Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 (9-inch) refrigerated pie crust
- 1 1/2 cups (240 g) chopped roasted red peppers, very well drained and patted dry
- 6 oz (170 g) feta cheese, crumbled
- 3 large eggs
- 1 cup (240 ml) half-and-half
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill (or 1 tsp dried dill)
- 1 tsp dried oregano
- 1 tsp honey
- 1 tsp lemon juice (or red wine vinegar)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika (optional)
Do This
- 1) Heat oven to 375°F (190°C). Fit crust into a 9-inch pie dish and chill 10 minutes.
- 2) Blind-bake crust at 375°F for 12 minutes with pie weights; remove weights and bake 5 minutes more.
- 3) Lower oven to 350°F (175°C). Whisk eggs, half-and-half, garlic, herbs, honey, lemon juice, salt, pepper (and paprika).
- 4) Scatter drained peppers and feta in the warm crust.
- 5) Pour custard over filling; gently nudge peppers to evenly distribute.
- 6) Bake at 350°F for 35–40 minutes until edges are set and center barely jiggles.
- 7) Cool 10–15 minutes before slicing. Serve warm or room temp.
Why You’ll Love This Recipe
- Sweet roasted peppers and tangy feta balance each other perfectly in a creamy, custardy filling.
- It looks special, but the steps are very doable for home cooks (especially with a store-bought crust).
- Great warm, room temperature, or cold—ideal for brunch, lunch, or an easy dinner.
- Make-ahead friendly and slices cleanly once slightly cooled.
Grocery List
- Produce: garlic, fresh parsley, fresh dill, lemon
- Dairy: feta cheese, eggs, half-and-half
- Pantry: roasted red peppers (jarred), refrigerated pie crust, honey, dried oregano, kosher salt, black pepper, smoked paprika (optional)
Full Ingredients
Crust
- 1 (9-inch) refrigerated pie crust (or 1 homemade single pie crust), thawed if frozen
- 1 large egg white (optional, for sealing the crust)
Roasted Red Pepper & Feta Filling
- 1 1/2 cups (240 g) roasted red peppers, chopped into 1/2-inch pieces, very well drained and patted dry
- 6 oz (170 g) feta cheese, crumbled (about 1 1/2 cups loosely packed)
- 3 large eggs
- 1 cup (240 ml) half-and-half
- 2 cloves garlic, minced (about 2 tsp)
- 2 tbsp finely chopped fresh parsley
- 1 tbsp finely chopped fresh dill (or 1 tsp dried dill)
- 1 tsp dried oregano
- 1 tsp honey
- 1 tsp lemon juice (or 1 tsp red wine vinegar)
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp smoked paprika (optional, but great with roasted peppers)
Optional Garnish (for serving)
- 1 tbsp chopped fresh parsley or dill
- Extra crumbled feta
- Thinly sliced chives (optional)
Step-by-Step Instructions
Step 1: Prep the oven and pan
Place a rack in the lower third of your oven (this helps the bottom crust brown nicely). Preheat the oven to 375°F (190°C).
Set a 9-inch pie dish on a rimmed baking sheet (this makes it easier to move in and out of the oven and catches any drips).
Step 2: Fit the crust and chill it briefly
Unroll the pie crust and gently press it into the pie dish, making sure it sits flush in the corners without stretching. Trim any excess dough to about a 1/2-inch overhang, then tuck and crimp the edge.
Chill the crust in the refrigerator for 10 minutes. This helps prevent shrinkage during blind baking.
Step 3: Blind-bake the crust for a crisp base
Line the chilled crust with parchment paper (or foil), then fill with pie weights or dried beans.
Bake at 375°F (190°C) for 12 minutes. Carefully lift out the parchment and weights, then bake for 5 minutes more, until the surface looks dry and just barely starts to turn light golden.
Optional but helpful: Brush the warm crust with 1 large egg white. This creates a thin seal that helps keep the crust crisp under the custard.
Step 4: Lower the oven temperature and prep the filling components
Reduce the oven temperature to 350°F (175°C).
Make sure your roasted red peppers are very well drained. If using jarred peppers, drain them thoroughly, then pat dry with paper towels. Excess moisture can make the pie watery and prevent it from setting cleanly.
Step 5: Whisk the custard until smooth
In a medium bowl, whisk together the eggs and half-and-half until fully combined and smooth, about 30 seconds.
Whisk in the garlic, parsley, dill, oregano, honey, lemon juice (or red wine vinegar), salt, pepper, and smoked paprika (if using). The honey gently amplifies the peppers’ sweetness without making the pie taste sugary.
Step 6: Fill the crust with peppers and feta
Scatter the chopped roasted red peppers evenly over the bottom of the partially baked crust. Sprinkle the crumbled feta over the peppers.
This layering helps distribute the filling so you get peppers and feta in every slice.
Step 7: Add custard and bake until just set
Pour the custard mixture slowly over the peppers and feta. If any peppers float to the top in one area, use a fork to gently nudge them into a more even layer.
Bake at 350°F (175°C) for 35–40 minutes, rotating the baking sheet halfway through, until the edges are set and the center still has a slight jiggle (it will finish setting as it cools). The top should be lightly browned in spots.
If the crust edge starts browning too quickly, cover just the edge with a pie shield or strips of foil for the remaining bake time.
Step 8: Cool briefly, then slice and serve
Let the pie cool on the baking sheet for 10–15 minutes before slicing. This short rest helps the custard firm up so slices hold their shape.
Serve warm or at room temperature. Finish with extra herbs and a small sprinkle of feta if you like.
Pro Tips
- Dry the peppers well: Patting them dry is the difference between a clean, custardy slice and a watery center.
- Don’t overbake: Pull the pie when the center still barely jiggles. Overbaking can cause a tougher texture and small cracks.
- Use a baking sheet: It improves heat contact for better crust browning and makes transport easy.
- Seal the crust (optional): A quick egg-white brush after blind baking helps keep the bottom crisp.
- Cool for cleaner slices: If you want extra neat slices, cool 30–45 minutes (or chill, then slice).
Variations
- Spinach add-in: Add 2 cups (60 g) baby spinach, sautéed until wilted and squeezed dry, then mix with the peppers.
- Olive and oregano: Add 1/3 cup (50 g) sliced Kalamata olives and swap dill for an extra 1 tsp oregano.
- Crustless version: Grease a 9-inch pie dish with 1 tsp olive oil or butter, skip the crust, and bake at 350°F (175°C) for 30–35 minutes.
Storage & Make-Ahead
Cool completely, then cover and refrigerate for up to 4 days. Serve cold, bring to room temperature, or rewarm slices in a 325°F (165°C) oven for 10–12 minutes (microwaving works, but the crust will soften).
Make-ahead: Blind-bake the crust up to 1 day ahead; cool, cover, and keep at room temperature. You can also mix the custard up to 24 hours ahead and refrigerate it (whisk again before using). The fully baked pie can be made 1 day ahead and served at room temperature for easy entertaining.
Nutrition (per serving)
Approximate, per 1 of 8 slices: 290 calories; 17 g fat; 22 g carbohydrates; 12 g protein; 2 g fiber; 520 mg sodium.
