Goat Cheese Shallot Quiche is a recipe you will want to keep close at hand. It's simple to prepare, dependable, and full of flavor. The sweetness of slow-cooked shallots, the tang of goat cheese, and the creamy egg filling create a combination that feels both elegant and comforting. Serve it for brunch, lunch, or a festive table-it never disappoints and always looks impressive when brought to the table.
Goat Cheese Quiche with Caramelized Shallots: Easy Homemade Recipe
I often make this quiche when I want something special without spending hours in the kitchen. The balance of sweet shallots with the boldness of goat cheese is exactly what makes it stand out, and thyme ties everything together.
I first made it for a Christmas brunch, and since then, it has become one of my reliable "tested and approved" recipes. Sometimes I prepare it ahead and freeze it; other times I make the dough and onions the day before. Either way, it's a stress-free dish that leaves room to enjoy the gathering-and that, to me, is what good cooking is about.
Tips for Goat Cheese Quiche with Thyme and Cream
- Use store-bought dough if you want to save 30 minutes of prep time.
- Chill the dough before baking; it helps keep the shape when baked.
- Slice shallots evenly so they cook down soft and sweet.
- Grate the goat cheese finely; it melts more evenly.
- Bake until the filling is just set and lightly golden.
- Serve warm or at room temperature; both taste great.
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📖 Recipe
RECIPE CARD
Ingredients
Quiche dough
- 1 cup all-purpose flour
- ⅛ teaspoon salt
- ¼ cup olive oil
- ¼ cup ice water
Quiche filling
- 1 tablespoon butter
- 6 shallots, finely sliced
- 2 tablespoons dried thyme
- 4 eggs, size L
- 1 cup heavy cream
- salt and pepper, to taste
- 3½ oz. goat cheese, grated
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Quiche dough
- Mix the flour and salt in a food processor with the blade attachment.1 cup all-purpose flour, ⅛ teaspoon salt
- Add olive oil and pulse.¼ cup olive oil
- Add ice water and pulse again until the dough comes together.¼ cup ice water
- Form it into a circle, slightly larger than your quiche dish (about 11 inches-28 cm in diameter).
- Line the quiche tin (10 inches-25 cm in diameter) with the dough and refrigerate for at least 30 minutes.
Quiche filling
- Melt butter in a pan and fry the shallots with thyme on low heat for 10 minutes, stirring occasionally.1 tablespoon butter, 6 shallots, 2 tablespoons dried thyme
- In a bowl, whisk eggs with cream. Season with salt and pepper.4 eggs, 1 cup heavy cream, salt and pepper
- Spread shallots on the bottom of the dough-lined dish.
- Sprinkle goat cheese on top.3½ oz. goat cheese
- Pour the egg-cream mixture over the filling.
- Bake in a preheated oven at 350 ℉ for 30-40 minutes, until set and lightly golden.
Notes
- Add spinach or zucchini for extra vegetables.
- Replace goat cheese with brie for a creamier taste.
- Use fresh herbs like parsley or chives instead of thyme.
- Fridge: up to 2 days, covered.
- Freezer: up to 2 months (partially baked works best).
- Reheat: in the oven at 320 °F (160 °C) until warmed through.
Nutrition
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