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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!

Healthy goat cheese quiche

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.

Goat cheese quiche with vegetables

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 (looking at you, Broccoli Quiche).

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.

A piece of goat cheese quiche on a plate

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!).

The Ingredients

  • 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. (Also a star in my Spinach Quiche!)
  • 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.

The Directions

  1. Prepare your pie crust dough. Chill for at least 1 hour.
  2. Press the dough into a pie dish.
  3. Line the crust with aluminum foil or parchment paper, and fill with beans or pie weights. Bake at 400 degrees F for 15 minutes.
  4. Remove the foil/paper and beans/weights. Poke holes in the crust with a fork, then bake for another 6 to 8 minutes.
Onions in a pan
  1. Sauté the onions in a skillet.
Caramelized onions in a pan
  1. Continue to cook until tender and caramelized.
Caramelized onions and spinach in a pot
  1. Slowly add the spinach. Stir in the garlic and spices.
Whisked eggs in a bowl
  1. Whisk the milk and eggs together, then incorporate the spinach mixture, cheese, and red pepper.
An unbaked goat cheese quiche
  1. Pour the filling mixture into the crust, and bake at 350 degrees F for 45 minutes to 1 hour.
  2. 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.
Goat cheese quiche with pie crust

Wine Pairing

Pair this quiche with Pinot Gris, Riesling, Sauvignon Blanc, or Cabernet Franc.

Recipe Variations

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.
Easy goat cheese quiche on a plate

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.
Sliced goat cheese quiche with spinach

What to Serve with Goat Cheese Quiche

Goat cheese quiche with spinach
  • 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.

Bon appetit!

Goat Cheese Quiche

4.78 from 44 votes
This caramelized goat cheese quiche with spinach has rich flavors, a creamy filling, and a crisp, buttery crust. Perfect for brunch or weeknight meals!

Prep: 40 minutes
Cook: 35 minutes
Total: 1 hour 15 minutes

Servings: 6 slices



  • 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.


Calories: 302kcalCarbohydrates: 22gProtein: 12gFat: 18gSaturated Fat: 8gTrans Fat: 1gCholesterol: 123mgPotassium: 312mgFiber: 2gSugar: 5gVitamin A: 1913IUVitamin C: 14mgCalcium: 137mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

4.78 from 44 votes (30 ratings without comment)

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  1. This was perfect! The goat cheese adds the perfect tang and it cooks up very light and fluffy. I over baked my crust a little and it was barely noticeable. The whole family loved it.5 stars

  2. The recipe sounds wonderful! I am planning to make it for Easter.
    Is it possible to make it in a 9 x 13 pan? rather than two pie shaped ?5 stars

    1. Hi Eloise, I have actually never made a quiche in a 9X13 pan so I am unable to say. If you decide to experiment, let me know how it goes.

  3. Made this for Easter and it was so delicious and easy to make! It was a big hit and I’ll definitely make it again.5 stars

    1. Hi Kathy! I’ve never tested this recipe with frozen spinach, so I can’t say for certain. You’ll want to use a bit less of the frozen spinach since it doesn’t cook down as much as fresh. I also recommend thawing and draining the spinach before adding it to the recipe. I hope you enjoy it!

  4. I make quiche a lot and this had to be my favorite. I did tweak a couple things. I swapped out the flour crust for a potato crust and added an extra egg (I’m in high altitude and my quiche usually dont set unless i add an extra egg). I will definitely make this again.5 stars

  5. Erin, what’s the scoop about using Whole milk, vs. 2%? My Dad has cancer, so we want big calories for all meals ❤️ But I also want delicious, fluffiness!

    Happiest Holidays!5 stars

  6. Haven’t made it yet – planning to and it sounds fantastic.
    What kind of goat cheese do you use? I have the gouda-style and I have goat cheese shreds, but at the moment I don’t have any of the soft goat cheese.
    Thanks!5 stars

    1. Hi Pat! For this recipe I’ve tested it with the soft goat cheese, but the shreds *might* work? If you decide to experiment, I’d love to know how it goes!

    1. Hi Dawn! They are sliced. There is a picture of them in the post itself if you’d like to see how they are supposed to look. Enjoy!

  7. Our family LOVES this recipe! While I know I can make 2 quiches at a time, have you ever made this in a 13×9 glass dish for a larger crowd? If so, can you post the recipe or suggestions. Thanks! Sue5 stars

  8. Loved this quiche. Very tasty. I did cover the crust with foil during the last bake which helped create an even, golden, flaky crust.5 stars

  9. Hi Erin, want to try the goat cheese quiche, forgot to buy the spinach. I do though have tons of basil in the garden , do you think that would be an acceptable swap?

    1. Hi Iris, I don’t think basil is a good swap for the spinach. You’d want to use kale or maybe even arugula. Hope this helps!

  10. I have made this quiche twice now! First had it at my sister-in-laws house and she let me know where she found the recipe . Love ,love love it ! Thank you ! I did substitute cherry tomatoes for the red pepper . YUM5 stars

  11. I made this for Easter Brunch and never got a piece! It was the first thing gone on a big buffet. I can’t say that it was good because I never tried it! But the family raved about it, declaring it was the best quiche ever. I only added 4oz of goat cheese because that’s what I had (the packages were 4oz packages). And the only goat cheese I could find was goat cheese with herbs. But with requests to “not change a thing” I think I will make this one adjustment. I didn’t have fresh ground pepper, so I used 3/4 tsp ground instead. Other than those two things, I followed the recipe. Guess I’ll be making this again soon. Maybe I’ll get to taste it next time! Thanks for a delicious recipe!5 stars

    1. Hi Phyllis, you probably could. It would be similar to this crustless quiche recipe: Enjoy!

  12. Baking as I type
    Not sure why mine had maybe a cup plus to much liquid??
    Did this call for a deep pie crust?

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