Balkan Quiche (with Ajvar and Peppers) Recipe

Learn how to make this homemade Balkan quiche featuring smoky ajvar (roasted red pepper spread) and colorful bell peppers. This easy baking recipe combines traditional Balkan flavors with a buttery shortcrust pastry for the best savory tart that's perfect for brunches or light dinners.

Difficulty:

Intermediate

Prep Time:

40 mins

Cook Time:

45 mins

Serves:

1 quiche (8 slices)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">220g all-purpose flour</li><li class="ingredients-single-item">120g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">3 tbsp ajvar (Balkan roasted red pepper spread)</li><li class="ingredients-single-item">1 red bell pepper, diced</li><li class="ingredients-single-item">1 yellow bell pepper, diced</li><li class="ingredients-single-item">1 medium onion, finely chopped</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">150g feta cheese, crumbled</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">200ml heavy cream</li><li class="ingredients-single-item">2 tbsp fresh thyme leaves (or 1 tsp dried)</li><li class="ingredients-single-item">1 tsp smoked paprika</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">Salt and black pepper to taste</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice

🔥 Calories: 320 calories

🥑 Fat: 22 g

🧈 Saturated Fat: 12 g

🍞 Carbohydrates: 21 g

🍭 Sugar: 3 g

🍗 Protein: 10 g

🫀 Cholesterol: 135 mg

🧂 Sodium: 380 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) quiche dish or tart pan</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Parchment paper</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the pastry by placing the flour and salt in a large bowl. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. The butter must be very cold to achieve a flaky pastry texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the ice-cold water one tablespoon at a time, mixing with a knife until the dough just comes together – avoid overworking which would develop gluten and make the pastry tough. Form into a disk, wrap in cling film, and chill in the refrigerator for at least 30 minutes to relax the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry chills, heat olive oil in a skillet over medium heat. Add the onion and sauté for 5 minutes until soft and translucent. Add the diced bell peppers and garlic, cooking for another 5-7 minutes until the peppers have softened but still maintain some bite. Season with salt and pepper, then set aside to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (350°F). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, large enough to line your quiche dish. The pastry should be thin but sturdy enough to hold the filling without breaking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Carefully transfer the pastry to your quiche dish, pressing it gently into the corners. Trim any excess pastry, leaving a small overhang to allow for shrinkage. Prick the base all over with a fork to prevent air bubbles forming during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the pastry case with parchment paper and fill with baking beans or pie weights. Blind bake for 15 minutes, then remove the paper and weights and bake for a further 5 minutes until the base is just beginning to color. This crucial step prevents a soggy bottom in your quiche.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a bowl, whisk together the eggs and cream until well combined. Stir in the fresh thyme and smoked paprika. Season lightly with salt and pepper, remembering that the feta cheese will add saltiness to the final dish.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Spread the ajvar evenly over the base of the partially baked pastry case. The ajvar provides a flavor-packed foundation that infuses the entire quiche with its distinctive Balkan character.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Scatter the cooled pepper and onion mixture over the ajvar, then sprinkle the crumbled feta cheese evenly across the top. The layering of ingredients ensures each bite has a balanced flavor profile.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully pour the egg mixture over the filling, ensuring everything is evenly coated but not overfilled. The custard should come just below the rim of the pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 25-30 minutes until the filling is set but still has a slight wobble in the center. The quiche will continue cooking slightly after removal from the oven due to residual heat.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the quiche to cool for at least 15 minutes before serving. This resting period allows the custard to set fully and makes it easier to slice cleanly. Serve warm or at room temperature with a fresh green salad for a complete meal.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Balkan Quiche (with Ajvar and Peppers)?

This Mediterranean quiche features all-purpose flour, butter, ajvar (roasted red pepper spread), bell peppers, onion, garlic, feta cheese, eggs, heavy cream, fresh thyme, smoked paprika, and olive oil. The star ingredient is ajvar, which gives the quiche its distinctive Balkan flavour.

How to cook Balkan Quiche (with Ajvar and Peppers) at home?

Learn how to cook Balkan Quiche (with Ajvar and Peppers) by first making a buttery shortcrust pastry, blind baking it until golden, then layering with smoky ajvar, sautéed peppers and onions, and crumbled feta. Pour over an egg custard seasoned with thyme and smoked paprika, then bake until set but still slightly wobbly in the centre. Rest before slicing for perfect results.

What is ajvar and where can I find it for Mediterranean recipes?

Ajvar is a roasted red pepper and aubergine spread originating from the Balkans. It has a smoky, slightly sweet flavour with varying degrees of spiciness. You can find ajvar in international food shops, Eastern European grocery stores, well-stocked supermarkets, or online. Brands like Podravka and Vava are authentic options.

Can I make this quiche ahead of time for entertaining?

Yes! This Mediterranean quiche is perfect for make-ahead entertaining. You can prepare it completely 1-2 days in advance and refrigerate. Alternatively, blind bake the pastry case and prep the fillings separately. The baked quiche also freezes beautifully for up to 3 months—simply thaw overnight and warm before serving.

What wine pairs well with a feta and roasted pepper quiche?

A crisp white wine with good acidity complements the tanginess of the feta and smokiness of the ajvar beautifully. Try a Macedonian or Greek Assyrtiko, a vibrant Sauvignon Blanc, or a dry rosé from Provence. For red wine lovers, a light-bodied Pinot Noir or Gamay would also pair nicely with this Balkan-inspired dish.

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