Goat Cheese Quiche with Caramelized Onions and Thyme
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Goat Cheese Quiche with Caramelized Onions and Thyme
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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.
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Ingredients
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.
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:
- METHOD:
- To make the quiche, you can follow the recipe from the 12th step in instructions.
- 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
- To make the crust: Place the flour, sugar, and salt into a food processor. Pulse 3-4 times to combine.
- Scatter the small pieces of vegetable shortening on the flour mixture and process for 10 seconds. It will look like coarse cornmeal.
- Add the butter pieces and pulse 10 times until it looks like coarse crumbs.
- Place the dough into a bowl. Add the ice water. Using a spatula mix until the dough sticks together.
- Cover the dough with a plastic wrap and refrigerate for at least an hour or overnight.
- When ready to bake, pre-heat the oven to 375 F Degrees.
- 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.
- Place it in the freezer for 15 minutes.
- 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.
Nutrition Information
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Calories
320kcal
(16%)
Carbohydrates
20g
(7%)
Protein
7g
(14%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Cholesterol
100mg
(33%)
Sodium
376mg
(16%)
Potassium
118mg
(3%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
895IU
(18%)
Vitamin C
5mg
(6%)
Calcium
75mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings - One 9-inch Quiche - 8 servings
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 100mg | 33% |
| Sodium | 376mg | 16% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 895IU | 18% |
| Vitamin C | 5mg | 6% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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