Red Pepper and Onion Quiche, Easter Recipes


This dish can be served with the side dish and can also make a nice alternative for the vegetarians at the table. For the quiche pastry you will need:

• One cup all-purpose flour • ¼ teaspoon salt • 1/3 cup shortening, plus one tablespoon for the pan • Two or three tablespoons of cold water

For the quiche filling you will need:

• One red pepper, finely chopped • One cup of Swiss cheese, shredded • 1/3 cup onion, finely chopped • Four large eggs • Two cups of heavy cream • ¼ teaspoon of salt • ¼ teaspoon of pepper • 1/8 teaspoon of ground cayenne pepper


1.) Mix the flour and the salt together in a medium bowl. Using a pastry blender, cut in the shortening until pieces of it are pea-sized. Add the cold water by the tablespoon, and use a fork to mix it all until all of the flour is moist. The sides of the bowl should be clean and more water can be added, if necessary.

2.) Form pastry dough into a ball. With the dough, make a flattened round on a lightly floured countertop. Cover with plastic wrap and refrigerate for approximately 45 minutes. The dough should be firm and cold but still workable.

3.) Preheat oven to 425 degrees Fahrenheit. Dust rolling pin with flour and roll the dough into two flat 11” circles. Gently fold the pastry into quarters and place in glass pie dish. While unfolding, press the dough against the sides of the dish. Fold the hanging dough under and pinch in place.

4.) Cover pastry with foil and gently press foil into sides and bottom of pastry. Make sure all of the dough is covered with foil to prevent browning. Place in oven and bake for 10 minutes. Remove from oven and gently remove the foil. Place back in the oven to bake for another 4 minutes or so to allow the dough to brown slightly.

5.) Remove from oven and change oven setting to 325 degrees Fahrenheit. Place red pepper, cheese, and onion in pie crust. In a separate bowl, beat eggs slightly with a fork and add remaining ingredients into the eggs and beat slightly. Pour the entire contents into the pie crust.

6.) Bake for 40-45 minutes or until a toothpick inserted in the centre comes out entirely clean. Allow to sit for 5 minutes to cool slightly and serve.

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