There are a few recipes I return to every single year—and this one is always at the top of the list. It’s easy to make, vibrant, packed with vegetables, and most importantly: absolutely delicious. No wonder it’s a staple on my Shavuot table and always the star of the show.
Tips:
•Feel free to mix and match cheeses—feta or goat cheese work well too. This time, I used mozzarella and gouda.
•You can swap in different vegetables like broccoli, zucchini, or sweet potatoes.
•The quiche freezes well. When needed, thaw in the fridge and reheat before serving.
Roasted Pepper Quiche
Ingredients (for a 28 cm/11-inch tart pan):
Crust:
•1 package savory shortcrust pastry, thawed
Filling:
•1 red bell pepper
•1 yellow bell pepper
•1 green bell pepper
•1 onion
•Olive oil
•Salt
Royal (Custard) Mixture:
•1 container cooking cream (250 ml)
•1½ cups grated hard cheese (your choice)
•3 eggs
•2 garlic cloves, crushed
•Salt and black pepper
Instructions:
1-Preheat the oven to 180°C (350°F).
2-Press the crust into the tart pan, trimming and pressing extra dough along the sides to form an edge. Prick the bottom with a fork.
3-Bake for about 10 minutes until lightly golden. Remove and let cool. Switch the oven to broil (grill) mode.
4-Prepare the filling: Slice peppers and onion into thin strips. Spread on a baking tray, drizzle with olive oil, and sprinkle with salt. Roast for about 20 minutes until slightly charred and sweetened. Remove and cool. Set oven back to convection mode (fan-forced).
5-Prepare the custard: In a bowl, whisk all custard ingredients until smooth. Fold in the roasted peppers and onion. Pour over the pre-baked crust.
6-Bake the quiche for 35–45 minutes, until golden. Let cool slightly before serving.
Dana Reicher is a food blogger specializing in Asian cuisine. Instagram: @danareicher | TikTok: @dana_reicher