Sun Dried Tomato Goat Cheese Crustless Quiche


Total Time:

45 minutes



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 1/3 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
Sun Dried Tomato Goat Cheese Quiche from (@whatsgabycookin)

Sun Dried Tomato Goat Cheese Quiche

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


  • 3 tablespoons panko bread crumbs
  • 2 tablespoons olive oil
  • 1 yellow onion, thinly sliced
  • 3/4 cup thinly sliced sun dried tomatoes, in oil
  • 1/4 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


  • 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.

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  1. Heather Bennett

    Looks yummy! If you don’t have a quiche pan, would a shallow pie plate work?

  2. Monika

    5 stars
    This sounds like it will make a delicious quarantine Easter dish. I fortunately have all the ingredients – so something to get really excited about!!!

  3. Britni

    Dang! I only have 3 eggs. I have all the other ingredients though… do you think this could still work?

    • Gaby

      yup – quiches are always forgiving! I say go for it

  4. Leilani

    Gaby, can you use a non-dairy milk or 2% if you don’t have whole milk? Thanks! Looks yummy!!

    • Gaby

      haven’t ever thought of that! it would def change the flavor profile but it would be good!

  5. Libby

    Looks delish! But I really dislike sun dried tomatoes – can i use fresh? or something else in place?

  6. Gayle

    Can’t wait to try this! One question….How do I reheat it if I freeze it overnight?

    • Gaby

      I would let it come to room temp after freezing and then warm in the oven

  7. Susanna

    5 stars
    Quick and easy to make, with most of the ingredients pantry staples. The smell of it cooking lured the teenagers into the kitchen, suffice to say there were no left overs. We eat quiche quite regularly, and all family members agreed that this quiche was definitely a level above our standard fare.

  8. Jessica

    5 stars
    Yummy! I added a little mozzarella and leftover chopped, cooked steak to the mixture. Delicious flavor combination!

  9. B

    I don’t care for goat cheese. What cheese would be a good substitute?

    • Gaby

      really any kind of cheese would work – chunks of cheddar, feta, pepperjack, monterey jack, brie, fontina, havarti!!

  10. Nancy Rabe

    Can I make this using a regular crust? Do I need to adjust the cooking time/Temperature?

  11. Bonnie

    Can you make the quiche through step 4, refrigerate and cook later that same day?

    • Bonnie

      5 stars
      It was terrific! Didn’t have whole milk or heavy cream. Used 1/2 & 1/2 and skim milk. Made in the morning and served for dinner with a salad. Flavor combination was great. Thank you!