Savory Bell Pepper Quiche

Classic French-style vegetarian quiche that lets bell peppers shine instead of the usual bacon or ham. Both red and green bells get sautéed soft with onion, garlic, and basil, then layered into a buttery pastry crust made with butter and a touch of lard for maximum flakiness. A rich half-and-half custard with grated cheese gets poured over the top and baked until golden and puffed.

The two-pepper approach matters. Red bells bring sweetness, green bells keep things slightly grassy and keep the filling from tasting one-note. Basil ties both to a Mediterranean profile that plays well with any cheese you want to use.

Serve warm or at room temperature for brunch with a simple green salad and a glass of rosé. Leftovers keep 3 days covered in the fridge and reheat beautifully at low oven heat.

Chef Tips

• Blind-bake the pastry shell first, exactly as the directions say. Skipping this step leaves you with a soggy-bottomed quiche, the kiss of death for custard pies.
• Cook the peppers until soft but not browned. Browned peppers release sulfury flavors that turn the filling bitter.
• Bring the eggs and half-and-half to room temperature before whisking. Cold custard takes longer to set and can curdle at the edges.
• Let the quiche rest 10 minutes before cutting. Hot quiche weeps custard onto the plate; rested quiche slices clean.

Variations

• Swap cheese choices: gruyère for classic French flavor, cheddar for a sharper bite, goat cheese for tang.
• Add a handful of wilted spinach or a few sun-dried tomatoes to the pepper mixture.
• Use a mix of yellow, orange, and red bells for extra color without changing the technique.