This Sun Dried Tomato Goat Cheese Crustless Quiche couldn't be easier! And it doesn't require you to make/buy a crust but still has a crunchy exterior and I am OBSESSED.
If you've never made a crustless quiche before, let me be the first to welcome you to your new favorite way to make an egg bake. This custardy quiche is loaded with sun dried tomatoes and goat cheese and topped with some fresh greens to give it a bit of zip. There's no crust because that's how I roll. 1: I'm too lazy to make pie dough! And 2: I used some panko breadcrumbs to line the quiche for a crispy exterior with minimal effort. It's genius if you haven't tried it and I can guarantee you'll be obsessed!
Let's talk crustless quiche 101 quickly:
- 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
Looking for more amazing breakfast ideas? Check out my 100 favorite breakfast recipes here
Sun Dried Tomato Goat Cheese Quiche
This super delicious Sun Dried Tomato Goat Cheese Quiche with a crispy panko crust!!
Ingredients
- 3 tablespoons panko bread crumbs
- 2 tablespoons olive oil
- 1 yellow onion, thinly sliced
- ¾ cup thinly sliced sun dried tomatoes, in oil
- ¼ cup pesto
- 1 cup crumbled goat cheese
- 4 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- Kosher salt and freshly cracked black pepper to taste
- Market greens optional for garnish
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.
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 | Carbohydrates: 17g | Protein: 16g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 177mg | Sodium: 356mg | Potassium: 657mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1527IU | Vitamin C: 7mg | Calcium: 191mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!
Made this for a Sunday brunch and it was perfect. Super easy to put together, came out golden and puffy and everyone loved it.
I made this recipe for a bridal shower., and it was a hit. I made a few changes, because I used what I had on hand. I skipped the Panko crumbs because of.GF people. I used sun-dried tomatoes from a bag and they were fine. I doubled the recipe, And baked it in a 9 x 13 pan, and used a dozen eggs rather than the number suggested. I used feta cheese. Garnish it with fresh arugula. I will be eager to make it again using goat cheese.
Hi Gabby! Can I cook this in another vessel? Excited to make it Sunday!
any oven proof dish about 9 inches in diameter is great
What can be use in place of the tomatoes. Since it says to use the oil I was not sure if other vegetables (without oil) can be a substitute.
Thanks
Delicious! I didn’t have sun-dried tomatoes in oil, but used the ones in the bag. It was still delicious! My husband, who is not a huge fan of goat cheese, really liked it, too!
Can I assemble this today and bake it tomorrow?
just seeing this but yes!
Thank you! Made it today for Mother's day. Was a hit!
Made this for Easter. It was a hit. I made another one today because my daughter complained there wasn't
any leftover! She said, "don't change a thing it was perfection!". Thanks Gaby for another wonderful recipe!
Hi Gaby,
What cheese can I use other than goat cheese in this recipe?
Thanks, Judy
feta would be delish