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!