Goat Cheese Quiche with Caramelized Onions and Spinach
This Goat Cheese Quiche is a brunch favorite made with a flaky crust, creamy custard, caramelized onions, and spinach. Whether you're hosting for a holiday or enjoying a slow weekend morning, it’s an easy, elegant dish that is guaranteed to impress.
Servings: 8 slices
Ingredients
For The Crust:
- 4 teaspoons sour cream*
- 4 tablespoons ice water
- 1 ¼ cups all-purpose flour 177 g.
- 1 ½ teaspoons sugar
- ½ teaspoon kosher salt
- 8 tablespoons unsalted butter cold - cut into small pieces, 114 g.
For The Filling:
- 1 tablespoon olive oil
- 2 small onions sliced thinly into half-moon slices (400 gr)
- 5 ounces baby spinach leaves rinsed and spin dried, 142 g.
- ½ cup heavy cream
- 3 large eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 4 oz. goat cheese crumbled, 113g
Instructions
- To make the crust, mix 4 teaspoons of sour cream and 4 tablespoons of ice water in a bowl until combined. Set it aside.
- Place 1 ¼ cups all-purpose flour, 1 ½ teaspoons sugar, and ½ teaspoon kosher 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 the butter is incorporated into the flour with small pieces of butter still remaining.
- Pour the sour cream mixture over the top and pulse 6 or 7 1-second pulses.
- Stop the machine and pinch the dough with your fingers. If it holds together, you are done. If not, add 1 tablespoon of ice-cold water and pulse until dough forms large clumps and no dry flour remains, 3 to 5 pulses.
- Transfer the dough onto your kitchen counter, turn it into a 4-inch disk, and wrap it 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, preheat the oven to 375 F Degrees (191 C).
- Lightly flour your work surface and roll the dough into an 11-inch circle. Carefully transfer it over a 9-inch tart pan. Tuck the excess 1-inch pieces underneath to form a neat and even edge.
- Cover it with plastic wrap and place it in the freezer for 15-20 minutes until thoroughly chilled and firm.
- Take it out of the freezer. Place a sheet of parchment paper (or aluminum foil) over the dough and fill it with pie weights or a cup of dry beans.
- Transfer it to the preheated oven and bake for 30 minutes.
- Remove the pie weights and the parchment paper, and bake for another 5 minutes until lightly browned. 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 over medium heat. Add sliced onions, and, stirring often, cook for 15-20 minutes or until they turn golden brown.
- Add baby spinach and cook until wilted, stirring often, about 5 minutes. Set aside aside to cool.
- To make the filling, mix together the ½ cup heavy cream, 3 large eggs, ½ teaspoon kosher salt and ¼ teaspoon black pepper in a small bowl.
- To assemble the quiche, scatter 4 ounces of crumbled goat cheese pieces, caramelized onion, and spinach mixture over the pie crust.
- Pour the heavy and egg mixture over it.
- 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 still warm.
Notes
- Yields: This goat cheese quiche recipe makes a 9-inch quiche that yields 8 slices. The nutritional values below are per slice.
- Using store-bought frozen crust: You can skip making your own and use a pre-made frozen pie crust instead. When shopping, look for one that is 9 inches wide and about 1¼ inches deep—this size works best with the amount of filling in this recipe. Anything smaller or larger might not hold the filling properly or bake evenly.
- Using sour cream: It might seem like an unusual (and tiny) addition, but that little bit of sour cream is what makes this all-butter crust tender, flaky, and surprisingly easy to work with. It helps even beginner bakers get great results—no fuss, no cracking, just a beautifully baked crust. While I highly recommend sour cream, an equal amount of full-fat Greek yogurt would be a good substitute.
- Make-Ahead Instructions: You can prep all the components—crust, caramelized onions, and filling—a day in advance. Wrap each tightly and store them in the fridge, then assemble the quiche just before baking.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a low-heat (300°F (148°C) oven for 10-15 minutes or until warmed to your liking.
- Freezing: While I always prefer serving this quiche freshly baked—when the crust is crisp and the filling is at its creamiest—freezing is a great option if you need to make it ahead, especially when cooking for a crowd. To freeze, let the quiche cool completely to room temperature after baking. Then, wrap it tightly with stretch film or foil and freeze for up to one month. When you're ready to serve, unwrap it and let it thaw on the kitchen counter for about 4 hours. Reheat in a 300°F (148°C) oven for 20–25 minutes or until heated through.
Nutrition
Calories: 321kcal | Carbohydrates: 20g | Protein: 8g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 116mg | Sodium: 388mg | Potassium: 207mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2479IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 2mg
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