Roasted Red Pepper and Feta Quiche
To cut down on time, I take some shortcuts with the pie crust, but it turned out just as flaky and delicious as a crust made with some TLC. This recipe is great to use up leftovers, adding/subtracting veggies or cheeses according to what you have on hand.
To cut down on time, I take some shortcuts with the pie crust, but it turned out just as flaky and delicious as a crust made with some TLC. This recipe is great to use up leftovers, adding/subtracting veggies or cheeses according to what you have on hand.
- Carbohydrate 20.1662789784698 g
- Cholesterol 301.540937503527 mg
- Fat 20.1339857481902 g
- Fiber 1.639949606743 g
- Protein 12.8938929094665 g
- Saturated Fat 10.4677478004241 g
- Serving Size 1 1 Serving (196g)
- Sodium 357.08695921666 mg
- Sugar 18.5263293717268 g
- Trans Fat 2.05329272666047 g
- Calories 310 calories
Step-by-step
- Cut the butter into pieces, placing half of the pieces in a bowl in the freezer, and the other half in a bowl in the fridge. Preheat oven to 375 degrees.
- Meanwhile, heat the olive oil over medium heat in a saute pan. Dice the onion and add to pan, stirring often, until caramelized. Set aside to cool.
- Mix the flours in a food processor, then add the butter from the freezer. Pulse until there are coarse crumbs, then add the butter from the fridge. Pulse until butter is distributed throughout. Add the water, one tablespoon at a time and mix until a dough forms.
- Pat dough into the bottom and sides of a 9-inch pie plate. Prick with a fork, then cook in the oven for 12 minutes.
- Meanwhile, prepare the filling. In a medium bowl, whisk together the eggs, milk, salt and pepper. If using jarred peppers, try to remove most of the excess oil with a paper towel. Place peppers, cheese, and onions in the egg mixture and stir.
- When the crust is done cooking, pour the filling on top of the crust and bake until the custard is set, about 30-40 minutes.
The Hidden Chemistry of Custard Coagulation
Recipes rarely explain why eggs transform from liquid to solid under heat. Milk proteins and egg albumin form a delicate gel network that traps moisture as temperature rises, which requires careful monitoring to prevent the mixture from breaking. When heat transfers through the dairy and egg emulsion, proteins uncoil and bond together, creating a solid matrix that holds the roasted red peppers and feta in suspension. Controlling this thermal coagulation determines whether the final slice holds its shape cleanly on a plate or weeps liquid.
Visual Cues Replacing the Thermometer
Observing physical changes provides the most reliable indicator that the baking process is complete. Gently shake the 9-inch pie plate at the 30-minute mark to examine the center of the custard. The edges should remain completely firm while the very center retains a slight, gelatinous jiggle rather than a watery slosh. Residual heat continues cooking the interior even after removal from the 375 degree oven, meaning pulling the dish slightly early prevents rubbery texture.
Common Pitfalls in Crust and Filling Execution
Neglecting moisture control remains the primary error leading to soggy pastry. Patting jarred red peppers dry with a paper towel removes surface oils that would otherwise prevent the bottom crust from crisping during the initial 12-minute blind bake. Furthermore, rushing the incorporation of split-temperature butter yields dense dough instead of flaky layers.
