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Kiersten Hickman

Food & Nutrition Journalist

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Caramelized Onion & Goat Cheese Quiche

March 16, 2021

Do you ever have moments where you just feel uninspired in the kitchen? That’s been me lately. Usually, I try to switch up my meal plan routine so I can fit in a few fun, new recipes into the mix. But these past few weeks, I just haven’t felt inspired to do anything new, and find myself rotating through a lot of the same boring recipes. But when a pie crust in my freezer sparked a little idea in my head for lunch, I decided to follow my heart and whip up this caramelized onion and goat cheese quiche. And, of course, I had to share it.

caramelized onion and goat cheese quiche on a breakfast table with plates and forks

You literally can make any quiche with this formula.

Sure…this quiche is specifically filled with caramelized onions and goat cheese. But here’s the lovely, lovely thing about quiche—you really can make it with anything. Any filling. Any cheese combination. It’s all up to your imagination. Or whatever leftover vegetables you have in your fridge.

Here’s how to make any quiche you’ll ever want to make ever. Ready? To start, the quiche ingredients you’ll need:

  • 1 frozen pie crust to pre-bake
  • 4 eggs
  • 1/2 cup heavy cream
  • 1/2 cup milk, either 1% or 2% work best. Whole milk is also fine.
  • 1/4 tsp salt & 1/4 tsp pepper

So that’s the base. Whisk up the egg mixture, and then add in these quiche fillings…

  • 1/2 cup cheese of your choice (shredded or crumbled)
  • 1 cup cooked vegetables, typically equates to 2 cups uncooked.
  • 1/2 cup meat, this is optional. Bacon and ham work best!

Place the fillings and cheese in the crust, pour in the egg mixture, and mix around. Then bake at 350 for about 40-45 minutes, and BAM. A quiche.

slices of caramelized onion and goat cheese quiche on a breakfast table

I specifically chose caramelized onion and goat cheese for my quiche because, well, the combo just sounded too good. And that’s also what I had on hand.

That’s what makes the quiche such a beautiful thing to make—it’s a great way to use up your leftover vegetables. Have some spinach, bell peppers, onion, tomato, mushrooms, or anything else of the like in the fridge? Don’t let it go to waste—cook it up in a sauté pan with some butter and throw it in a quiche.


Before you know it, you have a delicious repurposed lunch prepped for the week, and you didn’t waste any food. A win, win, if you ask me.

A note about the crust

Like I mentioned earlier, I use a frozen pre-made crust for my quiche. Wanna know something odd about me? I always have pie crust in my freezer. You just never know when you’re going to want pie…or quiche…ya know?

I like to buy frozen pie crust in two-packs at ShopRite, but you can also grab a few boxes of pie crust in sheets, which don’t take up as much space. If you decide to go that route, don’t forget to snag yourself a pie pan! Because you never know when the craving for quiche—or key lime pie—will strike ya.

caramelized onion and goat cheese quiche on a breakfast table with plates and forks
Print Recipe

Caramelized Onion & Goat Cheese Quiche

Use up that pie crust in your freezer and whip up this caramelized onion and goat cheese quiche for a fancier breakfast or brunch. It even makes the perfect meal prep lunch!
Prep Time5 mins
Cook Time30 mins
Bake Time40 mins
Total Time1 hr 15 mins
Course: Breakfast, Brunch, lunch
Cuisine: French
Keyword: egg recipes, eggs, goat cheese, quiche
Servings: 8 servings
Calories: 250kcal

Ingredients

  • 1 frozen pie crust
  • 1 small onion sliced thin
  • 1 Tbsp butter
  • 1/2 tsp salt divided
  • 4 large eggs
  • 1/2 cup heavy cream
  • 1/2 cup milk preferably 1% or 2%
  • 1/4 tsp pepper
  • 4 oz. goat cheese cut into small chunks

Instructions

  • Prebake the pie crust per the package instructions.
  • While the pie crust is baking, make the caramelized onions. Heat up the butter in a skillet on low heat.
  • Once the butter is melted, add the onions and sprinkle in 1/4 tsp of salt. Continue to cook the onions on low, stirring occasionally, for 30 minutes.
  • Once the pie crust is ready, set the oven temperature to 350 degrees.
  • While the onions are cooking, whisk together the eggs, heavy cream, milk 1/4 tsp of pepper, and the other 1/4 tsp of salt in a medium-sized bowl. Set aside.
  • Once the onions are ready (they should be brown, soft, and have a caramel color), remove the onions to the pre-baked pie crust. Layer evenly in the pre-baked pie crust.
  • Sprinkle in the goat cheese chunks evenly as well.
  • Pour the egg mixture into the crust on top of the onions and cheese. Using a fork, gently grab some onions and float them to the top so they are evenly mixed and not at the bottom.
  • Place carefully in the oven at bake for 40-45 minutes, or until the center is set. 
  • Let it cool for at least 10 minutes before slicing and serving.

Notes

Calories are dependent on the milk and the frozen pie crust you use. The current calories include 1% milk and a pie crust with 78 calories per serving (8 servings total). 

Even more lunch ideas with eggs.

Because who doesn’t love using up that carton of eggs in the fridge? Especially if it means whipping up a quick lunch.

  • Jammy Egg Toast with Scallion Cream Cheese
  • Bacon Veggie Frittata
  • Avocado Toast with Soft Boiled Eggs
  • Spinach Omelette Sandwich
  • Goddess Arugula Bowl

Pin this for later!


caramelized onion goat cheese quiche

Disclaimer: This post contains affiliate links through Amazon. If you decide to purchase, I will earn a small commission. It’s one of the ways I financially sustain this blog so I can continue to create the content you love.

in Breakfast, Lunch # breakfast recipes, brunch, brunch recipes, eggs, goat cheese, lunch ideas, lunch meal prep, quiche

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It’s official: I’m starting my own business. 🎉Never in my wildest dreams did I think something like this could happen. But after numerous opportunities came my way I thought…what better time than now? So I took the leap, registered for an LLC, and will officially be working for myself.So today is my last day at @eatthisnotthat. But…as Deputy Editor. 😉Because I work with such an incredible, supportive team, not only were they excited about this big new life change, but they also want to continue working with me as one of my first clients! So don’t worry, you’ll still be seeing my by-line on ETNT.My business will focus on freelance writing and content strategy for publications and brands across the Internet. Not just nutrition and health brands (although we all know that’s my specialty), but any company in need of consulting regarding their content strategy and audience engagement online. If this sounds like something your company needs, do not hesitate to reach out. Let’s work together!This also means I will have more time to dedicate to my own website, as well as Forkful—my weekly Substack newsletter. For the latest updates, be sure to get on that email list!I’ll be taking a mini-sabbatical over the next few weeks (including a trip to Italy, swoon), and will officially start working for myself on Monday, June 20. I can’t wait!#freelancer #freelancelife #businessowner #foodwriter #contentstrategy #freelancewriter #onlinebusiness
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