Goat Cheese Quiche Recipe
Servings: 6
Calories: 483kcal
Make a silky goat cheese quiche with chives, sun-dried tomatoes and pine nuts. Blind-baked crust, creamy custard.
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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
Calories: 483kcal | Carbohydrates: 37g | Protein: 16g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 147mg | Sodium: 418mg | Potassium: 416mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1105IU | Vitamin C: 4.2mg | Calcium: 166mg | Iron: 3.8mg
