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For a simple, savory meal packed with flavor, try this delicious Goat Cheese Quiche.
With a flaky crust, juicy, baked tomatoes, and a creamy goat cheese and mozzarella filling, this elegant dish is the ultimate crowdpleaser.
Whether you’re after a quick dinner, brunch with friends, or meal-prep recipes, this quiche is perfect for any occasion. And the best part is you can serve it hot or cold.
❤️ Why You’ll Love This Quiche Recipe
- Delicious family meal suitable to make-ahead.
- Great for brunches and buffets.
- Easy to personalize with what you have in the refrigerator.
Goat Cheese Quiche Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Pie crust dough: You’ll need flour, cold butter, sea salt, maple syrup, and water.
- Goat cheese: A creamy log/block of goat cheese will give the best results.
- Mozzarella: Use shredded mozzarella for that golden, baked, cheesy top.
- Tomatoes: Beefsteak tomatoes or similar large tomatoes. Sliced cherry tomatoes would be delicious, too.
- Eggs: Organic or free-range.
- Greek yogurt: I use 10% fat, but use what you prefer.
How to Make Goat Cheese Quiche
- Make the crust: Mix the ingredients, roll out the dough, transfer it to the dish, and bake.
- Prepare the quiche filling: Whisk the egg and yogurt, then add the crumbled goat cheese and half of the mozzarella. Season with sea salt and pepper.
- Assemble: Layer the quiche with tomato slices, the egg mixture, then top with the remaining mozzarella, and finally more tomato slices. Season the tomatoes.
- Bake for 25 minutes until golden brown.
Possible Variations
- Pie crust: Use store-bought short-crust or bake a crustless pie.
- Goat cheese: Swap for any soft cream cheese, blue cheese, feta, ricotta, Brie, or grated hard cheese.
- Tomatoes: Opt for other vegetables such as spinach, asparagus, caramelized onion, broccoli, sundried tomato, sweet potato, leek, or mushroom.
- Greek yogurt: Try sour cream, cream cheese, creme fraiche, whole milk, kefir, or heavy cream.
- Mozzarella: Cheddar, gruyere, Gouda, or use more goat cheese.
- Add-ins: Fresh herbs (chopped basil, thyme, or parsley), garlic, bacon, prosciutto, ham, or serrano.
Recipe Tip
You can make mini quiches in muffin tins or use a cake tin if you don’t have a pie dish.
How to Store Leftovers
Transfer any leftovers to an airtight glass container and store in the fridge. Enjoy within 2-3 days.
FAQs
Add a bit more flour until the dough becomes easier to work with.
You can absolutely use pie weights or baking beans (even sugar) if you have them to prevent shrinkage, but I don’t.
Heat the whole quiche in a preheated oven at 160 °C (325°F) for 10-12 minutes. Slices will need less time (around 6-8 minutes).
Yes, cover the unbaked quiche with plastic wrap and keep it in the fridge until you are ready to cook it.
More Easy Lunches
Goat Cheese Quiche
Equipment
- pie dish 25 cm (10 inches)
Ingredients
For the pie crust
- 185 grams plain flour
- 110 grams butter, cold, cubed
- 1 teaspoon maple syrup
- 1 teaspoon sea salt
- 3 tablespoons cold water
For the filling
- 6 eggs
- 140 grams Greek yogurt
- 150 grams goat cheese
- 140 grams mozzarella
- 3 tomatoes
- sea salt, to taste
- pepper, to taste
Instructions
Pie crust
- Crumble the cold butter with the flour in a large mixing bowl to resemble streusel.
- Add sea salt, maple syrup, and water.
- Knead until a dough forms.
- Roll out the dough on a floured surface or on parchment paper until it's large enough to cover the base and sides of your dish.
- Grease the dish with butter or oil.
- Carefully lift the dough into the dish, flattening the base and sides.
- Fold over the edges of the dough, so there's no overhang.
- Poke the entire base of the pie crust with a fork to prevent bubbling when baking.
- Transfer the crust to the fridge to cool for 30 minutes.
- Preheat the oven to 175℃ (347℉).
- Bake the crust for 10 minutes. Allow to cool.
Filling
- Mix the eggs, Greek yogurt, 90 grams of the mozzarella, goat cheese, sea salt, and pepper in a medium-sized bowl.
Assemble
- Slice the tomatoes and arrange half of the slices on the crust base.
- Pour the goat cheese egg mixture on top.
- Top with the remaining mozzarella.
- Arrange the remaining tomato slices. Sprinkle the tomatoes with sea salt.
- Bake for 25 minutes until golden brown and cooked through (it doesn't wobble).
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this and while I enjoyed the texture of the filling I thought it needed another flavor level. I noticed a sprinkle of thyme in the video and will add that next time. It was very pretty and I will add it to my brunch recipes
Thank you so much for trying this recipe and for your kind rating and feedback. I’m so thrilled you will add it to your brunch recipes!
I sprinkled basil on top, but anything freshly chopped such as thyme, chives, green onions, or parsley would be tasty on top or in the filling. You could even add pesto! Enjoy!