Easy Pepper and Parmesan Quiche for Brunch or Dinner

Pepper and parmesan quiche is colorful, savory, and easy to serve warm or at room temperature.

The peppers bring sweetness, while parmesan adds a salty, nutty flavor.

Prebaking the pastry helps keep the base crisp.

Ingredients for 6 servings

• 1 shortcrust pastry sheet, about 250 g
• 2 bell peppers, red and yellow, about 300 g
• 1 small onion, sliced
• 1 tablespoon olive oil
• 3 eggs
• 200 ml cooking cream
• 80 ml milk
• 80 g grated parmesan
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon dried oregano

Prebake the crust

Preheat the oven to 180°C. Place the pastry in a tart pan, prick the base, cover with baking paper and weights, then bake for 12 minutes.

Cook the peppers

Slice the peppers and onion. Cook them in olive oil for 8 to 10 minutes, until softened. Let cool slightly.

Make the filling

Whisk eggs, cream, milk, parmesan, salt, pepper, and oregano. Spread the peppers over the pastry, then pour in the filling.

Bake

Bake for 30 to 35 minutes, until set and lightly golden. Let rest for 10 minutes before slicing.

Conclusion

This pepper parmesan quiche is best when the peppers are softened first and the pastry is prebaked for a crisp base.