A quiche is a classic that just never goes out of style. It’s also one of the most versatile things you can make that is relatively easy and suits a multitude of different fillings and flavours.

Give us a Crust!

While crustless quiches have become popular with low-carb eating trends, we think a quiche just isn’t quite right without a flaky crust to encase all that goodness. In this recipe we create an easy tart base using store-bought puff pastry – it bakes into a golden edge and makes the perfect vessel for that egg custard filling.

The Wonder of Eggs

The most important ingredients in a quiche are the eggs of course; when mixed with milk or cream they bake into a custard that sets and holds everything all together.

Using Nulaid Free-range eggs ensures a light and fluffy quiche that tastes divine. We love that this quiche works for a casual brunch, lunch with friends and even a light dinner. Not a fan of goat’s cheese? Simply sub with something you prefer like cream cheese or feta.

Try this Recipe

We’ve used Nulaid’s Free-range eggs to make this divine Roasted Red Pepper & Goats Cheese Quiche.

Roasted Red Pepper & Goats Cheese Tart Topped with Rocket

Ingredients

2 red peppers
2 tsp (10 ml) olive oil
1 onion, sliced
1 tsp (5 ml) sugar
3 large Nulaid Free-range Eggs
1/2 C (125 ml) cream
1/2 C (125 ml) milk
salt and pepper
400 g puff pastry, rolled out
100 g Chevin, sliced

To Serve (all optional)

1 handful of rocket
6 slices Prosciutto or Parma ham
Parmesan shavings

Method

Roast the peppers on a baking tray in the oven (at 220 °C) or directly in the flame of a stovetop gas plate until the skins are well charred. Once charred, place the peppers in a bowl and cover with plastic wrap or place into a plastic bag to sweat. After 5-10 minutes, peel the skins and cut the peppers into chunks/strips (discard the seeds).

In the meanwhile, sauté the onions in olive oil until soft; add the sugar in the last 5 minutes and caramelise.

Whisk together the eggs, cream, milk and seasoning.

Adjust the oven temperature to 180 °C.

Unroll the puff pastry sheet and roll out with a rolling pin to make the pastry big enough to line the base of a loose-bottomed tart tin. Roll gently, you want to stretch the pastry but not make it too thin, do it just enough to cover the base of the tart tin, with enough pastry to press into the sides. Lift the pastry carefully and lay it over the tin base. Adjust the pastry into the tin and press into the sides gently; once the inside of the tin is covered, you can run your finger along the top edge and trim off the remaining pastry to create a neat shell. Prick the pastry with a fork a few times.

Add the caramelised onions to the base, followed by the red pepper chunks and Chevin slices. Pour the egg mixture into the tin and place into the oven. Bake for about 40 minutes until the top looks golden and set.

Allow to cool slightly before serving.  You can opt to top your tart with fresh rocket, slices of Prosciutto and Parmesan shavings.

NULAID FREE-RANGE EGGS

Nulaid Free Range eggs are produced by hens that are not caged and have daily access to an outdoor range area accessible through openings in the side of the barn.

Love this Red Pepper & Goats Cheese Quiche? See the Lemon Meringue Cupcakes we made.

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