Roasted Red Pepper Quiche

Instructions

1. Prepare the crust
   Preheat oven to 375°F (190°C). Place pie crust in a 9-inch (23cm) quiche dish or pie plate. Prick the bottom with a fork several times. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and parchment and bake for 5 more minutes until light golden. Remove from oven and let cool slightly.
2. Sauté the vegetables
   While the crust is baking, heat olive oil in a skillet over medium heat. Add sliced onions and cook until soft and translucent, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant. Remove from heat and let cool slightly.
3. Prepare the filling
   In a large bowl, whisk together eggs, heavy cream, and milk until well combined. Stir in 1 cup of the Gruyère cheese, all of the feta, chopped basil, thyme, salt, black pepper, and cayenne (if using).
4. Assemble the quiche
   Spread the sautéed onions and garlic evenly over the bottom of the partially baked crust. Arrange the roasted red pepper slices in an attractive pattern on top of the onions. Pour the egg mixture carefully over the vegetables.
5. Add final touches
   Sprinkle the remaining 1/2 cup of Gruyère cheese evenly over the top of the quiche. This will create a beautiful golden crust when baked.
6. Bake the quiche
   Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown. The quiche should be slightly jiggly in the center but not liquid. If the crust edges brown too quickly, cover them with strips of aluminum foil.
7. Rest and serve
   Remove the quiche from the oven and let it rest for at least 15 minutes before slicing. This allows the custard to set completely. Serve warm or at room temperature with a fresh green salad.