Bell Pepper Quiche with Pine Nut Crust

Bell Pepper Quiche with Pine Nut Crust - A unique Spanish-inspired quiche perfect for brunch! |

I spent a lot of my time in culinary school watching the chefs yell at fellow students. The chefs weren’t mean; most of them were actually quite nice people. It’s just that it was community college. With mostly 19-year-old students. Many of them cocky, fresh-out-of-high-school boys who may have dabbled in the kitchens at a local diner or chain restaurant, and thought they knew everything about cooking already. They didn’t listen to instructions, and were often cavalier with the expensive ingredients the school had purchased for us to use. The chefs had no patience for this kind of behavior.

At the wise old age of 27, I knew better than most of the these teenage boys. I knew to respect the chefs (answering every direction with “Yes, Chef!”), keep my head down, work hard and shut up. And maybe secretly crack a smile when the most obnoxious of these boys got yelled at. I remember it well. He put a huge tray of pine nuts in the oven to be toasted. And walked away. For far too long. When he returned, the chef had already beaten him there – he was holding a pan with almost $100 worth of pine nuts that had been burnt to a crisp. THERE WAS SO MUCH YELLING.

Bell Pepper Quiche with Pine Nut Crust - A unique Spanish-inspired quiche perfect for brunch! |

Now, whenever I work with Diamond of California pine nuts at home, I’m super careful about it. I don’t want to waste a single one of these gems. They have a light and delicate flavor, with a slight “piney” overtone (for lack of a better description). I love them in salads and sweet baked goods, and they also make a perfect flavor pairing with cheese, eggs and peppers. With this in mind, and with Mother’s Day coming up next month (my mom always requests quiche), it seemed natural to start testing out some quiche recipes.

I’m upping my quiche game this year with homemade crust! Really, with a food processor at the ready, there’s no reason not to. I buzzed up a quick crust with flour, butter, pine nuts and a bit of Parmesan cheese. I pressed it into a tart pan, baked it a bit, then filled the crust with roasted bell peppers, feta cheese, thyme and an eggy custard. Treat Mom to a savory slice of this Spanish-inspired bell pepper quiche . . . just don’t burn it, OK?

Bell Pepper Quiche with Pine Nut Crust - A unique Spanish-inspired quiche perfect for brunch! |

Yield: 6 servings

Bell Pepper Quiche with Pine Nut Crust

Bell Pepper Quiche with Pine Nut Crust
Prep Time 30 minutes
Cook Time 45 minutes


For the Pine Nut Crust:

  • 1 stick (8 tablespoons) cold unsalted butter, cubed
  • 1-1/4 cups all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 1 tablespoon granulated sugar
  • Pinch of kosher salt
  • 3 tablespoons ice water, plus additional if needed

For the Quiche Filling:

  • 3 bell peppers (I used 1 each green, red and yellow), cut into 1/2-inch rings
  • Nonstick cooking spray
  • 1 cup feta cheese

For the Custard:

  • 3 eggs
  • 1/2 cup heavy cream
  • 1 tablespoon chopped fresh thyme leaves
  • Pinch of white pepper


  1. Prepare crust: Place butter, flour, cheese, pine nuts, sugar and salt in bowl of food processor fitted with knife blade attachment. Pulse food processor until coarse crumbs form. Add ice water and pulse until dough just comes together in a ball. If mixture is too dry, add additional water, 1 tablespoon at a time, until it comes together.
  2. Transfer dough to work surface and pat into a thick disk. Wrap tightly in plastic wrap and refrigerate at least 1 hour or up to 2 days.
  3. Meanwhile, roast bell peppers: Preheat oven to 400 degrees F. Place pepper rings on rimmed baking pan; lightly spray with cooking spray. Roast 15 minutes or until softened and lightly browned in spots.
  4. Finish preparing crust: Lightly flour work surface and rolling pin; roll dough into 13-inch round. Transfer to 9½-inch round tart pan; pat down and cut off excess dough. Fill with pie weights or dry beans. Place tart pan on rimmed baking pan; transfer to oven and bake 15 minutes.
  5. Meanwhile, prepare custard: In large liquid measuring cup, whisk together eggs, cream, thyme and white pepper.
  6. Remove weights from crust; reduce oven temperature to 350 degrees F. Spread feta over crust; arrange pepper rings over feta. Pour egg mixture over peppers. Bake 45 to 50 minutes or until eggs are set. Transfer to wire rack; let stand 10 minutes. Slice and serve warm or at room temperature.

This is a sponsored post written by me on behalf of Diamond of California. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.