Quiche is the ultimate versatile dish – perfect for brunch, lunch, or a light dinner. Pork and Roasted Red Pepper Quiche takes this classic to the next level with tender pork and sweet, smoky roasted red peppers, creating a flavor-packed combination that’s both comforting and satisfying.
The base of this quiche starts with a buttery, flaky pie crust, giving it that satisfying crunch that pairs perfectly with the creamy, egg-based filling. The eggs are whisked together with cream or milk, creating a rich, smooth custard that envelops the other ingredients. The star of this quiche is the filling – a blend of juicy pork, sautéed until golden brown, and roasted red peppers, which add a sweet smokiness to every bite.
The roasted peppers not only provide flavor but also give the quiche a burst of color, making it as visually appealing as it is delicious. Whether you use ground pork, shredded roast pork, or even leftover pork from a previous meal, this quiche is a great way to repurpose meat while adding a savory, hearty touch to the dish.
A sprinkle of cheese, such as cheddar or Swiss, adds a melty richness, while fresh herbs like thyme or parsley bring brightness and an added layer of flavor. The combination of tender pork, roasted red peppers, and creamy eggs makes this quiche a memorable dish that can be served warm or at room temperature.
Pork and Roasted Red Pepper Quiche is perfect for a relaxed weekend brunch or as a light dinner option that pairs wonderfully with a side salad. It’s a dish that brings comfort and flavor to the table, and its versatility makes it a great choice for meal prep, too.
Ingredients
- 1 pie crust pre-made
- 1 cup pork chopped cooked
- 1 cup roasted red peppers sliced
- 1/2 cup shredded cheese such as cheddar or Gruyere
- 4 eggs large,
- 1 cup milk
- 1/4 tsp salt
- 1/4 tsp Pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Place the pre-made pie crust in a 9-inch pie dish and crimp the edges.
- In a separate bowl, whisk together the eggs, milk, salt, and pepper.
- Spread the chopped cooked pork and sliced roasted red peppers evenly over the bottom of the pie crust.
- Sprinkle the shredded cheese on top of the pork and peppers.
- Pour the egg mixture over the ingredients in the pie crust.
- Bake for 40-45 minutes, or until the quiche is set and lightly golden on top.
- Allow the quiche to cool for a few minutes before slicing and serving.
- Enjoy!
Too many eggs! I prefer more cheese and less eggy taste. Not for me.
Easy recipe but too much pork for my taste. Shouldve balanced it with some veggies.
Too much pork? Nah, that’s the best part of a quiche! But I guess veggies are good too if you like them.
I totally get what you mean! Adding some spinach or mushrooms would have made it more balanced. Might try that next time!
YUM! Easy to make and tastes great! I substituted the cheese with feta because that’s what I had. Still turned out awesome!
Feta sounds like a delicious twist! I love being able to use what I have on hand. Can’t wait to try this!
375°F for 40-45 minutes feels too short for me. I’m skeptical it sets reliably depending on pan depth. I’ll probably bake longer until it’s actually firm.
I get what you mean—quiche can be super pan-dependent. I usually go by “jiggle” more than the clock: the center should still have a slight wobble, but not slosh. If yours isn’t setting at 40-45, bake longer in 5–10 min increments. Also, thicker crust/pan depth definitely changes the timing.
Waste of time, didn’t taste like much. Never making this again.
I’m not usually a quiche person but the combo of pork + peppers sounded interesting. It baked up perfectly in my oven at about 42 minutes. Would recommend letting it cool longer than “a few minutes” though—my first slice was a little runny.
42 minutes sounds right, but “a few minutes” is definitely not enough lol. Mine got watery once and I think it needed more egg set time. Also I used cheddar and it was tasty, but next time I’ll try Gruyere for the better flavor.
I’m with you—pork + peppers is an underrated combo. I also found cooling makes a huge difference; I let mine sit closer to 15–20 minutes and it stopped being runny. Glad it baked up perfectly for you!
The instructions were a bit confusing. What does ‘crimp’ mean? 🤔
Crimping is just folding the edges of the pie crust to make it look nice! You got this! 😊
I dunno what crimp means either… Can you just fold it? 🤷♂️
Super simple and tastes great! Will make this for brunch next week.
Not for me. I usually make a spinach quiche. This one was kinda heavy.
I get what you mean! Spinach quiche is way lighter, but this one’s got flavor! Just not for everyone, I guess.
I dunno, is it really safe to use pre-made crust? Seems a bit lazy. Fresh is better, right?
Kind of bland for me. I followed the salt/pepper exactly and it felt like it needed more seasoning (maybe garlic powder or a pinch of paprika). Still edible, just not wow.
I followed the recipe but my crust got kinda soggy on the bottom. Tasted good, just not the best texture. Maybe I underbaked or didn’t preheat enough?
The filling tasted a bit flat for me. I ended up adding hot sauce and it fixed everything. Would bump the seasoning next time.
Looks easy. 375 and 45 minutes… easy enough. Hope it sets.
This quiche was so good! My family devoured it! 😋
Not a fan. The quiche came out too soggy for my taste.
Not my cup of tea. Didnt like the texture, maybe i cooked it wrong. Who puts peppers in quiche anyway?
I totally get it! Quiche is one of those dishes that can be hit or miss. Did you use a different pepper? I think bell peppers might work better for some people!
Too many eggs for my taste! Next time I’ll use only 2. Plus, why add peppers? They just ruin the flavor.
Kinda bland. Needs more spices or something. I added garlic powder to mine.
I dunno, I thought it was fine. Maybe you’re just not into subtle flavors? Garlic powder isn’t a spice tho, lol.
Totally agree! I was expecting a bit more kick too. Maybe next time I’ll try a dash of cayenne or paprika!
This quiche is amazing! I added some spinach and it turned out great!
This quiche was delicious! I loved the combination of pork and roasted peppers. Will make again for sure!
I don’t know, quiche is just eggs in a crust to me. Why add pork? Seems kinda weird… but if you liked it, that’s cool I guess.
So glad you liked it! The pork really does add a nice kick, doesn’t it? Can’t wait to try making it myself!
This turned out really nice and savory. The roasted red peppers make it taste way more complex than a basic quiche. I used Gruyere and it was super melty. Definitely making again.
I don’t really like pork, so I replaced it with ham. Still turned out great!
Honestly, quiche is always kind of mid to me, but this one surprised me. The cheese amount is perfect and the filling stayed creamy.
Same here—I usually find quiche kinda “meh,” but creamy + that perfect cheese ratio sounds dangerously good. 😄 I’ll have to try this with pork and roasted red peppers.
This quiche is absolutely delicious! I made it for brunch and everyone loved it! Will definitely make again.
Looks good, but isn’t quiche just eggs in a pie? I don’t get the hype. Maybe I’ll make it with bacon instead of pork.
I’m so glad you enjoyed it! This quiche is a crowd-pleaser for sure. Planning to try it next weekend.
This quiche was a hit! My family loved it and it was super easy to make. Will definitely be making it again!
So glad to hear it! This quiche really is a crowd-pleaser. What did you serve it with?
Thought it’d be more flavorful. The pork was too plain, maybe add spices next time?
I totally agree! I added a bit of garlic and onion powder next time I made it, and it was way better! Spices make all the diff.
You know, I think the cheese adds flavor too! Maybe try a stronger cheese like blue cheese? But hey, everyone has different tastes!
The roasted red peppers made it taste fancy. My husband asked if it came from a bakery. I didn’t even crimp the edges well lol, but it still worked.
Is pork really supposed to go in quiche? I thought it was just for breakfast! Idk about this.
Isn’t quiche supposed to have veggies? This recipe feels incomplete.
I think quiche needs more green stuff. This is just a meaty pie! 🤔
I kinda like it without all those veggies. Sometimes simple is the best! 🥳
Made this last night—so comforting. The roasted red peppers really lift the flavor, and the quiche set perfectly after 42 minutes.
Yum! 😋 I did add a bit of garlic powder to it and it turned out perfect.
Garlic powder?! That’s a great idea! I never thought of that. I’m gonna try it next time. 😃
The instructions were confusing. Do you really just pour everything in? Seems weird.
Quiche is one of those things I always mess up, but this one feels pretty forgiving. Pre-made crust is cheating in the best way 😂
I’m skeptical about using a pre-made crust. It got soggy on the bottom for me even though the top looked golden.
Yeah, I get that. Pre-made crusts can be super hit-or-miss—mine goes soggy too if I don’t pre-bake it a bit. Maybe par-bake 8-10 min before adding the filling? Also 40-45 min might not be enough depending on the brand.
That happened to me once but I think it was my own fault lol 😅. I didn’t let it cool enough—if you cut too early it’s kinda wet. I’d try baking a few more minutes or resting longer. The top can look golden and still be underdone underneath.
Five stars!!! Super easy and looks fancy. Also my kids ate it which is rare. Yesss.
Loved it! I added some garlic and onions, and it was amazing! Will make again for sure.
This sounds like the perfect quick brunch quiche. I love the red pepper + cheddar combo—sounds super savory and comforting.
I didn’t have any roasted red peppers, so I used jalapenos… not a good idea! Too spicy for my taste, but the quiche itself was fluffy.
This quiche was awesome! My family loved it! Will make again!
Not gonna lie, I was skeptical about the pre-made crust, but it worked. The egg mixture puffed slightly and the top browned nicely. Easy weeknight quiche.
OMG soooo good! I added some spinach and it turned out fabulous! 😍😍
Not a fan of the texture. I prefer my quiches fluffier. Maybe I overcooked it?
I hear you! I like it fluffier too. Maybe try beating the eggs more next time?
Overcooked? Nah, quiches are tricky. Mine never come out right either. It’s all good!
I dunno, man. The milk and eggs combo is weird for me. I prefer just a simple ham sandwich.
This is a solid dinner option. Could even serve it with a salad. The combo of pork + peppers is surprisingly good.
Totally agree—pork and peppers together really is a great combo. I’ve made similar quiches and the roasted peppers make it taste way more “fancy” than it is. 👍 Also serving with a salad sounds perfect.
This was okay, but my husband said it was too chewy. Maybe I didn’t bake it long enough? Idk.
375°F for 40-45 min felt a little short for my oven—center wasn’t fully set. I ended up baking closer to 50 minutes.
Good catch—quiche timing is super oven-dependent. I usually go by the jiggle test: center should be set but still slightly wobbly. 50 minutes sounds right if your oven runs cool.
I think it would be better with bacon instead of pork. Just my opinion.
Not sure about the milk/egg ratio. Mine came out a bit soft in the center and I think I underbaked by like 5 minutes. Still tasty though, just needed more time.
I was skeptical about using a premade crust, but honestly it turned out great and saved me time. Next time I might add a pinch of garlic powder.
My friends loved this!! Easy to make and looks fancy. 👍
I wasn’t sure about the pork, but it actually tasted really good. Will make again!
So glad you liked it! The pork really adds a nice flavor, doesn’t it? Can’t wait to make it again myself.
I dunno… pork in a quiche sounds weird to me. Maybe I’ll stick to veggies.
Not sure about the ratios—1 cup pork for a whole 9-inch quiche feels a little skimpy. Also, I’m not a fan of eggs that taste too “milky,” so I’d probably increase cheese or reduce milk next time.
Nice and simple! Perfect for a quick meal! 👍
Absolutely delicious! I made it for brunch, and everyone loved it. Will definitely be making this again!
Quiche is overrated. It’s basically an egg pie, and this one didn’t convince me. I wanted more depth—maybe add herbs? Also, it got a little watery for me.
Pretty good overall, but my crust got a little soggy on the bottom. Next time I’ll pre-bake the crust a few minutes first.
Not bad, but I thought it needed more seasoning. Also, the crust was kinda soggy. Maybe I did something wrong?
I totally get what you mean! I always add some extra spices like garlic powder or paprika to kick it up a notch. And sometimes the crust can get soggy if there’s too much liquid, maybe try par-baking it next time? 🌶️
Pork in quiche? That’s a unique twist! I want to try it but I’m skeptical. Does it really work?
Pork in a quiche sounds strange, not gonna lie. I mean, eggs and pork? Doesn’t that clash? But who knows! Maybe it’s good? 🤷♂️
I’ve made a quiche with bacon before, and it was amazing! I think pork will work just as well. Give it a try! 😊
This sounds like the perfect savory brunch. Pork + roasted red pepper + Gruyère is a combo I could eat every weekend. Going to try it exactly as written.
Perfect for brunch! I used leftover smoked pork and it turned out better than expected! Yum!
Wait—pork quiche with roasted red peppers? That’s oddly genius. I added a little extra cheese and it held together way better. My whole family went back for seconds.
Ehh, my pie crust burnt on the edges. Not sure if I did it right. Can you bake it less?
This quiche was a hit at our brunch! The combo of pork and red peppers is just perfect! 😍
I cooked the pork beforehand but it was still all mushy in the quiche. Not for me!
Ok, but I think I used too much milk? Mine was kinda runny.
Maybe try using less milk next time? I usually go with 3/4 cup. Hope it still tastes good!
Made this for brunch and it turned out so creamy. The roasted red peppers make it taste fancy without much extra work—will definitely repeat!
Pretty solid. I used Gruyère and it browned nicely, but I think 45 minutes was a bit too long for my oven—next time I’ll pull it closer to 38-40.
45 min seems kinda long—mine would be burnt at 375… I did it closer to 35 and it was way better. Also I used more cheese than it said and that might’ve helped lol.
Glad you nailed the browning! I’ve found every oven runs a little hot—38-40 makes sense. I always do a jiggle test too: if the center still wiggles, I give it a few more minutes.
Absolutely delicious! The flavors are just right. My family loved it!
Yum! Easy to make and perfect for leftovers, I think I could eat this every day!
Honestly? Sounds easy and tasty. I’ll use store-bought crust because I’m lazy lol. Hopefully it’s not too “eggy.”
Yummy!! Evryone, you gotta try this!!
That quiche looks so good! I can’t wait to make it. Thanks for sharing!
Yummy? I dunno, pork and peppers in a quiche? Sounds kinda off to me. Is this even a thing?
The texture was off. I think I used too much milk? I don’t know but it didn’t set well.
I tried it with leftover ham and it was… okay. The texture was fine, but I wanted more seasoning. Pepper + salt didn’t hit hard enough for me.
Not sure about the cooking time. Mine needed closer to 55 minutes at 375°F. Otherwise, flavor was good—especially the pepper/red pepper combo.
Good point about the time—my quiche took right around 55 minutes too at 375°F. Flavor was spot-on otherwise, and that pepper/red pepper combo really makes it pop.
This recipe is good, but I swapped the pork for mushrooms because I don’t eat meat. Still came out yummy!
The measurements are confusing—like “4 eggs large” with commas and extra spaces, and I swear I misread the pork amount. I ended up with way too much filling and not enough egg mixture.
Ugh I totally get that—your comment about the “4 eggs large” formatting is spot on. With recipes like this I usually just do: 4 large eggs, full stop, then measure everything else cleanly. Sorry it threw you off though!
Maybe you accidentally doubled the pork? Like 2 cups instead of 1? I’ve done that before when the list is messy. Also quiche can look like “too much filling” if the egg layer isn’t enough—next time try adding a splash more milk or 1 extra egg.
Made this for brunch and it was a huge hit—rich, savory, and the roasted red peppers make it feel fancy without extra work.
I tried it but mine came out kinda rubbery? Not sure if I overbaked or if the eggs needed more milk. Still tasty tho—could be my oven, lol.
Sounds delicious—roasted red peppers really do make everything taste “fancy” with minimal effort. I might add a little extra cheese next time!
Tried this for brunch and it came out super savory. The roasted red peppers make it taste way more fancy than “just a quiche.” 10/10 would bake again.
Love hearing that! The roasted red peppers really do make it feel more “brunch-y” and not like a basic quiche. 😊 Did you use cheddar or Gruyère?
This is my new go-to quiche. The texture set perfectly—no watery center. I used Gruyere and it was super creamy.
Quick and easy! I used ham instead of pork, still turned out great!
But wait, isn’t quiche supposed to be made with pork? Ham’s okay but it’s just not the same!
Sounds yummy! Ham is a nice twist. I’ll try it too!
I was skeptical about the pork in a quiche, but it turned out surprisingly well. A bit salty for my taste though.
Why is there only 1/4 tsp salt? My eggs always need more. If you like it bland, follow exactly. If not, salt it up.
Wait, 40-45 min at 375? My oven runs hot, so I had to pull it early. Also I totally forgot to pre-crimp the edges and it looked kinda rustic, lol. Still delicious.
That’s super relatable 😂 I’ve definitely had to adjust bake times when my oven runs hot. “Rustic” quiche is still the best kind, honestly. Glad it came out delicious!
I don’t get why people put milk in quiche like it’s custard. Wouldn’t cream be better? Anyway, I’d try it with half-and-half maybe.
Simple and tasty. I usually hate eggs unless they’re scrambled, but this quiche was actually delicious.
I used Gruyère and it was such a nice flavor. The middle set perfectly after about 44 minutes. I let it cool longer than the instructions and slices were cleaner.
That’s awesome—44 minutes sounds spot on. I also like letting it cool longer than the recipe says; it really helps with cleaner slices. Gruyère is such a good choice with red peppers too.
This was super easy to make! I just whisked it and threw it in the oven. Tastes great, too!
I’m glad to hear it worked out for you! Quiche is so versatile, you can add whatever you like. What’s your favorite ingredient?
My dog loved it too! 😂
I accidentally used uncooked pork (oops) and it was… not good lol. But once I fixed it with cooked pork, it turned out way better.
meh. 40-45 mins at 375 seems too short, no? I cooked mine longer and it was still kinda watery in the center. The idea is good though.
Tried it, but mine didn’t set as well as I expected. I think I might’ve poured too much milk or underbaked by a few minutes. Taste was still great though—next time I’ll check for a firm center earlier.
Totally get it—quiche can be finicky. If it didn’t set, a couple minutes can make a big difference, and too much milk definitely won’t help the firmness. I’ve had luck with this: look for a slightly jiggly center (not liquid) and bake until the edges are set and golden. Also, are you using the full 9-inch crust and not a deeper pan? Next time you could reduce milk by a few tablespoons and/or bake 3–5 minutes longer.
Not bad, but the prep feels a little too vague. Like, how chopped is the pork—diced or small chunks? Mine cooked through fine though.
I made it tonight and it turned out really nicely—set in the middle and not watery. I used cheddar and it still tasted great. Next time I might add a little garlic for extra punch.
I’m skeptical about using milk only—shouldn’t it be more like cream? Still, it turned out tasty and not overly heavy.
Is it really quiche if it has pork? Seems a bit off, but it was tasty!
Quiche? I always thought it was fancy food. But this recipe made it simple. I’d still probably burn it tho.
Not bad, but mine came out a little too eggy. Next time I think I’ll add a pinch more salt or maybe a little mustard or thyme.
Maybe your oven ran hot? Or you used very large eggs? Mine never comes out eggy if I bake closer to 45 than 40. Also mustard? never tried in quiche but I guess thyme works too.
Ugh yeah, I can see that—eggy quiche usually means it needed more seasoning or a bit longer in the oven. I like to add a little extra salt and sometimes a tiny pinch of thyme (not too much) and it helps a lot.
Made it last weekend and it came out great. I used Gruyère and the top was nice and golden after 42 minutes. Will repeat.
Can I substitute with tofu? Trying to eat less meat.
Meh. Kinda boring. Also I think 1 cup pork is not enough, unless you chop very tiny? I would double it.
Yay!! So yummy ❤️. Even my kids liked it and they are picky eaters.
That’s awesome to hear! It’s hard to please picky eaters, so that’s a huge win! 😊
Could use more instructions on how thick the quiche should be—mine looked a little thin. Still tasty though, and the cheese browned nicely.
Totally agree—“until set” is vague. I’ve found it thickens up more if you bake until the center barely jiggles (like gelatin) instead of just “golden.” If yours was thin, it might’ve needed 5–10 more minutes or a slightly cooler/longer bake.
Mine came out kinda runny too 😅 maybe because I used too much milk? The recipe says 1 cup, but I probably eyeballed. Next time I’ll let it cool longer, maybe 10-15 min, so it firms up. Still tasted good though!
Pretty good, but I think 1 cup chopped cooked pork might be a little skimpy if you like a lot of filling. Next time I’ll add more meat. Still really tasty though!
Hmm I disagree—if you overload it, the eggs might not set right. 1 cup cooked pork sounds just fine to me. But hey, more pork for flavor never hurts.
Totally agree—1 cup pork doesn’t feel like much for a quiche this hearty. I’m adding extra next time too. Glad it still tasted great though!
Super easy to make! I used a homemade crust though.
But isn’t a premade crust easier? Why go through the trouble?
Homemade crust sounds awesome! I might try that next time. Thanks!
375°F for 40-45 min feels a lil short? Mine was still wobbly at 40, but after 10 more minutes it set. Not bad, just watch it.
I’d say 40-45 is right, but depends how deep your dish is and if the crust is super thick. Mine was wobbly too; I just baked “until it doesn’t slosh” and it worked out. 👍
Totally agree—quiche timing can be super variable. I usually look for the center to be just set (a slight wobble is fine) rather than the clock. 50 min was my sweet spot last time.
Mine looked kind of pale at 40 minutes, so I cooked closer to 50. Could have been my oven though. Flavor is still good—salt/pepper balance was fine.
I’m not sure about 1 cup pork—mine felt like more of a “light layer” situation. Flavor was decent though. Maybe I needed more fillings?
Could be better if the ingredients were more specific. Also, I might’ve used the wrong “red peppers” (I grabbed something spicy jarred) and it was too intense 😅
I like how straightforward it is with a pre-made crust. I used Gruyère and it tasted super rich. Would absolutely make again.
This is comfort food, honestly. I added a pinch of garlic powder and it tasted like I ordered it from a café.
So easy and my family actually ate it without complaining 😅 I’ll definitely make it again. Next time I’ll add a pinch of paprika because why not.
I tried this but my egg mixture didn’t set right—probably because my pie crust was too thick? Also I only had mozzarella so the flavor was milder. The peppers were the best part.
Quiche is my weakness, and this one sounds honestly fancy for being pretty simple. I love that it uses pre-made crust—less hassle, same results. Would definitely make again.
Made this for brunch and it came out super rich and savory. The roasted red peppers add a nice sweet-tangy vibe. I used Gruyère and it browned perfectly in 42 minutes.
Honestly… quiche is always good. Like eggs + cheese = win. I added spinach and it was still awesome.