Breakfast, Lunch ·
Do you ever have moments where you just feel uninspired in the kitchen? That’s been me lately. Usually, I try to switch up my meal plan routine so I can fit in a few fun, new recipes into the mix. But these past few weeks, I just haven’t felt inspired to do anything new, and find myself rotating through a lot of the same boring recipes. But when a pie crust in my freezer sparked a little idea in my head for lunch, I decided to follow my heart and whip up this caramelized onion and goat cheese quiche. And, of course, I had to share it.
You literally can make any quiche with this formula.
Sure…this quiche is specifically filled with caramelized onions and goat cheese. But here’s the lovely, lovely thing about quiche—you really can make it with anything. Any filling. Any cheese combination. It’s all up to your imagination. Or whatever leftover vegetables you have in your fridge.
Here’s how to make any quiche you’ll ever want to make ever. Ready? To start, the quiche ingredients you’ll need:
- 1 frozen pie crust to pre-bake
- 4 eggs
- 1/2 cup heavy cream
- 1/2 cup milk, either 1% or 2% work best. Whole milk is also fine.
- 1/4 tsp salt & 1/4 tsp pepper
So that’s the base. Whisk up the egg mixture, and then add in these quiche fillings…
- 1/2 cup cheese of your choice (shredded or crumbled)
- 1 cup cooked vegetables, typically equates to 2 cups uncooked.
- 1/2 cup meat, this is optional. Bacon and ham work best!
Place the fillings and cheese in the crust, pour in the egg mixture, and mix around. Then bake at 350 for about 40-45 minutes, and BAM. A quiche.
I specifically chose caramelized onion and goat cheese for my quiche because, well, the combo just sounded too good. And that’s also what I had on hand.
That’s what makes the quiche such a beautiful thing to make—it’s a great way to use up your leftover vegetables. Have some spinach, bell peppers, onion, tomato, mushrooms, or anything else of the like in the fridge? Don’t let it go to waste—cook it up in a sauté pan with some butter and throw it in a quiche.
Before you know it, you have a delicious repurposed lunch prepped for the week, and you didn’t waste any food. A win, win, if you ask me.
A note about the crust
Like I mentioned earlier, I use a frozen pre-made crust for my quiche. Wanna know something odd about me? I always have pie crust in my freezer. You just never know when you’re going to want pie…or quiche…ya know?
I like to buy frozen pie crust in two-packs at ShopRite, but you can also grab a few boxes of pie crust in sheets, which don’t take up as much space. If you decide to go that route, don’t forget to snag yourself a pie pan! Because you never know when the craving for quiche—or key lime pie—will strike ya.
Print Recipe
Caramelized Onion & Goat Cheese Quiche
Use up that pie crust in your freezer and whip up this caramelized onion and goat cheese quiche for a fancier breakfast or brunch. It even makes the perfect meal prep lunch!
Prep Time5 mins
Cook Time30 mins
Bake Time40 mins
Total Time1 hr 15 mins
Course: Breakfast, Brunch, lunch
Cuisine: French
Keyword: egg recipes, eggs, goat cheese, quiche
Servings: 8 servings
Calories: 250kcal
Ingredients
- 1 frozen pie crust
- 1 small onion sliced thin
- 1 Tbsp butter
- 1/2 tsp salt divided
- 4 large eggs
- 1/2 cup heavy cream
- 1/2 cup milk preferably 1% or 2%
- 1/4 tsp pepper
- 4 oz. goat cheese cut into small chunks
Instructions
Prebake the pie crust per the package instructions.
While the pie crust is baking, make the caramelized onions. Heat up the butter in a skillet on low heat.
Once the butter is melted, add the onions and sprinkle in 1/4 tsp of salt. Continue to cook the onions on low, stirring occasionally, for 30 minutes.
Once the pie crust is ready, set the oven temperature to 350 degrees.
While the onions are cooking, whisk together the eggs, heavy cream, milk 1/4 tsp of pepper, and the other 1/4 tsp of salt in a medium-sized bowl. Set aside.
Once the onions are ready (they should be brown, soft, and have a caramel color), remove the onions to the pre-baked pie crust. Layer evenly in the pre-baked pie crust.
Sprinkle in the goat cheese chunks evenly as well.
Pour the egg mixture into the crust on top of the onions and cheese. Using a fork, gently grab some onions and float them to the top so they are evenly mixed and not at the bottom.
Place carefully in the oven at bake for 40-45 minutes, or until the center is set.
Let it cool for at least 10 minutes before slicing and serving.
Notes
Calories are dependent on the milk and the frozen pie crust you use. The current calories include 1% milk and a pie crust with 78 calories per serving (8 servings total).
Even more lunch ideas with eggs.
Because who doesn’t love using up that carton of eggs in the fridge? Especially if it means whipping up a quick lunch.
- Jammy Egg Toast with Scallion Cream Cheese
- Bacon Veggie Frittata
- Avocado Toast with Soft Boiled Eggs
- Spinach Omelette Sandwich
- Goddess Arugula Bowl
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