Go Back Email Link
–+ servings
A square photo of a gray dish filled with goat cheese and shallot quiche. A wedge has been cut out and is resting on a white cake server.

Goat Cheese Shallot Quiche

Andréa
Easy goat cheese shallot quiche with sweet shallots and thyme. A creamy, flavorful recipe perfect for brunch or lunch.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Lunch, Quiches and Savory Pies
Cuisine European Cuisine, French
Servings 8 slices
Calories 314 kcal

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

Ingredients you need per step are listed below the step in Italic

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

1. Can I use another cheese instead of goat cheese? Yes, feta or blue cheese both work, but the flavor will be stronger.
2. Variations
  • 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.
3. Storage
  • 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

Calories: 314kcal | Carbohydrates: 17g | Protein: 8g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 125mg | Sodium: 137mg | Fiber: 1g | Sugar: 3g | Vitamin A: 774IU | Vitamin C: 2mg | Iron: 3mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
QR Code linking back to recipe