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Red pepper and feta quiche

Red pepper and feta quiche


Try quiche with a Mediterranean twist

  • Feeds 8 Feeds 8
  • Ready in 1 hour 20 minutes

Each serving contains

  • Energy
    1894kj 456kcal
  • Fat
    High 53%
  • Saturates
    High 57%
  • Sugar
    Low 53%
  • Salt
    Med 53%

% of adult’s reference intake | Carbohydrates per serving : 20g


  • 2 red peppers, trimmed and thinly sliced
  • 2 courgettes, trimmed and thinly sliced
  • 2 cloves garlic, peeled and finely chopped
  • 2 tbsp olive oil
  • 2 tsp fresh rosemary sprigs (or 2 tsp dried mixed herbs)
  • 375g sheet puff pastry
  • 1 Co-op British egg, plus 2 egg yolks
  • 227ml double cream
  • 40g Co-op Parmigiano Reggiano, finely grated
  • 100g Co-op Greek feta cheese
  • 25g Co-op pine nuts
  • Serve with fresh basil (optional)


  1. Set the oven to 190°C/fan 170°C/Gas 5
  2. Put the peppers, courgettes, garlic, oil and herbs into a dish
  3. Roast for 35 mins, stirring now and then
  4. Meanwhile, roll the pastry sheet out a bit wider and use it to line a lightly greased 20cm round tart tin
  5. Prick the pastry base with a fork, cover with greaseproof paper and baking beans (you can use dried pasta instead if you like) and bake for 10 mins
  6. Remove the paper and beans and bake for another 5 mins
  7. Spoon the veg into the pastry case
  8. Mix the eggs, cream, grated cheese and some black pepper, then pour over the veg
  9. Scatter the feta and pine nuts on top
  10. Bake for 30-35 mins, covering with foil after 15 mins to stop it going too brown

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