Capsicum Bacon and Feta Quiche
Capsicum (or red pepper) Bacon and Feta Quiche is a classic dish that combines the richness of eggs, the flakiness of pastry, and the vibrant flavours of various fillings. In this recipe, the boldness of capsicum, smoky bacon, and tangy feta come together to create a quiche that is perfect for any meal of the day. Whether you’re serving it for brunch, lunch, or dinner, this quiche will be a crowd-pleaser with its balanced and bold flavours.
Capsicum Bacon and Feta Quiche pairs beautifully with my Crispy Semolina Potatoes and Garlic and Thyme Mushrooms. And it is even good served cold for lunch the next day.
How to make the Capsicum Bacon and Feta Quiche
The pastry is one of the most important parts of this quiche, as you don’t want it overriding the red pepper and feta flavours. But you also don’t want it to be soggy or tasteless. My post on Foolproof Shortcrust Pastry may offer some additional tips and tricks if you need them.
- Blind baking the quiche crust ensures the pastry will be cooked through, even with the red pepper and feta filling on top. Preheat the oven to 180°C (160°C fan-forced). Line a 23cm quiche tin with the shortcrust pastry, trimming the edges if necessary. Line with baking paper and add baking weights or dried beans. Blind bake for around 10 minutes, then remove the weights and paper. Prick the base with a fork and bake for a further 5 minutes or until lightly golden.
- Cook the onion, bacon and garlic in a frying pan over medium heat until it starts to crisp up. Remove and set aside to cool.
- Whisk the eggs, cream and oregano in a large bowl. Season with salt and pepper to taste.
- Add the capsicum and their juices to the egg mix along with half of the feta. The char-grilled red peppers and their juices add extra flavour to the dish, so do not pat the marinating juices off the capsicum. These are essential for the bold flavour.
- Assemble the quiche by pouring the egg mix into the cooked crust and scattering with the remaining feta and onion mix.
- Bake the quiche for 20-25 minutes, or until the filling is set and lightly golden on top.
- Let the quiche cool for 5-10 minutes before slicing.
Quiche keeps well in the fridge for up to 3 days. You can reheat it in the oven at a low temperature or enjoy it cold for a quick, flavour-packed snack.
Feedback & More
Did you try the Capsicum Bacon and Feta Quiche? Let me know in the comments below. Cheers, Elby!
If you liked this recipe, check out some of my other tasty pastry dishes. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Capsicum Bacon and Feta Quiche
Extremely tasty and creamy quiche – it’s even good eaten cold!
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Ingredients
- Crust
3/4 cup plain flour
1/4 tsp salt
75 grams unsalted butter, cold and chopped
1 egg yolk
1/4 cup ice-cold water, approximately
- Filling
1 tbsp olive oil
1 small onion, finely diced
100 grams lean bacon, diced
2 cloves garlic, finely diced
5 eggs
1/3 cup thickened cream
1/2 tsp dried oregano
1/2 tsp sea salt flakes
1/4 tsp pepper
125 grams marinated chargrilled red peppers, diced (do not pat dry)
100 grams feta, crumbled
Directions
- Crust
- Preheat oven to 190C | 170C fan forced and lightly grease a 23cm quiche tin.
- Place the flour, salt, butter and egg yolk into a food processor. Turn it onto low-medium and gradually pour the water in while it is running. Add enough water to turn it to a dough, it shouldn’t be sticky.
- Remove the dough from the processor, completely cover in plastic wrap and refrigerate for 30 minutes.
- Roll the pastry between two sheets of baking paper until approximately 2-3mm thick. Carefully place into prepared tin, pressing lightly to fit tightly to the edges and trimming any excess (patch up any holes with the excess).
- Blind bake the crust and set aside. Read my post above or my Foolproof Shortcrust Pastry post for further details about blind baking and other pastry tips.
- Filling
- Reduce temperature on oven to 180C | 160C fan forced.
- Heat the oil over medium-high heat and add the onion and cook for 1 minute. Add the bacon and garlic and cook until soft and browned. Remove from the heat and set aside.
- Whisk the eggs, cream, oregano, salt and pepper a large bowl.
- Stir in the peppers (including any juices), half the feta and half the cooled onion mix. Pour the filling into the baked crust and sprinkle evenly with the remaining feta and onion mix.
- Bake for 20-25 minutes, or until cooked through. Remove from oven and let sit for 10 minutes before cutting.
Creamy Quiche Lorraine
Cooks in 90 minutesDifficulty: MediumQuiche Lorraine, with its rich creamy filling, crispy bacon, and delicate pastry crust, is a timeless classic that never fails to deliver.
