A sidewalk café, a glass of crisp white, and a slice of Goat Cheese Quiche. If this sounds like a little piece of heaven to you too, then this is the quiche recipe for you!
A mixture of caramelized onions, sauteed spinach, and luscious creamy puddles of goat cheese that melt into every bite, this quiche filling is nothing short of sublime.
It has my ideal ratio of quiche mix-ins—heavy on the vegetables with just enough custard to hold it all together.
The blend of ingredients complements and enhances one another beautifully. A crisp, golden crust provides just the right counterpoint to the luscious interior.
In short, this goat cheese quiche is as perfect as a sunny day at the best table at your favorite neighborhood café.
5 Star Review
“I am a fool for goat cheese! I love everything about this!”— Cassie —
Quiche: A Make-Ahead Meal for Any Occasion
While you might typically think of quiche as a strictly brunch affair (and it is a magnificent choice, along with these other breakfast recipes), it’s also a fantastic option for weeknight dinners.
In fact, the French eat quiche for lunch and dinner, versus at breakfast.
- Quiche is a breeze to prep in advance (see make-ahead tips below), especially this Easy Quiche Recipe.
- A slice reheated for lunch is a real afternoon upgrade.
- Quiche freezes like a champ.
- Quiche looks fancy. If you are entertaining, everyone will go crazy for it!
Do future you a favor: double this goat cheese quiche recipe. (You might as well, it takes the same amount of time!)
Tuck the second quiche away in the freezer, either whole or wrapped individual slices, then reheat on demand.
How to Bake the Best Goat Cheese Quiche
This recipe is flexible on the vegetables you can include.
The two ingredients I beg you not to swap, however, are the caramelized onions and goat cheese.
- Caramelized onions give this quiche incredible complexity. They take it from everyday fare to a meal that truly will make you feel like you are in a restaurant.
- Goat cheese is one of the best cheeses to use for quiche. The way soft, tangy goat cheese melts into the eggs is so idyllic, it will be hard to imagine it any other way (this Sweet Potato Quiche agrees!).
- Pie Crust. A flaky, tasty crust is key for any top-notch quiche recipe. For an easy, delicious homemade pie crust, try my Darn Good Whole Wheat Pie Crust or Oil Pie Crust. You could also use a store-bought pie crust.
- Caramelized Onions. To caramelize onions, cook them low and slow for 20 to 30 minutes. The longer and more gently you cook them, the sweeter they will be.
- Since caramelizing onions does take a good amount of time, I like to make them in big batches, then freeze portions in individual containers.
- Caramelized onions are easy to cook in the background while you are working on other kitchen tasks. No need to babysit them—just give them a stir every now and then.
- Goat Cheese. As I mentioned above, this is a must-have addition that makes the quiche ridiculously delicious!
- 2% Milk + Eggs. The duo that gives this quiche filling its perfect fluffy, creamy texture and flavor. 2% milk has just the right amount of richness.
- Baby Spinach. A simple and nutritious addition. Spinach is rich in fiber, vitamins, and minerals.
- Oregano. Dried oregano adds a nice herby flavor to the filling and complements the goat cheese.
- Roasted Red Pepper. Adds sweetness and bold flavor to the quiche filling.
- Prepare your pie crust dough. Chill for at least 1 hour.
- Press the dough into a pie dish.
- Line the crust with aluminum foil or parchment paper, and fill with beans or pie weights. Bake at 400 degrees F for 15 minutes.
- Remove the foil/paper and beans/weights. Poke holes in the crust with a fork, then bake for another 6 to 8 minutes.
- Sauté the onions in a skillet.
- Continue to cook until tender and caramelized.
- Slowly add the spinach. Stir in the garlic and spices.
- Whisk the milk and eggs together, then incorporate the spinach mixture, cheese, and red pepper.
- Pour the filling mixture into the crust, and bake at 350 degrees F for 45 minutes to 1 hour.
- Let cool for about 15 minutes, then DIG IN!
Making the quiche base cripsy
One of the most wonderful parts of quiche is the contrast of the crisp crust base with the creamy filling. To keep your quiche from getting soggy, follow these tips:
- Blind Bake. You make your quiche base crispy by ensuring that the crust is baked prior to adding the filling (blind baked), as this recipe recommends. This method helps firm up the crust so that it doesn’t become soggy once the liquid filling is added.
- Poke Holes in Your Crust. Also recommended in this recipe is pricking holes in your crust with a fork. Poking small holes around the crust helps steam escape during baking and results in a more evenly cooked crust.
Pair this quiche with Pinot Gris, Riesling, Sauvignon Blanc, or Cabernet Franc.
Like any quiche recipe, this one is made to be messed with.
Tune into your own preferences (or the contents of your refrigerator drawer) and build the veggie goat cheese quiche of your desires.
- Not feeling spinach but want something green? Try a broccoli goat cheese quiche.
- Carton of creminis on the verge of going bad? A mushroom and goat cheese quiche is assuredly fantastic!
- Can’t resist bacon? We both know a few crisp, crumbled slices folded into the quiche filling would taste magnifique!
- For a spin on quiche Lorraine (which uses a blend of two of the other best cheeses for quiche, gruyere, and cheddar), check out my Crustless Quiche.
Make Ahead & Storage Tips
For easy planning, every component of quiche can also be made in advance, allowing you to toss the prepared ingredients together and bake immediately.
- To Make Ahead. Caramelize the onions up to 3 days in advance and store them in the refrigerator (or you can freeze them for up to 2 months). Prebake the crust up to 3 days in advance, and store it in the refrigerator. You can also prepare the entire quiche ahead of time. Cover it and store it in the refrigerator up to 1 day in advance, or freeze it for up to 3 months. If frozen, let thaw overnight in the refrigerator before reheating.
- To Store. Refrigerate leftover quiche in an airtight storage container for up to 3 days.
- To Reheat. Rewarm quiche in a pie dish in the oven at 350 degrees F or in the microwave.
- To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to. 3 months. Let thaw overnight in the refrigerator before reheating.
Breakfast & Brunch
Breakfast & Brunch
Recommended Tools to Make this Recipe
- Pie Dish. A must-have for making this quiche.
- Whisk. Make messes a thing of the past with this easy-to-use whisk.
- Large Skillet. Perfect for caramelizing the onions.
Whether you serve it as the centerpiece of a special brunch or pull it together on a weeknight using the make-ahead tips listed here, this goat cheese quiche is just right.
Goat Cheese Quiche
- 1 9- inch pie crust recommended: Whole Wheat Pie Crust or Oil Pie Crust
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion
- 3 cups fresh baby spinach roughly torn or chopped
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano
- 1 clove garlic minced (about 1 teaspoon)
- ½ cup diced roasted red pepper from a jar or homemade roasted red peppers, patted dry
- 5 ounces goat cheese
- 1 cup 2% milk
- 4 large eggs
- Get ready: Make your crust if needed and be sure it is well chilled for at least 1 hour. When ready to make the quiche, preheat your oven to 400 degrees F.
- Blind bake the crust: Lightly flour your work surface and a rolling pin (if you don’t have a rolling pin, a wine bottle will work in a pinch). Roll out one crust into an 11-inch circle. Roll the dough away from you, rotating the dough a quarter turn every few rolls. Fit into a 9-inch pie dish and fold or crimp the edges as desired. (If doing the oil pie crust recipe, press the dough directly into the dish as directed).
- Line the crust with aluminum foil or parchment paper (if using parchment paper, crinkle it up first so that it is easier to shape). Fill with dried beans or pie weights. Bake until the edges of the crust are beginning to brown, about 15 minutes.
- Carefully remove the foil and beans (the beans cannot be eaten but can be saved for future pies). Prick the pie crust all over with the tines of a fork, then return to the oven and continue baking until the bottom is lightly browned, about 6 to 8 minutes more. Set aside to cool.
- Reduce the oven temperature to 350 degrees F.
- Prepare the filling: Heat the oil in a large skillet or Dutch oven over medium-low. Add the onion and saute it slowly and gently.
- Stir periodically, until it is completely tender caramelized, at least 30 minutes. Patience is key and will be rewarded!
- Stir in the spinach a few handfuls at a time, until it wilts. Stir in the garlic, salt, pepper, and oregano. Let cook 30 additional seconds. Remove the skillet from the heat.
- In a mixing bowl, whisk together the milk and eggs. Fold in the spinach mixture, goat cheese, and red pepper.
- Bake the quiche: Carefully pour the filling into the crust. Bake at 350 degrees F until the center is just set, about 45 minutes to 1 hour. To check for doneness, I like to insert a sharp knife in the center. It should look moist but not runny.
- Let the quiche cool for 15 minutes. Slice and serve warm or at room temperature.
- TO MAKE AHEAD: Caramelize the onions up to 3 days in advance and store them in the refrigerator (or you can freeze them for up to 2 months). Prebake the crust up to 3 days in advance, and store it in the refrigerator. You can also prepare the entire quiche ahead of time. Cover it and store it in the refrigerator up to 1 day in advance, or freeze it for up to 3 months. If frozen, let thaw overnight in the refrigerator before reheating.
- TO STORE: Refrigerate leftover quiche in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm quiche in a pie dish in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to. 3 months. Let thaw overnight in the refrigerator before reheating.
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