Goat Cheese Quiche with Caramelized Onions and Thyme

The first time I published this Goat Cheese Quiche recipe was back in May of 2014. Life looked much different back then. We were living on a small island in the Caribbean called Virgin Gorda. I was happy to be there but was missing life in the mainland, where there were restaurants, coffee shops, and social life in general.

One of those restaurants was a charming French brasserie called Balthazar, in New York City. If you have never been, Balthazar is an iconic spot in SoHo in Manhattan, where it is almost always guaranteed to spot a celebrity. Having been open since 1997, it is also one of those spots in the city that stood the test of time.

Their menu consists of various French dishes that are mostly catered for American clientele with classics like steak au poivre, beef stroganoff, French onion soup, profiteroles, and this goat cheese quiche with caramelized onion and thyme.

While it is usually hard to pick what to eat, I have always been a fan of this quiche and eventually found a way to make it in my own kitchen.

Since I published this recipe back in 2014, most of my readers must have thought so, because a quick glance in my analytics show that this is one of the most popular recipes on the blog, especially when it comes to breakfast and brunch.

So today, I am here to update this fan favorite with some new photos, more helpful information, and a quick update to the recipe.

How to Make Goat Cheese Quiche

The recipe for this goats cheese quiche has 3 folds.

First, you make the crust. This is the only change that I make to the original recipe that I published back in 2014. However, if you have been a fan of that crust recipe, do not worry. Because you will still be able to find that version in the recipe card below.

The All-Butter Pie Dough

So you rightfully might ask, why do you change a crust recipe that works?

The original crust recipe, adapted from Cooks Illustrated cookbook (affiliate link), was made with vegetable shortening. While I have nothing against it, I made a decision to no longer use that ingredient in my cooking/baking a few years ago, mostly for health reasons.

Instead, nowadays my go-to crust recipe is this all-butter crust pie dough I used in this updated version. Nowadays, I use this recipe for all my tarts, pies, and quiches. It works every time and delivers great results.

Again adapted from the Cooks Illustrated, the magic ingredient in this all-butter crust dough is sour cream, which is what makes it tender and flaky. What I love about it the most is that it is an easy to handle crust recipe that even not-so-experienced-bakers like me can get good results.

The process of making the crust is pretty simple. Simply whisk together sour cream with water and set it aside. Then mix together flour, sugar, and salt in a food processor. Process a few times to make sure all dry ingredients are mixed well. Then add in the butter and process until butter is the size of large peas.

Add in the sour cream and water mixture through the tube as the machine is running and process until the dough holds together when pinched and no dry flour remains.

As with all crust recipes, it is imperative that all your ingredients are cold. If you want you can make several batches of this all-butter crust recipe and keep them in the freezer up to 2 months.

I usually make the crust a day before and keep it in the fridge until I am ready to assemble.

Make The Filling

The second part of the process is preparing the filling. First, you cook the onions until they are fully caramelized. This can also be made a day in advance. You can place caramelized onions in an airtight container and keep it in the fridge until you are ready to use it.

As a matter of fact, every time I caramelize onions I make lots of them and add them in salads and soups for additional flavor throughout the week.

If you are new to it, be sure to check out my detailed post on How To Make Caramelized Onions.

The liquid mixture is a classic quiche mixture where you use milk and heavy cream along with eggs and egg yolks for additional silkiness (and fat).

Assemble the Quiche

Last but not least, you assemble the quiche.

As the name of the recipe suggests, I used fresh goat cheese in the filling. I am a big fan of the caramelized onion-goat cheese- thyme combination and cannot recommend it enough.

To assemble, you roll out the dough, place it in a tart pan (more about baking it in different sized pans is below), line with aluminum foil, fill it with pie weights (or beans), and par-bake it for 30 minutes.

Once it is baked, remove the weights and aluminum foil, and scatter the crust evenly with goat cheese and caramelized onions. Then pour the milk-heavy cream-egg mixture over it. Don’t be alarmed if it is quite full. It will be fine after it is baked.

Can I Bake This Recipe In Smaller Pans?

When I first shared this recipe back in 2014, I made it in a 9-inch tart plate. However, in time I realized that this recipe is a great one to serve in individual portions, especially when it comes to entertaining.

I think a freshly baked single-serving quiche served with a simple green salad is one of the nicest presentations when it comes to treating your guests.

That is why nowadays I make this quiche in smaller tart pans. The recipe below makes three single-serving quiches with these 5-inch tart pans (affiliate link) or four with these 4-inch bottom tart pans (affiliate link.)

If you choose to use smaller tart pans, you will have to roll the pie dough twice.

With this being said, you can still make this savory tart in a 9-inch tart/quiche pan.

Can I Make This Quiche with Goat Cheese Ahead?

Yes, you can. If you decide to do so, you have two options.

First, you can prep all components of the recipe; crust, caramelized onions, and filling in advance and store them in the fridge (wrapped tightly) a day in advance and assemble it right before baking.

Second, you can assemble and bake it. Let it come to room temperature, wrap tightly, and store in the fridge to serve the next day.

Admittedly, the freshly baked, right out of the oven goats cheese and onion quiche is better, but the one you serve the next day is still good.

Can I Freeze This Recipe?

Yes, you can. Simply bake the quiche and let it come to room temperature. Then cover it tightly with stretch film and freeze up to a month. To serve, unwrap and thaw at the kitchen counter for 4 hours. Reheat at a 250 F degree oven for 20-25 minutes.

Again, I find that the freshly baked and served version is the best, but if you are serving a crowd and need to make this ahead freezing is a great option.

Can I Use Other Cheeses And Vegetables To Make Quiche?

Yes, you can take the recipe below as a basis simply by using the same crust and liquid filling and make it with different vegetables.

While I personally think that fresh goat cheese is what makes this recipe so delicious, you can use shredded cheddar, Swiss or even mozzarella cheese.

In terms of vegetables, I recommend using frozen spinach and steamed and chopped broccoli.

Alternatively, if you are serving meat eaters, you can add in prosciutto or ham into the filling as well.

If you Liked This Goat Cheese Quiche Recipe You Might Also Like:

• Goat Cheese, Mushroom, and Asparagus Tart
• Maple Sweetened Mixed Berry Goat Cheese Bread Pudding
• Baked Goat Cheese Salad
• Herbed Goat Cheese Bruschetta with Butternut Squash and Cranberry Jam
• Baked Goat Cheese Balls
• Baked Goat Cheese Dip
• Want more? Get all my Goat Cheese Recipes
• Don’t like goat cheese? Then try this Heirloom Tomato Ricotta Tart

Whether you make it treat your family over the weekend or serve it to a crowd for a special breakfast/brunch, this caramelized onion and goats cheese quiche is a delicious and visually impressive dish that is guaranteed to please.

SaveSaved Print

Goat Cheese Quiche with Caramelized Onions and Thyme

5 from 15 votes

By: Aysegul Sanford

Yields8 servings – One 9-inch Quiche – 8 servings

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Buttery crust filled with sweet caramelized onions, earthy goat cheese, and fresh thyme baked to perfection. This Goat Cheese Quiche with Caramelized Onions is a great breakfast or brunch dish that is guaranteed to please.

Ingredients 

1x2x3x

For The Crust:

• ▢ 4 teaspoons sour cream
• ▢ 4 tablespoons of ice water
• ▢ 1 1/4 cups (6 1/4 ounces or 177 grams) all-purpose flour
• ▢ 1 1/2 teaspoons sugar
• ▢ 1/2 teaspoon salt
• ▢ 8 tablespoons unsalted butter, cut into small pieces and frozen for 10 minutes

For The Filling:

• ▢ 1 tablespoon olive oil
• ▢ 2 medium onions, sliced thinly into half-moon slices
• ▢ 1/2 cup heavy cream
• ▢ 1/2 cup whole milk
• ▢ 2 large eggs
• ▢ 1 large egg yolk
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon black pepper, freshly ground
• ▢ 2 tablespoons fresh thyme, chopped
• ▢ 4 oz. fresh goat cheese, crumbled

Instructions 

• To make the crust: mix sour cream and ice water in a bowl until combined. Set aside.
• Place the flour, sugar, and salt into a food processor. Pulse 3-4 times to combine.
• Scatter the small pieces of butter on the flour mixture and process for 10 1-second pulses until butter is the size of large peas.
• Pour half of sour cream mixture over flour mixture and pulse until incorprated, about 3 pulses. 
• Repeat with the remaining sour cream mixture and pulse 3 more times. 
• Stop the machine and pinch the dough with your fingers. If it holds together, you are done. If not, add in 1 tablespoon of ice cold water and pulse until dough forms large clumps and no dry flour remains, 3 to 5 pulses. 
• Turn the dough into a 4-inch disk and wrap tightly with stretch film. Refrigerate for at least an hour or overnight. 
• Before rolling it out, let it sit on the counter for 10 minutes. 
• When ready to bake, pre-heat the oven to 375 F Degrees.
• Roll it out on a floured surface into a 1/4 inch thick, 11-inch circle. Drape it over a 9-inch tart pan. Tuck the excess 1-inch pieces underneath itself to form a neat and even edge.
• Cover it with plastic wrap and place it in the freezer for 15-20 minutes until fully chilled and firm.
• Take it out of the freezer. Place two layers of aluminum foil over the dough and fill it with pie weights or 2 cups of dry beans.
• Transfer it into the oven and bake for 30 minutes.
• Remove the pie weights and the aluminum foil, and bake for another 5 minutes. Take it out of the oven and set it aside. Do not turn the oven off.
• To make the filling: While the crust is baking, heat 1 tablespoon of olive oil in a large skillet, in medium heat. Add onions, and stirring often, cook for 15-20 minutes or until they turn into golden brown. Set aside.
• Mix together the heavy cream, milk, eggs, egg yolk, salt and pepper in a small bowl.
• To assemble: Scatter the crumbled goat cheese pieces, thyme, and caramelized onions over the pie crust. Pour the heavy cream, milk, and egg mixture over it.
• Place it in the oven and bake for 30-35 minutes. When you first take it out of the oven it may look like the middle part of the quiche is not fully cooked. This is normal. It will continue to cook as it cools on the kitchen counter.
• Allow it to cool for 10-15 minutes, slice, and serve while it is still warm.

Video

Notes

When I first published this recipe back in 2014, the pie crust recipe was a different one (made with vegetable shortening). The recipe was updated in April of 2019 with an all-butter crust recipe made without the use of vegetable shortening. However, just in case you are someone who prefers the original version, I am sharing the recipe below:

INGREDIENTS FOR THE CRUST:

• 1 1/4 cups (6 1/4 oz.) all-purpose flour (plus more for the work surface)
• 1 tablespoon sugar
• 1/2 teaspoon table salt
• 3 tablespoon vegetable shortening, cut into small pieces and refrigerated
• 5 tablespoons of unsalted butter, cut into small pieces and cold
• 4 tablespoons of ice water

METHOD:

1. To make the crust: Place the flour, sugar, and salt into a food processor. Pulse 3-4 times to combine.
2. Scatter the small pieces of vegetable shortening on the flour mixture and process for 10 seconds. It will look like coarse cornmeal.
3. Add the butter pieces and pulse 10 times until it looks like coarse crumbs.
4. Place the dough into a bowl. Add the ice water. Using a spatula mix until the dough sticks together.
5. Cover the dough with a plastic wrap and refrigerate for at least an hour or overnight.
6. When ready to bake, pre-heat the oven to 375 F Degrees.
7. Take the dough out of the fridge and allow it to sit for 10 minutes on the counter. Roll it out on a floured surface into a 1/4 inch thick, 10-inch circle. Drape it over a 9-inch tart pan. Tuck the excess 1-inch pieces underneath itself to form a neat and even edge.
8. Place it in the freezer for 15 minutes.
9. Take it out of the freezer. Place two layers of aluminum foil over the dough and fill it with pie weights or 2 cups of dry beans.
10. Transfer it into the oven and bake for 30 minutes.
11. Remove the pie weights and the aluminum foil, and bake for another 5 minutes. Take it out of the oven and set it aside. Do not turn the oven off.

To make the quiche, you can follow the recipe from the 12th step in instructions. 

 

Nutrition

Calories: 320kcal | Carbohydrates: 20g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 100mg | Sodium: 376mg | Potassium: 118mg | Fiber: 1g | Sugar: 3g | Vitamin A: 895IU | Vitamin C: 5mg | Calcium: 75mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Brunch

Cuisine: French

Tried this recipe?Mention @foolproofliving or tag #foolproofeats!

The “all butter pie crust” part of this quiche is adapted from Cook’s Illustrated Cookbook (affiliate link.https://amzn.to/2Gz8lHt)

This post was originally published in May of 2014, but updated with new photos, more helpful information, and minor changes to the recipe in March 2020.