Three Pepper Quiche Tartlets
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Elevate your appetizer game with these Three Pepper Quiche Tartlets, featuring a buttery pastry crust filled with a colorful, spiced vegetable medley.
Buttery pastry crusts filled with a colorful pepper custard, baked up golden and entirely portable. They are the appetizer that appears before the party crowd has settled in. Small bites, big impression.
🥄 Ingredients
- 🫗 Pastry: 250g flour, 125g butter, 5 cl water, 1 egg yolk, 1 pinch salt
- 🫗 Filling: 3 bell peppers (red, yellow, green), 3 eggs, 3 Tbsp olive oil (20g), 2 sprigs green onion, 2 sprigs parsley, 2 garlic cloves
- 🫗 Seasoning: 1 Moroccan chili (or vegetarian pepper), 1 onion, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp nutmeg
- 🫗 Dairy: 20 cl heavy cream, grated cheese (to taste)
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
**Prepare the Pastry:** Mix flour, butter, salt, egg yolk, and water. Knead into a dough, roll out, and press into tartlet molds. Chill for 15 minutes.
**Sauté the Vegetables:** Dice the peppers and onion. Sauté in olive oil with minced garlic, herbs, and the chili pepper until soft. Season with salt, pepper, and nutmeg.
**Prepare the Custard:** In a bowl, whisk eggs and heavy cream together.
**Assemble:** Fill the pre-baked tartlet shells with the pepper mixture, pour over the egg-cream custard, and top with grated cheese.
**Bake:** Bake at 180°C (350°F) for 30 minutes until golden and set.
🎥 Video Tutorial
Three Pepper Quiche Tartlets
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Overcrowding: Do not overfill the tartlets, or the custard may spill over during baking.
- ✕
Soggy Crust: Ensure the pepper mixture is well-drained of excess oil/moisture before adding it to the shells.
🔄 Variations
Meat Lover's: Add finely diced bacon or pancetta to the pepper sauté for extra savory depth.
Herb Swap: Replace parsley with fresh basil for a more Mediterranean profile.
🧊 Storage
- 📦
Store in an airtight container in the fridge for up to 2 days; reheat in the oven to restore crispiness.
💡 Chef Tips
Blind Baking: For the crispest crust, bake the pastry shells empty for 10 minutes (using pie weights) before adding the filling.
Color Balance: Use equal parts of the three peppers to ensure a vibrant, balanced presentation.
🔗 Related Recipes
About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →