Sun Dried Tomato Goat Cheese Quiche

4.78 from 18 votes

This super delicious Sun Dried Tomato Goat Cheese Quiche with a crispy panko crust!!

Prep Time20

Cook Time25

Total Time45

Course: Breakfast

Cuisine: Mediterranean

Servings: people

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.

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