Goat Cheese & Roasted Red Pepper Quiche Recipe

January 05, 2020
Try this chevre & roasted red pepper quiche recipe for delicious brunch entertaining. It’s an excellent vegetarian option that’s easy to form . This quiche starts with a prepared crust and gets crammed with roasted red peppers, mushrooms, and tangy chevre . Serve it for overnight guests or holiday entertaining.

I’ve been aiming to share this chevre & roasted red pepper quiche recipe with you for therefore long – ever since I served it at this baby shower sip and see! It’s during a ll|one amongst|one in every of"> one among those dishes that’s great for entertaining and packs in tons of flavor without a lot of labor involved. like most quiches, this tastes terrific for brunch, a luncheon, or dinner when entertaining reception or getting to a potluck.

Goat Cheese & Roasted Red Pepper Quiche Recipe
Goat Cheese & Roasted Red Pepper Quiche Recipe

I’ve made this for Easter brunch entertaining and served it with a green and citrus salad, and deviled eggs. Round out the menu with fresh fruit and a few pastries and you've got an entire and balanced hotel plan .

I love this recipe because it's two of my favorite ingredients in it – chevre and roasted red peppers. Here are another quiche recipes for brunch entertaining.

Goat Cheese & Roasted Red Pepper Quiche Recipe


  • 1 deep dish pie shell {I use frozen and let it thaw for 15-20 minutes}
  • 4 eggs
  • 1 cup heavy cream
  • 1 cup chopped roasted red peppers {from a jar; drained and patted dry}
  • 1/4 cup chopped mushrooms {fresh or from a can}
  • 4 oz goat cheese
  • 1 to 1 1/2 cup shredded Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon white pepper


  1. Preheat oven to 350° F.
  2. Using a fork, poke the bottom and sides of crust and pre-bake for 5 minutes. Remove and set aside.
  3. Sprinkle Parmesan cheese, red pepper, and mushrooms into bottom of pie shell. Top with crumbled goat cheese.
  4. Combine cream, beaten eggs, salt, pepper and nutmeg in small bowl until blended. Pour into pie shell.
  5. Bake for 20 minutes; remove from oven and cover edges of crust with aluminum foil to prevent over-browning.
  6. Put back into oven and continue to cook 20-25 minutes or until center looks firm and doesn’t jiggle any longer.
  7. Cool for 5-10 minutes on wire rack before serving.

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