple of packets in my freezer as well because it is SO convenient but mostly I simply love doing it myself. If anything I have to force myself to use the puff pastry and not do it myself, crazy I know. Anyway, here are 5 tips to remember:

1. Make sure the butter is cold
2. Have cold water on hand, filtered if possible
3. Be gentle with the dough and work with it not against it, honestly it's such a quick process.
4. Use plastic wrap to wrap it in and leave it in the fridge before rolling out to use.  Leaving it in the fridge before rolling it out allows the gluten in the dough to relax and this process cuts down the shrinking during the baking.  It also makes the pastry easier to roll out so don't skip this part.
5. You can use your hands to get the dough together but I use my good old (no pun on the 'old') food processor.

You can see the full homemade pie crust recipe here.

ROASTED PEPPERS AND CARAMELIZED ONION

This is my absolute favorite combination! I can eat this for breakfast with egg, for lunch with some feta cheese, on toast with grilled tomato or as a pizza topping as I did here! You should check it out its seriously amazing!

So I added some leftover roasted peppers and onions.

BACON

I know that adding bacon to a peppers and onion quiche may sound strange but hey, welcome to Anosmic Kitchen! Besides I knew that it was a guarantee that my husband would eat it if he knew it had bacon in, Needless to say it wasn't even about the bacon this quiche was so much bigger than the bacon just see the reasons below as to what exactly I mean.

CREAM

Make sure to use thick whipping cream. I buy the one in the box and it says thick whipping cream so double check because you don't want low fat or no fat even worse because it will not taste or hold the same. Adding half and half is also an option if you prefer or if you don't want your filling 'custard' to be too thick. For me however, there is no such thing so I use just cream.

REASONS TO MAKE THIS QUICHE

• It holds together really well. There is absolutely no falling apart here.
• The crust is nice and buttery.
• It can be made in advance.
• Flaky, buttery homemade crust.
• Perfectly easy to make or entertain with and stays fresh in the fridge for a few days.
• Freezer friendly, just remove from the freezer and straight into the oven without having to thaw

Homemade Quiche

Miranda | My Anosmic Kitchen

This quiche recipe has a tender textured crust filled with sauteed vegetables and crispy fried bacon.

5 from 1 vote

Print Recipe Pin Recipe Save Recipe Go to Collections

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Ingredients

  

1x2x3x

Filling

• ▢ homemade pie crust pastry quiche
• ▢ 1 onion diced
• ▢ 2 small cloves fresh garlic sliced
• ▢ 2 tbsps olive oil
• ▢ 200 grams bacon pieces or chopped

Custard/Egg Mixture

• ▢ 4 eggs
• ▢ 350 ml heavy whipping cream
• ▢ pinch salt and pepper
• ▢ 1 cup Parmigiano-Reggiano Parmesan & Mature Cheddar, half & half

Sauteed Veg

• ▢ 1 red onion sliced
• ▢ 1 cup mixed peppers

PIE CRUST

• ▢ 315 grams flour
• ▢ 1 teaspoon salt
• ▢ 15 grams cold unsalted butter
• ▢ ½ cup ice water

Cook ModePrevent your screen from going dark

Instructions 

• Preheat the oven to 180 C.
• Time To Prep:Dice the the onionSlice the garlicDice the baconGrate the cheese
• Heat a skillet over medium to high heat and add the oil.Once the oil has heated, add the garlic and saute for a few seconds. Add the onion and cook till shimmering. Add the chopped bacon, cook till lightly brown, about a minute. Remove the bacon, garlic & onion from the pan and set aside in a bowl.
• Same pan, add the red onion (and a bit more oil if needed) to fry the red onion. Once they start shimmering in color add the peppers and continue cooking on medium heat for about 3 to 4 minutes.
• Crack the eggs into a bowl and the salt and pepper seasoning Pour in the cream, mix well together. Add the cheese, mix.
• Start by adding a little of the veggie mix to the base of the crust.Pour the 'custard' (cream and egg mix) into the skillet with the remaining veggies and once it's all combined pour it all into the crust. Top with grated cheese and bake for 30 minutes or until golden brown.

Did You Make This Recipe?Tag @anosmickitchen on Insta and share the deliciousness!

FavoritesSaved!