4.8 from 42 votes
Sun Dried Tomato Goat Cheese Quiche
This super delicious Sun Dried Tomato Goat Cheese Quiche with a crispy panko crust!!
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings:
6
people
Calories:
445 kcal
Course:
Breakfast
Cuisine:
Mediterranean
Ingredients
- 3 tablespoons panko bread crumbs
- 2 tablespoons olive oil
- 1 yellow onion thinly sliced
- ¾ cup sun dried tomato thinly sliced, in oil
- ¼ cup pesto
- 1 cup goat cheese crumbled
- 4 egg large
- 1 cup heavy cream
- 1 cup milk whole
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
- mixed greens optional for garnish, market
Instructions
- Preheat oven to 425°F.
- Spray a quiche pan (9-inches wide, 2 inches deep) with non-stick spray, then sprinkle all over with bread crumbs. Alternatively you can grease the pan with butter and then sprinkle the panko.
- Place a large heavy skillet over medium heat, and the olive oil. Add the sliced onion sauté, stirring occasionally, until caramelized, about 25 minutes. Add the thinly sliced sun dried tomatoes and stir to combine. Season with salt and pepper and transfer the vegetable mixture into the quiche dish, then evenly sprinkle cheese on top and dollop with pesto.
- Whisk together the eggs, cream, milk, ½ teaspoon of salt and ¼ teaspoon pepper and pour over cheese
- Bake until top is golden and custard is set in center, 25 to 30 minutes. Cool slightly before cutting into wedges and serve.
- Optional to to serve with market greens toss with lemon juice and olive oil over the top.
Cup of Yum
Notes
- Make sure you grease the dish well before sprinkling the panko so the quiche is easy to remove once baked.
- If you want to sub in other ingredients besides caramelized onions, be my guest! Just use equal measurements of another vegetable so the baking time isn’t affected
- If you want to add crispy bacon or pancetta, about ⅓ cup of crumbled bacon/pancetta is the perfect addition
- If you want to make this and freeze it – go for it! Quiches freeze well. Just bake it, let it cool. wrap it in plastic wrap and store in the freezer for up to 3 months
Nutrition Information
Calories
445kcal
(22%)
Carbohydrates
17g
(6%)
Protein
16g
(32%)
Fat
36g
(55%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.01g
(1%)
Cholesterol
177mg
(59%)
Sodium
356mg
(15%)
Potassium
657mg
(14%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
1527IU
(31%)
Vitamin C
7mg
(8%)
Calcium
191mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 445
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 17g | 6% |
| Protein | 16g | 32% |
| Fat | 36g | 55% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 177mg | 59% |
| Sodium | 356mg | 15% |
| Potassium | 657mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 1527IU | 31% |
| Vitamin C | 7mg | 8% |
| Calcium | 191mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.