Goat Cheese Quiche: Perfect Cheesy Pairing Ideas

Goat cheese is a popular choice for quiche, and for good reason. Its tangy, creamy flavour and soft texture make it a perfect match for eggs. But what if you want to mix things up a bit? The good news is that there are plenty of cheeses that pair well with goat cheese in a quiche.

A classic option is to go for something like cheddar or Swiss cheese—both are strong enough to hold their own against the goat cheese without being overwhelming. If you're looking for something a little more special, grated smoked gouda will add a nice touch of sophistication. And if you want to keep things creamy, feta is a great option that won't steal the spotlight from the goat cheese.

So feel free to get creative! Whether you're looking for a more subtle blend or something with a bit more punch, there are plenty of cheeses that will complement your goat cheese quiche perfectly.

Goat cheese and spinach quiche

Ingredients

• 1 9-inch pie crust
• 1 tablespoon extra virgin olive oil
• 1 large yellow onion
• 3 cups fresh baby spinach
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried oregano
• 1 clove garlic, minced
• 1/2 cup diced roasted red pepper
• 5 ounces goat cheese
• 2% milk
• 2 eggs

Method

• Make your crust and chill for at least 1 hour.
• Preheat your oven to 400 degrees F.
• Lightly flour your work surface and a rolling pin. Roll out the crust into an 11-inch circle. Fit into a 9-inch pie dish and crimp the edges.
• Line the crust with aluminium foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
• Remove the foil and weights and prick the crust with a fork. Return to the oven and bake for another 6-8 minutes.
• Heat oil in a large skillet or Dutch oven over medium-low heat. Add the onion and sauté until tender and caramelized, for at least 30 minutes.
• Stir in the spinach a few handfuls at a time until it wilts. Add the garlic, salt, pepper, and oregano and cook for another 30 seconds.
• In a mixing bowl, whisk together the milk and eggs. Fold in the spinach mixture, goat cheese, and red pepper.
• Pour the filling into the crust and bake at 350 degrees F for 45 minutes to 1 hour, until the centre is just set.
• Let the quiche cool for 15 minutes before serving.

Tips

• Goat cheese is one of the best cheeses to use for quiche, but you can also add other cheeses such as Parmesan or Cheddar.
• This recipe is flexible when it comes to vegetables. Try adding mushrooms, tomatoes, or even some bacon!
• You can make the quiche in advance and store it in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Goat cheese, mushroom and asparagus quiche

Goat Cheese, Mushroom, and Asparagus Quiche

Ingredients

• 1 9-inch pie crust (store-bought or homemade)
• 1/2 large onion, diced
• 1 garlic clove, minced
• 4 ounces goat cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup almond milk or whole milk
• 1/2 bunch of asparagus, chopped
• A handful of shiitake mushrooms, roughly chopped
• 1 tablespoon whole grain mustard
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 2 cloves garlic, thinly sliced
• 1/2 teaspoon grated lemon zest
• 1 teaspoon chopped fresh thyme
• 2 tablespoons chopped scallions
• 2 tablespoons chopped parsley
• 5 large eggs

Method

• Preheat the oven to 375°F.
• Prick the bottom of the pie crust with a fork to prevent the crust from puffing up too much.
• Bake the pie crust until golden brown.
• Over medium-high heat, sauté the onion and garlic in olive oil for 3 minutes.
• Add the asparagus and cook for 2-3 minutes.
• Add the mushrooms and cook for 7-10 minutes for extra caramelization.
• Season with salt, black pepper, and mustard, then remove from heat.
• In a large bowl, whisk together the milk and eggs.
• Add the warm vegetables to the egg mixture.
• Pour the mixture into the cooled, baked pie crust.
• Dot the quiche with goat cheese and sprinkle with Parmesan.
• Transfer to the oven and bake for 30-45 minutes, rotating halfway.
• Remove and cool for at least 10 minutes before serving.

Goat cheese and caramelized onion quiche

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 large yellow onion, sliced into half-moons
• 3 cups fresh baby spinach, roughly torn or chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried oregano
• 1 clove garlic, minced
• 1/2 cup diced roasted red pepper, patted dry
• 5 ounces goat cheese
• 1 9-inch pie crust
• 2% milk
• 2 eggs

Method

Step 1: Prepare the Crust

Roll out your pie crust and place it in a 9-inch pie dish. Tuck the edges underneath itself to form a neat and even edge. Chill the crust in the refrigerator for at least an hour or overnight.

Step 2: Blind Bake the Crust

Preheat your oven to 400°F. Line the crust with aluminum foil or parchment paper and fill it with pie weights or dried beans. Bake for about 15 minutes, until the edges of the crust start to brown. Remove the weights and foil and bake for another 6-8 minutes. Set aside to cool.

Step 3: Caramelize the Onions

Heat olive oil in a large skillet over medium-low heat. Add the sliced onion and sauté slowly and gently, stirring periodically, until the onion is completely tender and caramelized. This should take at least 20-30 minutes.

Step 4: Prepare the Filling

Stir the spinach into the skillet a few handfuls at a time, until it wilts. Add the garlic, salt, pepper, and oregano and cook for another 30 seconds. Remove the skillet from the heat.

In a separate bowl, whisk together the milk and eggs. Fold in the spinach mixture, goat cheese, and red pepper.

Step 5: Assemble and Bake the Quiche

Pour the filling into the crust and bake at 350°F for 45 minutes to 1 hour, until the center is just set. Allow the quiche to cool for about 15 minutes before serving.

Tips

• You can make the caramelized onions up to 3 days in advance and store them in the refrigerator or freeze them for up to 2 months.
• You can also prepare the entire quiche ahead of time, cover it, and store it in the refrigerator for up to 1 day in advance, or freeze it for up to 3 months.
• If you're freezing the quiche, let it thaw overnight in the refrigerator before reheating.
• To reheat, place the quiche in a pie dish in the oven at 350°F or rewarm it in the microwave.

Goat cheese and broccoli quiche

Ingredients

• 2.5-3 cups of broccoli florets cut to small-medium chunks
• 4 oz of soft goat cheese
• 1/2 teaspoon of thyme leaves
• 1/4 cup of grated parmesan + a bit more for the top
• 1-2 tablespoons of sliced almonds
• 1 stick of unsalted butter
• 0.5 teaspoon of salt
• 1 egg
• 1/2 cup of heavy cream
• 1 9-inch pie crust

Method

First, cut the cold butter into small pieces and put the butter and the flour in a food processor. Process for 1-2 minutes until it looks like soft sand. Add salt and egg and mix until it just starts to form a ball. If the dough is a bit too dry, add a tablespoon of cold water. Take out the dough and form a disk, wrap with plastic wrap and let it chill in the fridge for about half an hour.

Next, heat the oven to 360 F. Boil a pot of water, add salt, and the broccoli florets. Cook them for 5 minutes and then transfer the broccoli to a bowl of ice water to stop the cooking process.

In a bowl, crumble the goat cheese. Add the eggs, heavy cream, thyme, parmesan, salt, and pepper and mix well. Add the broccoli.

Spread the chilled dough in a 9.5" quiche/tart pan. Pour in the filling mixture. Grate a little more parmesan on top and sprinkle the almonds. Bake for 45 minutes until light golden brown on top.

Tips

This recipe is flexible—feel free to use other cheeses that you have on hand. You can also add other vegetables or meat, such as sliced tomato, spinach, caramelized onions, or bacon.

If you want to make your quiche base crispier, you can blind bake the crust before adding the filling. This will help to firm up the crust and prevent it from becoming soggy. Another tip is to poke holes in your crust with a fork to allow steam to escape during baking, resulting in a more evenly cooked crust.

Storage

You can store leftover quiche in an airtight container in the refrigerator for up to 3 days. To reheat, place the quiche in a pie dish in the oven at 350 degrees F or rewarm it in the microwave.

Goat cheese and prosciutto quiche

Ingredients

• 2 cups sifted all-purpose flour
• 1/2 tablespoon sugar
• 1 large egg, lightly beaten
• 1/2 teaspoon white vinegar
• 1/4 cup ice-cold water
• 3/4 cups cold unsalted butter, cut into pieces (1 1/2 sticks or 12 tablespoons)
• 1 egg + a few drops of water, beaten together (for brushing)
• 1 pint grape tomatoes
• 1/2 tablespoon olive oil
• 1 1/2 cups heavy cream
• 3/4 cup freshly grated gruyere cheese
• 3 tablespoons chopped fresh basil, plus extra for garnish
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 teaspoon black pepper
• 2 ounces thinly sliced prosciutto, torn into pieces
• 4 ounces goat cheese crumble
• 1 9-inch pie crust (recommended: Whole Wheat Pie Crust or Oil Pie Crust)

Method

Firstly, make the pastry. Add the flour, sugar, and salt to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar, and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water and egg mixture over the flour and pulse again until the dough comes together. Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes.

After 30 minutes, roll the dough out and place it in a 9-inch tart pan or (deep dish) pie plate. Preheat the oven to 350 degrees F.

While the crust is chilling, heat a skillet over medium heat and add the olive oil. Add the tomatoes into the skillet and toss gently, cooking until they start to burst. Add a pinch of salt and stir. Set them aside until they cool.

In a large bowl, whisk together the eggs, cream, gruyere cheese, basil, parsley, salt, and pepper. Place half of the tomatoes, prosciutto, and goat cheese into the crust and pour the egg mixture on top. Add the remaining tomatoes, prosciutto, and goat cheese, mixing them in gently.

Bake for 55 to 60 minutes, or until golden on top and set in the center. Let cool slightly before serving. This quiche is delicious served warm or cold.

Tips

This quiche is best served with a simple salad of spring greens or butter lettuce, a quick vinaigrette, salt, pepper, and shaved parmesan.

Frequently asked questions