This goat cheese quiche bakes up ultra-creamy with tangy chèvre, nutty Gruyère, fresh chives, and sweet sun-dried tomatoes in a flaky, blind-baked crust. Toasted pine nuts add crunch while a simple egg-and-half-and-half custard delivers a tender, slice-clean set every time.
Why You’ll Love This Goat Cheese Quiche
What’s not to love about a breakfast classic that’s packed with flavor and easy to prepare?
- Elegant yet simple – This quiche is brunch-worthy but weeknight-simple and reheats beautifully.
- Perfectly balanced flavor – Creamy, tangy custard with balanced salt-acid-fat is the best combination for your taste buds.
- Foolproof blind bake – Blind baking means a crisp, non-soggy crust, because no one likes a soggy crust.
Recipe Essentials
The ingredient list for this goat cheese quiche is short and sweet! A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Pie crust – You can either make your own homemade pie crust, or buy your favorite premade version at the store.
- Large eggs
- Half and half
- Coarse kosher salt
- Ground black pepper
- Goat cheese
- Gruyere cheese
- Fresh chives
- Sundried tomatoes
- Pine nuts
How to Make Goat Cheese Quiche (Step-by-Step)
Because it’s so easy, this might be one of your new go-to brunch favorites.
- Blind bake the crust until lightly golden and allow it to cool.
- Whisk custard. Combine the eggs, half-and-half, salt and pepper to make the custard filling.
- Layer fillings in the cooled crust with the goat cheese, Gruyère, chives, sundried tomatoes and pine nuts.
- Pour the custard to just below rim (don’t overfill or it will overflow) and bake the quiche until it is set or a knife comes out clean when pierced.
- Rest 15 minutes to set and ensure clean slices. Garnish with extra chives, if you’d like.
Variations and Swaps
You can change up this goat cheese quiche just about any way you’d like to. Here are some ideas.
- Veggie swap: Swap the sundried tomatoes for sautéed leeks or spinach; roasted red peppers.
- Cheese swap: You could use feta instead for a sharper tang; Emmental for mellow nuttiness.
- Herb twist: Try adding in some dill, tarragon, or basil in place of the chives.
- Gluten-free: Make it gluten-free by using a gluten-free crust or make it crustless.
Make it A Meal
I personally like to serve this goat cheese quiche for breakfast or brunch. If you’re doing the same, I suggest pairing with some crispy bacon or breakfast sausage. Fruit salad is always a great option too.
If opting for more of a lunch, an arugula salad with a light vinaigrette would be perfect. You could also pair it with a bowl of warm soup like tomato bisque.
More Easy Vegetarian Recipes
Looking for more vegetarian options? Here are some of our favorites.
Goat Cheese Quiche Recipe
Ingredients
- 1 homemade pie crust OR premade pie crust
- 4 large eggs
- 1 cup half-and-half
- ½ teaspoon coarse kosher salt
- ¼ teaspoon ground black pepper
- 4 ounces goat cheese , crumbled
- ½ cup Gruyère or Swiss cheese , freshly shredded
- 3 tablespoons fresh chives , finely chopped
- ⅓ cup sun-dried tomatoes in oil , drained, blotted and finely chopped
- 3 tablespoons pine nuts , toasted
Instructions
- Preheat the oven to 350°F. Fold the 1 homemade pie crust OR premade pie crust into a deep 9-inch pie plate. Fill with pie weights and blind bake for 18-20 minutes. The crust should be lightly golden brown. Remove and allow it to cool, removing the pie weights. This step can be done ahead of time.
- When ready to bake the quiche, preheat the oven again to 350°F.
- In a medium bowl, whisk together the 4 large eggs, 1 cup half-and-half, ½ teaspoon coarse kosher salt and ¼ teaspoon ground black pepper. Set aside.
- In the cooled crust, sprinkle and layer in the crumbled 4 ounces goat cheese, shredded ½ cup Gruyère or Swiss cheese, snipped 3 tablespoons fresh chives, ⅓ cup sun-dried tomatoes in oil and toasted 3 tablespoons pine nuts. Place this on a rimmed baking sheet to catch anything that might bubble over during baking.
- Pour the egg (custard) mixture over the filling. The custard and pie plate amounts can vary greatly, do not overfill, pour in until just to the top.
- Bake at 350°F for 30-35 minutes or until the edges are golden brown and a knife inserted into the center comes out clean or it reads between 165-175°F on an instant thermometer.
- Allow to cool for 15 minutes before slicing. Serve warm with additional fresh chives, if desired.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- Leftovers: Cool completely, then cover and refrigerate for up to 3 days.
- Reheat: Warm slices in a 300°F oven for about 10–15 minutes or microwave in short bursts (oven keeps the crust nicer and prevents the eggs from getting rubbery).
- Freezer: Wrap tightly and freeze up to 2 months. Thaw in the fridge overnight, then reheat in the oven.
Nutrition
You are definitely not alone! I am also obsessed with goat cheese! And I love, love, love that you included pine nuts in these! They are one of my favorite ingredients and I feel like they deserve more use!
These little mini quiche are perfect for a brunch or breakfast…can’t wait to try this!