Can I eat quiche with feta for breakfast?

Yes, quiche can be eaten for breakfast, lunch, or dinner. It is often served as a brunch dish. It is a nutritious meal that contains proteins, vegetables, and carbohydrates.

Yes, quiche can be frozen. It is best to let the quiche cool first and wrap it in plastic wrap or a freezer bag. It can then be stored in the freezer for up to 3 months.

Why do we blind bake the quiche crust first?

Blind baking is the ultimate life hack for a perfectly crispy quiche! Because the filling, with eggs and yogurt, is quite wet, the dough would otherwise become soggy at the bottom. By baking the dough first for 20-25 minutes with baking beans or pie weights in it, the base already gets a firm, golden-brown crust. This way, your quiche remains wonderfully crispy after filling!

Feta, bell pepper, and bacon quiche

Name: Feta, bell pepper, and bacon quiche
Cook time: 60 min
Total time: 1 h
Yield: 1 quiche
Ingredients: 1 sheet of ready-made puff pastry or pie crust; 150 g package of feta; 7 pointed peppers; 6 sprigs of fresh oregano; 12 slices of smoked bacon; 250 g yogurt; 4 free-range eggs; 50 g grated cheese; Black pepper from the mill, fleur de sel; Arugula; Roasted pine nuts; Olive oil

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60min

•

Easy

Making a quiche is always a good idea! Whether you're planning a lazy Sunday brunch, looking for a quick lunch, or want to conjure up a light dinner. I fill a crispy crust with sweet pointed peppers, crispy smoked bacon, and plenty of crumbled feta. But do you know what truly makes this recipe special? We skip the heavy cream and milk and opt for a quiche with Greek yogurt. That creates an incredibly creamy filling that remains wonderfully fresh in taste.

Ingredients

What do you need?

Quantity: 1 quiche

Quiche
1 sheet of ready-made puff pastry or pie crust
150 g package of feta
7 pointed peppers
6 sprigs of fresh oregano
12 slices of smoked bacon
250 g yogurt
4 free-range eggs
50 g grated cheese
Black pepper from the mill, fleur de sel

Extra to serve with
Arugula
Roasted pine nuts
Olive oil

1 sheet of ready-made puff pastry or pie crust
150 g package of feta
7 pointed peppers
6 sprigs of fresh oregano
12 slices of smoked bacon
250 g yogurt
4 free-range eggs
50 g grated cheese
Black pepper from the mill, fleur de sel

Arugula
Roasted pine nuts
Olive oil

Preparation method

How do you make this?

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Preheat your oven to 185°C

Place the dough in a pie dish lined with baking paper and press it well into the edges.

Place a sheet of baking paper on top, pour in baking beads or beans, and let it bake blind for 20-25 minutes.

Place the pointed peppers and the slices of bacon on another baking tray lined with baking paper, place it at the bottom of the oven and let them bake together, remove the bacon after about 10 minutes when it is nicely colored. Keep a close eye on it, depending on the thickness of the bacon this will go faster or slower.

Place it on kitchen paper, blot the fat well, remove the baked base and the peppers from the oven and let cool.

Wrap the peppers in the baking paper and let them 'sweat' for a while to make them easier to peel later.

Meanwhile, prepare the filling.

Beat the eggs with pepper and salt and mix in the yogurt and grated cheese.

Chop the oregano roughly and add it.

Pour the beads or beans back into a pot.

After a few minutes, you can peel the peppers and remove the seed cores.

Place them on a plate and blot them well dry; you don't want any moisture in the quiche.

Distribute slightly more than half of the peppers and cooked bacon on the bottom of the baked dough, pour the egg-yogurt mixture over it, place the remaining peppers and bacon on top, and add some more oregano leaves.

Crumble the feta over it and give it another twist of the black pepper mill.

Bake for 25 minutes, let it cool slightly.

Serve with arugula salad and roasted pine nuts drizzled with some olive oil.