Feta Quiche with Roasted Peppers

Easy Feta Quiche with Roasted Peppers

Feta Quiche with Roasted Peppers is the perfect easy lunch or supper dish. The peppers are roasted to bring out their sweetness and combined with salty feta and anchovies which provide a big punch of flavour. If you are a vegetarian, or simply don’t like anchovies, salted capers are very good alternative.

I love roasted peppers! I roast my peppers by cutting them in half and putting them cut side down on a sheet of silver foil under a hot grill. Once the skin has blackened and charred, I wrap them up in the foil and leave them to cool. The steam from the hot peppers will loosen the skins making it easy to remove them. The process of roasting intensifies the flavour and sweetness of the peppers and adds an extra smoky taste dimension. I often use this method to produce a simple Roasted Pepper Salad but the it is also a great way of preparing peppers for use in other dishes.

So many peppers…

There are many types of sweet peppers available in stores and in farmers markets today. I particularly like the long, pointed Ramiro Peppers or Romano Peppers. These come in red, orange and yellow and are sweeter and, in my opinion, more flavoursome than the more common Bell Peppers. However, any type of pepper can be used in this recipe and any colour – red, orange or yellow. Just make sure you don’t use green peppers as they do not have the natural sweetness you need in this Feta Quiche.

….and so many quiches!

I make a lot of quiches and savoury tarts. In my view, they are one of the most versatile and useful dishes. They are easy to make and easy to divide into portions, they can be made in advance, they can be served hot or cold, there are a lot of vegetarian options which still seem to please meat-eaters and there are lots and lots of possible flavour combinations. Some of my favourites from this blog include Asparagus Quiche (early summer on a plate), Caramelised Onion Tart (a classic), Carrot Tart (a successful experiment), Garlic Tart (double garlic, what’s not to like?) and Beetroot Tart (love it or hate it!).

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Feta Quiche with Roasted Peppers

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: Serves 68 1x
  • Category: Quiche
  • Method: Baking
  • Cuisine: English

Description

This Feta Quiche with Roasted Peppers and Anchovies is an easy lunch or supper recipe  which can be made in advance and served hot or cold.    You can use salted capers instead of anchovies if you are a vegetarian.


Scale

Ingredients

For the pastry:

  • 275 g plain flour
  • 125 g fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt
  • A little water

For the filling:

  • 4 red peppers
  • Salt and pepper
  • 1 tin anchovies or 1 tablespoon of capers
  • 100 g feta cheese
  • 100 ml double cream
  • 2 eggs

 

 


Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  3. Roll out your pastry and use it to line a 25 cm quiche or flan dish.   Bake for 15 minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy and ensure that the base is crisp.
  4. Next prepare the peppers.  Cut them in half lengthwise.  Remove the stalks and seeds.   Place the pepper halves skin-side up on a grill pan covered in foil. 
  5. Place the pan under a hot grill for around 10 minutes until the peppers are black and charred.  Wrap the silver foil that you used to line the pan around the peppers and leave to cool.  The foil will form an envelope around the hot peppers and the steam that they give off will help to loosen their charred skins.
  6. When the peppers are cool enough to handle you should be able to peel off the charred skins.   
  7. Roughly chop the skinned peppers and scatter them over your pastry case. Finely chop the anchovies and crumble the feta cheese and add these to the pastry case as well.   If you are vegetarian, or just do not like anchovies,  capers are a good substitute. 
  8. Crack the eggs into a mixing bowl, add the cream, and beat until combined.  Pour into the pastry case.  
  9. Place your quiche or flan dish in the oven and cook for 25 minutes.


Notes

  • This Feta Quiche can be served hot, warm or at room temperature.

Keywords: feta cheese, peppers, anchovies, quiche, tart

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

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Spinach Tart

Spinach Tart with Peas, Feta and Pine Nuts

This Spinach Tart, flavoured with nutmeg, is just what I want to eat in Spring! At this time of year, I crave fresh greens and particularly want something that is light but tasty. The filling consists of fresh spinach combined with peas which add a note of sweetness plus nuggets of salty feta cheese. The tart is topped with toasted pine nuts which add a crunchy texture as well as their delicious, nutty flavour.

Pretty much all of my recipes use some kind of herb or spice. I love the way that they transform simple ingredients. If you choose flavourings that really work with your ingredients, adding herbs and spices is a way to make your recipes extra-special with very little additional effort.

Nutmeg

In this Spinach Tart recipe, I have used nutmeg as the main flavouring as I think it goes particularly well with spinach. If you have only used ready-powdered nutmeg, I really recommend that you buy a jar of whole nutmegs, which can be found in every supermarket. When you have done this, use an ordinary kitchen grater to grate a little piece off one of the nutmegs. Hold the shavings in your hand and inhale. That is the real scent of nutmeg! You can shave a little nutmeg into your dishes whenever you need it and it will have that wonderful, spicy aroma and taste.

Although nutmeg is often associated with sweet dishes and desserts, such as Bread and Butter Pudding or Baked Custard, I think it works very well in savoury dishes. I think it is particularly good in savoury dishes with a hint of sweetness such as Caramelised Onion Tart which uses slow-cooked onions.

I love a Tart!

Savoury vegetable-based tarts are a fantastic, cook-ahead lunch or supper. They are great either hot or at room temperature. Also, in my experience, they are one of the vegetarian dishes which please non-vegetarians too. In addition to Spinach Tart and Caramelised Onion Tart, you might also want to look at my Beetroot Tart, Carrot Tart, Garlic Tart, Tomato Tart, Herb Tartlets and Butternut Squash Tart with Sage

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Spinach Tart with Nutmeg

Spinach Tart

  • Author: Tastebotanical
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 1 tart 1x
  • Category: Savoury tart
  • Method: Baking
  • Cuisine: English

Description

This Spinach Tart combines fresh, green spinach with the sweetness of peas, salty feta and crunchy pine nuts.  It is perfect for a vegetarian light lunch or supper.


Scale

Ingredients

For the pastry:

  • 275 g plain flour
  • 125 g fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt
  • A little water

For the filling:

  • 1 onion
  • 300 g fresh spinach
  • 100 g frozen peas (defrosted)
  • 125 g ricotta
  • 100 ml double cream
  • 2 eggs (beaten)
  • Grated nutmeg to taste
  • Salt and Pepper
  • 50 g feta cheese
  • 1 tablespoon pine nuts

Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough. 
  3. Roll out your pastry and use it to line your quiche or flan dish.   Bake for 10  minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy.  
  4. Peel and chop the onion.  Heat the butter and oil in your frying pan.   It helps if the pan is good quality with a thick bottom as this will disseminate the heat evenly and prevent burning.  Add the onion to the pan, season with salt and pepper,  and cook at a very low heat for about 10 minutes until soft.
  5. Place the spinach in a saucepan with a little water and cook gently, with the lid on, for about 5 minutes until the leaves are wilted.  Remove the spinach leaves from the pan and, as soon as they are cool enough, squeeze to remove excess moisture and then roughly chop them.
  6. Put the softened onion, chopped spinach and defrosted peas into a large mixing bowl.  Mix in the ricotta, cream and eggs.   Season with salt and pepper and nutmeg.   
  7. Spread the mixture in the pastry case.   
  8. Crumble the feta cheese and sprinkle on top of the mixture.
  9. Place your quiche or flan dish in the oven and cook for 25 minutes.  After it has been cooking for 15 minutes, sprinkle the pine nuts on top and return it to the oven.

Keywords: spinach, tart, quiche, feta, pine nuts, peas, vegetarian

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

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Carrot Tart

Carrots, Orange and Ricotta

I came up with the idea for this Carrot Tart with Orange and Ricotta on a particularly grey and rainy February day. I felt that I needed to make something that would bring a burst of colour and flavour into my life – and that is exactly what this Tart does. It uses ingredients found in the winter – carrots, orange, coriander – to liven up both your taste-buds and your table!

I love the natural sweetness of carrots, which is enhanced by sharp, citrus flavours. In this recipe I use the zest and juice of orange to bring out the sweet, earthy flavour of the carrots. The carrots are set on a pillow of creamy ricotta, flavoured with orange zest and coriander which adds a mouth-filling creaminess as a counterpoint to the sweet and sharp topping. Lemon is also a great flavour-enhancer for carrots as in Spiced Carrots with Honey and Lemon. If you like the flavour combinations in this Carrot Tart, I strongly recommend it.

As I felt a need to banish the greyness of February when I was making this recipe, I chose “heritage carrots” from my local greengrocer. You can make this Carrot Tart with any type of carrots. However, I would recommend buying the ones with the green fronds still attached as you know they are fresh and they generally have a lot more flavour. Carrots in a range of colours are now quite widely available and combining red, yellow and purple with orange will make your tart look particularly beautiful.

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Carrot Tart with Orange

Carrot Tart

  • Author: Tastebotanical

Description

This Carrot Tart will bring zest to your taste-buds and your table.  Beautiful, sweet, earthy carrots, flavoured with orange and coriander, set in creamy ricotta on a crisp pastry base will brighten up those grey winter days!


Scale

Ingredients

  • 320 g frozen puff pastry
  • 1 egg
  • 150 g carrots
  • Salt and pepper
  • 125 g ricotta
  • 50 g feta cheese
  • 1 orange
  • Small bunch of fresh coriander (finely chopped)
  • 1 teaspoon sugar
  • 1 teaspoon balsamic vinegar

Instructions

  1. Set your oven to 200 degrees C/gas mark 6.
  2. Roll the frozen pasty into square or rectangle.  Using a sharp knife, cut it into four evenly sized squares or rectangles.    Cut a 1 cm strip of pastry around the edge of each of the squares or rectangles.  
  3. Break and whisk the egg.  Using a pastry brush, paint the beaten egg around the edge of each square or rectangle.   Place the strips of pastry around the edge of each square or rectangle.  These will form the “walls” around each of your tarts.
  4. Put the pastry squares or rectangles onto a baking sheet.
  5. Prepare the carrots either by peeling them or scrubbing them to remove any dirt.  If they are large, cut each one in half lengthwise.   Place the prepared carrots in a saucepan of boiling salted water and simmer for around 10 minutes.  You want them to be slightly softened but not fully cooked.  Remove the carrots from the saucepan and run under cold water to cool them enough so they can be easily handled.
  6. While the carrots are cooking, mash together the ricotta and feta in a medium-sized bowl.  Add the grated zest of the orange and the finely chopped coriander.  Season with salt and pepper to taste.
  7. Spread the cheese mixture onto each of your four pastry squares or rectangles.
  8. Arrange the carrots on top of the cheese mixture on each of the four pastry squares or rectangles.
  9. Put the tarts into the oven and cook for about 15 minutes until the pastry is crisp and golden.
  10.  While the tarts are cooking, put the juice of your orange, sugar and balsamic vinegar in a small pan.   Cook gently uncovered until the liquid has reduced by half.   This will form a glaze for the tarts which will add flavour and also give them an attractive sheen!
  11. When the tarts are cooked, remove them from the oven and paint the glaze over the carrot topping.
  12.  The tarts can be eaten either hot or cold.  If you are planning to eat them cold, place on a baking rack to cool so that the pastry remains crisp.

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

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Beetroot Tart

Roasted Beetroot Tart
Beetroot Tart

Beetroot Tart

This Beetroot Tart has a lovely sweet and savoury taste and a fantastic dark carmine-pink colour if made with red beetroot.   You can also make it with golden beetroot or, if you want a particularly spectacular effect, with a mixture of the two in contrasting stripes!

The recipe is based on one in Sarah Raven’s , one of my favourite cook-books.  It is different in that I choose to roast my beetroot rather than boil them as I think this gives a more concentrated flavour.

I find this Beetroot Tart to be a very versatile autumn or winter dish.  It can be made ahead and can be eaten either hot or at room temperature.   It makes a good vegetarian main course and, because it is so flavourful,  needs only simple accompaniments such as a green salad and some buttery boiled potatoes.

Beetroot Tart

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Beetroot tart

Beetroot Tart

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 1 hour 25 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: Serves 6 1x
  • Category: Tart
  • Method: Baking
  • Cuisine: English

Description

This Beetroot Tart has a great sweet and savoury taste and makes a fantastic autumn vegetarian lunch or supper.  As with all beetroot dishes, it also has an amazing dark carmine-pink colour.


Scale

Ingredients

For the pastry

  • 275 g plain flour
  • 125 g fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt and pepper
  • Several sprigs of fresh thyme (or one teaspoon of dried thyme)
  • A little water

For the filling

  • 4 medium beetroot
  • 25 g butter and 1 teaspoon oil
  • 2 onions
  • Salt and pepper
  • Several sprigs of fresh thyme (or one teaspoon of dried thyme)
  • 3 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar
  • 2 eggs
  • 150 ml double cream
  • Freshly grated nutmeg

Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Wash your beetroot and loosely wrap each one in kitchen foil.  Place the wrapped beetroot on an oven tray.   Roast the beetroot in the oven for around 40 minutes until soft.   Remove the beetroot from the oven and allow to cool.  When they are cool enough to handle, remove the skins using a sharp knife.
  3. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Remove the leaves from your sprigs of fresh thyme and add to the mixture (or add one teaspoon of dried thyme). Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  4. Roll out your pastry and use it to line your quiche or flan dish.   Bake for 15  minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy.
  5. Heat the butter and oil in a large frying pan.   Peel and chop the onions, season with salt and pepper and cook gently for around 15 minutes until soft and translucent.
  6. Remove the leaves from your sprigs of fresh thyme (or one teaspoon of dried thyme) and add to the pan.
  7. Coarsely grate the roasted, peeled beetroot and add to the pan together with the vinegar and the sugar.    Cook the mixture gently for a further 10 minutes.
  8. Remove the onion and beetroot mixture from the pan and spoon it into your pastry case.
  9. Beat the eggs and add the cream and grated nutmeg.   Pour into the pastry case.
  10. Place the tart in your oven and bake for 35 minutes.

Notes

This tart can be eaten hot or at room temperature.

You can make this tart with golden beetroot instead of red beetroot or with a mix of both in dramatic contrasting stripes if you wish!

Keywords: beetroot, tart, vegetarian

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Butternut Squash Tart with Chilli and Sage

Caramelised Onion Tart

Garlic Tart

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Garlic Tart

Garlic Tart
Garlic Tart

Garlic Tart

This is a truly garlicky Garlic Tart!   Garlic haters, step away now as this is a celebration of garlicky delights.    I have cooked various Garlic Tart recipes over the years. Some have been not so good and others have been outstanding such as Yotam Otolenghi’s fantastic Caramelised Garlic and Goat’s Cheese Tart from Plenty.

I came up with this recipe because I wanted a tart where garlic was truly the star of the show.  It includes caramelised garlic cloves and  a savoury garlic-flavoured custard.  Although it does include cheese, its flavour is a background note.  Toasted pine-nuts are included on top to add a bit of crunch texture.

Garlic Tart
Cloves of garlic

Garlic Tart

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Garlic Tart

Garlic Tart

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 1 tart serving 8 people 1x
  • Category: Tart
  • Method: Baking
  • Cuisine: English

Description

This Garlic Tart contains caramelised garlic cloves set in a savoury garlic-flavoured custard in a crisp pasty case and is topped with toasted pinenuts.


Scale

Ingredients

For the pastry:

  • 275 g plain flour
  • 125 g fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt and pepper
  • A little water

For the filling:

  • 3 bulbs garlic (Note: bulbs not cloves – you need a lot of garlic for this recipe!)
  • 1 tablespoon olive oil
  • Salt and pepper
  • 1 tablespoon balasamic vinegar
  • 1 tablespoon brown sugar
  • 3 eggs
  • 75 g cheddar
  • 200 ml cream
  • 1 tablespoon of pine nuts

Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  3. Roll out your pastry and use it to line your quiche or flan dish.   Bake for 5  minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy!
  4. Separate your garlic bulbs into individual cloves. You do not need to peel them at this stage.  Take two cloves of garlic from one of your bulbs and set aside (See step 7).
  5. Place the remaining cloves in a pan of boiling water. Boil for 3 mins.  Remove the cloves and allow to cool for a few minutes.  Remove the skins.
  6. Heat the olive oil in a small frying pan. Add the skinned garlic cloves.  Season with salt and pepper and fry for 5 minutes until soft and golden.   Then add the balsamic vinegar and brown sugar and cook gently for a further 2 minutes until brown and sticky.
  7. Crack the eggs into a mixing bowl, add the cream, and beat until combined.  Finely grate the cheddar cheese and add to the mixture.  Peel and crush the two reserved garlic cloves and add to the mixture.
  8. Now place the caramelised garlic cloves in your pastry case.  Pour the egg mixture over them.
  9. Place your quiche or flan dish in the oven and cook for 25 minutes.   At the end of this time, scatter the pinenuts on the top of the tart and cook for a further 5 minutes.
  10. The tart can be eaten hot, room temperature or cold.

Keywords: garlic tart, garlic, vegetarian

Loved this recipe?  You may also like

Caramelised Onion Tart

Butternut Squash Tart with Chilli and Sage

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