Red pepper quiche

Red pepper quiche


Pie shell

  • 1 1/2 cups flour
  • 6 tbsp butter, room temperature
  • 2 tbsp water
  • 1 egg white, lightly beaten


  • 4 eggs
  • 1 cup 1% milk
  • 1 onion, caramelized or pan fried
  • 1 red bell pepper, sliced, pan fried
  • 2 cups shredded cheddar cheese
  • salt and pepper


Pie shell
  • Mix flour and butter together with your hands until dough comes together into a ball.
  • Add the water and extra butter or flour as necessary to develop the right consistency.
  • Spread the dough on a 9 in (23 cm) round tart pan.
  • Lightly beat the egg white and spread on top of the dough with a brush. 
  • Remove the excess dough and place the quiche shell in the fridge for half an hour. While the shell hardens in the fridge, prepare the filling
  • Preheat the oven to 350°F (180°C) and beat the eggs and milk with salt and pepper until fluffy.
  • Place the onion and bell pepper on the bottom of the quiche shell, cover it with the shredded cheddar cheese, and then cover it with the milk and egg mixture.
  • Cook the quiche in the oven for about 45 minutes to 1 hour, or until you stick a knife in and it comes out clean. Serve with a side green salad.

Makes 6 slices

Nutrition facts

Per slice

  • Calories: 467
  • Fat: 30 grams
  • Carbohydrates: 29 grams
  • Fibre: 2 gram
  • Protein: 20 grams