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Sun Dried Tomato Goat Cheese Quiche from www.whatsgabycooking.com (@whatsgabycookin)
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5 from 7 votes

Sun Dried Tomato Goat Cheese Quiche

This super delicious Sun Dried Tomato Goat Cheese Quiche with a crispy panko crust!!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breakfast
Cuisine: Mediterranean
Keyword: Sun Dried Tomato Goat Cheese Quiche, crustless quiche, Sun Dried Tomato Goat Cheese crustless Quiche
Servings: 6 people
Author: Gaby

Ingredients

  • 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

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.