Roasted Red Pepper and Goat Cheese Breakfast Quiche with a Quinoa Crust
There is something deeply satisfying about pulling a golden, fragrant quiche out of the oven on a slow morning. This roasted red pepper and goat cheese breakfast quiche gives you all that comfort without the heavy cream and butter-laden pastry crust of a traditional version. Instead, the base is made from cooked quinoa pressed into a pan and lightly crisped, adding a nutty flavour, extra fibre, and a solid hit of plant protein right from the start. It holds together beautifully, slices cleanly, and honestly tastes better than a standard shortcrust once you try it.
The filling is where this recipe really earns its place at the breakfast table. Roasted red peppers bring a natural sweetness and deep colour that lights up every slice. They are paired with baby spinach, spring onions, and garlic for a vegetable-forward base that keeps the fibre count high and the calorie count sensible. The egg mixture uses a combination of whole eggs and egg whites, which boosts the protein without adding extra saturated fat. A modest amount of creamy goat cheese is crumbled throughout, melting into pockets of tangy richness that contrast beautifully with the sweet peppers. A small amount of reduced-fat milk keeps the texture custardy and smooth. The result is a filling that sets firmly but stays tender, with every bite offering something a little different.
Nutrition is built into every decision here. Traditional quiche recipes often rely on double cream and a generous hand with full-fat cheese, pushing a single slice past 450 calories before you have even added a side dish. This version comes in around 310 calories per slice, with over 20 grams of protein and nearly 4 grams of fibre. The quinoa crust contributes all nine essential amino acids, making this a genuinely complete protein meal. Goat cheese, while still indulgent in flavour, is naturally lower in calories and easier to digest than many cow's milk cheeses, and a little goes a long way when the peppers and eggs are doing so much flavour work alongside it. Roasting the peppers yourself takes about 20 minutes and transforms their flavour completely, but jarred roasted peppers in water work well on a busy morning too.
This quiche is genuinely versatile. You can make it on a Sunday, refrigerate it, and slice portions throughout the week for quick weekday breakfasts that reheat in minutes. It travels well to a brunch gathering, sits happily at room temperature for a couple of hours, and pleases both vegetarian guests and those who simply want something lighter than a full cooked breakfast. Serve it alongside a simple green salad, some sliced avocado, or a bowl of fresh fruit and you have a complete, balanced meal that keeps you full well into the afternoon. Once you make a quiche with a quinoa crust, it is genuinely hard to go back.
Ingredients
- 1.5 cups cooked quinoa (cooled to room temperature)
- 1 large egg white (for binding the crust)
- 0.3 tsp garlic powder (for the crust)
- 0.3 tsp fine sea salt (for the crust)
- 2 medium red bell peppers (roasted, skins removed, roughly chopped)
- 2 cups baby spinach (roughly chopped)
- 3 whole spring onions (thinly sliced)
- 2 cloves garlic (minced)
- 1 tsp olive oil (for sauteing)
- 4 large whole eggs (free range if possible)
- 4 large egg whites (approximately 120ml)
- 0.5 cup reduced-fat milk (or unsweetened oat milk for dairy-free)
- 80 g soft goat cheese (crumbled)
- 2 tbsp grated parmesan (for the top)
- 0.5 tsp smoked paprika
- 0.3 tsp black pepper (freshly ground)
- 0.5 tsp fine sea salt (for the filling)
- 1 tbsp fresh thyme leaves (or 0.5 tsp dried thyme)
Instructions
- 1
Preheat your oven to 200 degrees Celsius (180 fan, gas mark 6). Lightly spray a 9-inch round pie dish or tart tin with olive oil spray.
A ceramic or glass dish gives the most even heat distribution for a quiche.
- 2
If roasting your own peppers, place them directly on a baking tray and roast for 20 to 25 minutes, turning once, until the skins are charred and blistered. Transfer to a bowl, cover with a plate, and rest for 10 minutes. Peel away the skins, remove the seeds, and roughly chop the flesh. Set aside.
Jarred roasted peppers in water are a great time-saving swap. Drain and pat them dry before using.
- 3
Make the quinoa crust. In a bowl, combine the cooled cooked quinoa with one egg white, garlic powder, and a quarter teaspoon of sea salt. Mix thoroughly until everything is evenly coated. Press the mixture firmly and evenly into the base and up the sides of the prepared dish, compressing it as tightly as you can.
Use the flat bottom of a measuring cup to press the crust down firmly. A compact crust holds together much better after baking.
- 4
Bake the quinoa crust for 15 minutes until it feels set and lightly golden at the edges. Remove from the oven and reduce the temperature to 180 degrees Celsius (160 fan, gas mark 4).
Pre-baking the crust is key. It prevents any sogginess once the egg filling goes in.
- 5
While the crust bakes, heat the olive oil in a small frying pan over medium heat. Add the spring onions and garlic and cook for two minutes until softened. Add the baby spinach and stir for one minute until just wilted. Remove from the heat and set aside.
- 6
In a large jug or mixing bowl, whisk together the four whole eggs, four egg whites, reduced-fat milk, smoked paprika, black pepper, and the remaining half teaspoon of sea salt until smooth and well combined.
Whisking the eggs and whites together thoroughly prevents streaky lines in the finished filling.
- 7
Scatter the sauteed spinach and onion mixture evenly across the pre-baked quinoa crust. Arrange the chopped roasted red peppers over the top, then crumble two thirds of the goat cheese evenly across the filling. Sprinkle over the fresh thyme.
- 8
Carefully pour the egg mixture over the vegetables and cheese, filling the crust to just below the rim. Crumble the remaining goat cheese over the surface and scatter the grated parmesan on top.
Pour slowly to avoid dislodging the vegetables. A jug makes this much easier than a bowl.
- 9
Bake for 28 to 32 minutes until the filling is just set with a very slight wobble in the very centre. A skewer inserted halfway between the centre and the edge should come out clean.
Do not overbake. The residual heat will finish setting the centre once it is out of the oven.
- 10
Allow the quiche to cool in the dish for at least 10 minutes before slicing. This resting time helps the filling firm up and makes clean, neat slices much easier.
For the cleanest slices, use a sharp knife and wipe it clean between cuts.
Nutrition per serving
310kcal
Calories
21g
Protein
18g
Carbs
14g
Fat
3.8g
Fibre
4g
Sugar
420mg
Sodium
Pro Tips
- ✓
Cool your quinoa completely before making the crust, otherwise the egg white can scramble and the crust will not bind properly.
- ✓
Roast your peppers a day ahead and refrigerate them. It takes one task off your morning and the flavour actually deepens overnight.
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If your crust edges start browning too quickly during the final bake, cover them loosely with a small strip of aluminium foil.
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Let the quiche reach room temperature before refrigerating. Putting a hot quiche straight into the fridge can make the filling watery.
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For extra protein, stir two tablespoons of plain Greek yoghurt into the egg mixture before pouring it in. It adds creaminess without significant extra calories.
Frequently Asked Questions
Variations
- •
Asparagus and Goat Cheese Breakfast Quiche
Replace the roasted red peppers with 12 to 15 thin asparagus spears, trimmed and halved. Arrange them decoratively on top of the filling before baking for an elegant, seasonal alternative.
- •
Sun-Dried Tomato and Goat Cheese Quiche
Swap the roasted peppers for 60 grams of sun-dried tomatoes in water, drained and roughly chopped. Add a handful of fresh basil leaves to the filling for a Mediterranean flavour profile.
- •
Turkey Bacon and Roasted Red Pepper Quiche
Add 3 to 4 slices of cooked turkey bacon, chopped into small pieces, scattered across the filling before pouring in the egg mixture. This adds extra protein and a smoky depth that pairs wonderfully with the tangy goat cheese.
- •
Dairy-Free Roasted Pepper Quiche
Use unsweetened oat milk in place of reduced-fat milk and substitute the goat cheese with a plant-based cream cheese. Omit the parmesan or use a vegan parmesan alternative. All other steps remain the same.
Substitutions
- •Quinoa (for crust) → Cooked brown rice or cauliflower rice (Brown rice gives a similarly sturdy crust. Cauliflower rice creates a lighter, lower-carb base but needs to be very well drained to avoid a soggy result.)
- •Goat cheese → Feta cheese or ricotta (Feta is the closest in texture and tanginess. Ricotta gives a milder, creamier result and blends more smoothly into the egg mixture.)
- •Reduced-fat milk → Unsweetened oat milk or almond milk (Both work well for a dairy-free version. Oat milk gives a slightly creamier texture closer to the original.)
- •Baby spinach → Kale or rocket (Chop kale finely and saute for an extra minute or two as it is tougher than spinach. Rocket can be stirred in raw just before pouring the egg mixture.)
- •Fresh thyme → Fresh rosemary or dried oregano (Use half the quantity if switching to dried herbs. Rosemary pairs especially well with roasted peppers and goat cheese.)
🧊 Storage
Store leftover quiche covered in the refrigerator for up to 4 days. Reheat individual slices in a 160 degree Celsius oven for 10 minutes or microwave on medium power for 90 seconds. The quiche can also be frozen in individual portions wrapped tightly in cling film for up to 2 months. Thaw overnight in the fridge before reheating.
📅 Make Ahead
The entire quiche can be baked up to 2 days in advance and refrigerated. The quinoa crust and roasted peppers can also be prepared separately up to 3 days ahead and stored in the fridge until needed. Assembling and baking takes around 40 minutes from that point.
