Sun Dried Tomato Goat Cheese Crustless Quiche

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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 from www.whatsgabycooking.com (@whatsgabycookin)

Sun Dried Tomato Goat Cheese Quiche

Author: Gaby Dalkin
4.8 from 17 votes
This super delicious Sun Dried Tomato Goat Cheese Quiche with a crispy panko crust!!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast
Cuisine Mediterranean
Servings 6 people

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
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60 Comments

  1. 5 stars
    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!

  2. 5 stars
    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!

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