Goat Cheese Quiche with Spinach, Bacon, and Caramelized Onions
This Goat Cheese Quiche with Spinach, Bacon, and Caramelized Onions is one of those recipes I come back to again and again. It’s simple, nourishing, and just a little bit fancy without being fussy.
To be honest, I wasn’t sure how this one would go over with my kids.
Goat cheese isn’t something I ever thought they’d go for—but I was pleasantly surprised. They loved it!
I think the creamy texture, paired with the sweetness of the caramelized onions helps. Along with crunch of the smoky-sweet bacon. Bacon can win anyone over, am I right?!
Now, this goat cheese quiche is one of those meals we all look forward to. Whether it’s a lazy Sunday brunch or a quick weeknight dinner, it always hits the spot!
What is Goat Cheese?
Goat cheese, also known as chèvre (the French word for goat), is a cheese made from goat’s milk.
It has a tangy flavor as well as a creamy, spreadable texture. Goat cheese can range from soft and mild to firm and sharp, depending on how long it’s aged.
Compared to cow’s milk cheese, it’s typically lower in lactose and easier to digest for some people. It’s a popular choice in salads, tarts, and as a spread on crackers or bread.
Ingredients for Goat Cheese Quiche
The full ingredient list with the amounts are listed in the recipe card below, but here’s what you’ll need:
Pie Crust- You can use a pre-made pie crust or make your own homemade pie crust for this goat cheese quiche recipe. you just want to make sure that it’s large enough for a 9-inch pie dish.
Bacon- Any type of bacon will work. I prefer to use thick cut, uncured bacon.
Onion- I used a yellow onion and sliced it very thinly. You can use any type of onion that you have on hand as well.
Spinach- Opt to use baby spinach instead of more mature spinach. Baby spinach is more tender and will result in a better quiche.
Eggs- You will need 6 large eggs to help create a custard mixture for the quiche.
Cream- Heavy whipping cream is what is needed. You could also use half-n-half if you need to, it just wont be as rich.
Salt & Pepper- I always use Redmond Real Salt and freshly cracked pepper.
Cheese- You’ll want to get two types of cheese for this quiche recipe:
- Goat Cheese– Also referred to as chèvre cheese. You want to make sure that you get the soft goat cheese, that is in log, and not the crumbles of goat cheese.
- Parmigiano Reggiano– For best flavor, use freshly grated Parmigiano Reggiano or a high-quality wedge of parmesan — avoid the green can!
Tools & Equipment Needed for Goat Cheese Quiche
What You’ll Need
Pie Dish
You will need a 9-inch pie dish. I use a ceramic dish, but metal or glass will also work. You will need one that is at least 1-inch deep.
Pie Weights
Pie weights or dry beans are needed for blind baking the crust. Either will work. I use cheap dry beans for this.
Skillet
I use a cast iron skillet to fry the bacon, onion, and spinach. But, any heavy bottomed skillet will work just fine!
Mixing Bowl
You’ll need a large mixing bowl as well as a whisk, to mix together the eggs, cream, parmigiano reggiano cheese.
How to Make Goat Cheese Quiche
To start, go ahead and preheat your oven to 375 degrees F.
Step One: Prepare pie crust. If using a frozen pie crust, skip down to step 2.
Lightly butter a 9 inch pie dish. Lay the pie crust over the dish and press the dough down to fit. Trim the edges or tuck them under, and crimp the dough to create a crust.
Use a fork to poke hole in the bottom of the pie crust, as well as around the sides.
Line the pie crust with a piece of parchment paper. Fill the parchment-lined pie crust with weights or dry beans. Bake for 15 minutes, until the edges start to brown.
Lift the parchment paper with weights/beans out of the pie crust.
Bake for an additional 7-8 minutes, until the bottom of the pie crust is cooked through and appears set. Set aside to cool and lower the oven temperature to 350 degrees F.
Step 2: Fry bacon over medium heat until cooked through and crispy. Remove the bacon to a paper towel lined plate to drain and cool, and discard all but about 1 teaspoon of the grease.
Step 3: Add in the onions and cook until they begin to brown and caramelize, about 5 minutes.
Step 4: Add in the spinach with the cooked onions and sauté until the spinach has wilted. Set aside and allow to cool slightly.
Step 5: In a large mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and parmigiano reggiano.
Step 6: Add in the spinach, onions, and half of the bacon.
Step 7: Carefully pour the mixture into the prepared pie crust.
Step 8: Sprinkle the remaining bacon on top.
Step 9: Bake for 45-55 minutes, until the center is set. The center should be moist, but shouldn’t be runny. Allow to cool for 15 minutes before serving.
Storage Instructions
Store goat cheese quiche in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months, reheating in the oven until warmed through.
F.A.Q’s
How can I make this Goat Cheese Quiche gluten-free?
Use your favorite gluten-free pie crust recipe, premade crust, or omit the crust all together!
Can I substitute the heavy cream for something else?
Sure! My second recommendation would be to use half & half. You can use milk as well, but the quiche won’t be as rich.
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Goat Cheese Quiche with Spinach, Bacon, and Caramelized Onions
Ingredients
Equipment
Directions
- Lightly butter a 9 inch pie dish. Lay the pie crust over the dish and press the dough down to fit. Trim the edges or tuck them under, and crimp the dough to create a crust.
- Use a fork to poke hole in the bottom of the pie crust, as well as around the sides.
- Line the pie crust with a piece of parchment paper. Fill the parchment-lined pie crust with weights or dry beans. Bake for 15 minutes, until the edges start to brown. Lift the parchment paper with weights/beans out of the pie crust.
- Bake for an additional 7-8 minutes, until the bottom of the pie crust is cooked through and appears set. Set aside to cool and lower the oven temperature to 350 degrees F.
- Fry bacon over medium heat until cooked through and crispy. Remove the bacon to a paper towel lined plate to drain and cool, and discard all but about 1 teaspoon of the grease.
- Add in the onions and cook until they begin to brown and caramelize, about 5 minutes.
- Add in the spinach with the cooked onions and sauté until the spinach has wilted. Set aside and allow to cool slightly.
- In a large mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and parmigiano reggiano. Add in the spinach, onions, and half of the bacon.
- Carefully pour the mixture into the prepared pie crust. Add the goat cheese crumbles over top of the filling and lightly press down to submerge. Sprinkle the remaining bacon on top.
- Bake for 45-55 minutes, until the center is set. The center should be moist, but shouldn't be runny. Allow to cool for 15 minutes before serving.
Nutrition
Notes
- If using a frozen pie crust, omit the pie crust instructions.
- Substitute the parmesano reggianito for parmesan.
This looks absolutely delicious! Can’t wait to try this, thanks for the recipe!
This looks so yummy. I love the addition of goat cheese and how that gives it a creamy texture.