Roasted Red Pepper & Feta Quiche

with Tahini-Balsamic Dressed Broccoli

45 MIN

+$1.99/serving 4 Servings

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add Pancetta

From the Test Kitchen

Buttery, flaky pie crusts are the perfect partner for our fluffy egg filling, which features tangy feta cheese and two types of peppers: roasted red peppers and sautéed bell pepper. A side of roasted broccoli elevated by a nutty sesame dressing rounds out this dynamic dish.
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Nutrition

PER SERVING
Calories

680 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Diced Pancetta
4 Pasture-Raised Eggs
1 Pie Crust
1 Bell Pepper
1 lb Broccoli
1 oz Sliced Roasted Red Peppers
1½ oz Feta Cheese
2 oz Shredded Cheddar & Monterey Jack Cheese Blend
2 Tbsps Tahini
2 tsps Honey
2 Tbsps Balsamic Vinegar

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the dressing

Preheat the oven to 400°F. Wash and dry the fresh produce. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Roughly chop the roasted red peppers. In a large bowl, whisk together the tahini, honey, half the vinegar (you will have extra), and 1 tablespoon of olive oil.

2 Cook the pancetta

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

3 Cook the bell pepper

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced bell pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Turn off the heat.

4 Assemble & bake the quiche

Crack the eggs into a large bowl. Add 2 tablespoons of water; season with salt and pepper. Beat until smooth. Add the cooked bell pepper, cooked pancetta, chopped roasted red peppers, feta (crumbling before adding), and half the cheddar and monterey jack; season with salt and pepper. Stir to combine. Place the pie crust on a sheet pan, leaving it in its tin. Add the filling. Top with the remaining cheddar and monterey jack. Bake 18 to 22 minutes, or until the crust is lightly browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving.

5 Roast the broccoli & serve your dish

Meanwhile, place the broccoli florets on a separate sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 18 minutes, or until browned and tender when pierced with a fork. Transfer to the bowl of dressing; toss to thoroughly coat. Taste, then season with salt and pepper if desired. Serve the baked quiche with the dressed broccoli on the side. Enjoy!