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. I’m excited to make this for Easter! I have two questions: can you assemble it the day before and then bake? Also, how’s do you recommend reheating if you freeze it? Thanks! I love your recipes.

    1. Never mind! I just read through your other comments and found the answers to my questions. Thank you again for such delicious recipes!

  2. I am cooking brunch for a big crowd... could I double (or triple) this and make it in a 9x13 pan or would it be better to do 2 separate quiche? I only have 1 quiche pan...

  3. I'm so excited to make this for my mom for Mother's Day! And happy first Mother's Day Gaby! Could I substitute 2 cups half and half for the 1 cup heavy cream and 1 cup milk?

  4. 5 stars
    Amazing! Made it for dinner and served it with arugula and lemon and olive oil...it was perfect! Let it cool for about twenty minutes before serving and it held together perfectly! Served bacon on the side. My first time trying one of your recipes and can’t wait to try more of them. Thanks for sharing!

  5. Hi Gabby,

    I made this and even though the flavors were incredible, the quiche wasn't holding together when I tried slicing, it ended up being like scrambled eggs. It was so hard to get it to hold its form in a slice, any advice for next time? I want to make it again!

    1. did you try cutting it while it was still hot? best to slice once its cooled a bit

  6. I so want to try this! I love quiche but I need to avoid dairy. Any suggestions on a milk/cream substitute? Coconut milk?
    Thanks!

  7. Can I do everything up to step 4 the night before and bake it the next morning? Do I need to let it come to room temperature first?

    1. 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!

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