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New Woman Cheese, Bacon, Zucchini and Roasted Red Pepper Quiche

New Woman Cheese, Bacon, Zucchini and Roasted Red Pepper Quiche takes flavor from Jamaican jerk spiced cheese, farm eggs and a butter crust.
Prep Time15 mins
Cook Time55 mins
Course: Breakfast, Side Dish
Cuisine: Brunch, Farm to Table
Keyword: beecher's cheese, Tart Pan Quiche
Servings: 8


  • 9" tart pan (1" deep)



  • 1 cup flour
  • 1/2 cup butter
  • 2-4 tbsp. cold water

Quiche Filling

  • 6 large eggs
  • 1/2 cup heavy cream
  • 1 cup roasted red bell pepper about 1 red bell pepper
  • 6 strips thick cut smoked bacon cooked, cut into large pieces
  • 1 small zucchini cut into thin, long ribbons
  • 2 cups Beecher's New Woman cheese grated
  • 1 pinch salt and pepper



  • Pre-heat oven to 350 degrees.
  • Place flour in a bowl. Grate in cold butter. Crumble with fingers to combine into coarse crumbs. Add cold water 1 tablespoon at a time until dough can be formed into a ball. Wrap in plastic wrap and refrigerate for 15 minutes.
  • Remove dough from refrigerator. Place on floured surface and roll out into a circle shape a little larger than your tart pan. Gently fold circle in half, for ease of moving dough to tart pan. Lay in tart pan evenly, letting edges fold over tart pan edge. Press down along edge of tart pan to remove excess dough and create an even dough edge.
  • Bake in a 350 degree oven for 15 minutes with dough weighted down (place either parchment paper or foil down with dry beans on top OR use special pie weights). Remove pie weights and cook an additional 10 minutes. Crust will be just starting to turn golden brown.

Quiche Filling

  • In a large bowl, whisk eggs and heavy cream together. Fold in roasted red bell pepper, cooked bacon, zucchini ribbons, cheese, salt and pepper.
  • Pour into prepared tart crust. Bake for 30 minutes at 350 degrees.
  • Let rest before cutting. Can be refrigerated for up to two days.