A goat cheese lover quiche, this simple goat cheese quiche features lots of goat cheese, drizzled with a touch of honey and baked with an egg and cream custard. Served topped with simply dressed arugula.
If you are a goat cheese lover, this quiche is for you! It’s a simple warm goat cheese pleasure, that’s perfect for Brunch or I love it for a special dinner, too. A great way to use up goat cheese, too!
Key ingredients and substitutions
Goat Cheese – you’ll need a small log of goat cheese, give or take. You can use a bit less, as you like.
Honey – a nice neutral-tasting runny honey is recommended.
Pie Shell – start with 1 unbaked, deep-dish pie shell. Of course, you can make your own pie crust, if you like.
Arugula – the lightly dressed arugula is a great foil for this cheesy quiche, so I do recommend it.
Creme Fraiche – a bit of creme fraiche adds a bit of tang to the filling, but is optional. I like to make my own creme fraiche that I keep in the fridge. I’ve included the easy recipe in the Recipe Card notes below.
Cream – you can use either heavy whipping cream or half-and-half cream with the eggs, depending on what you have on hand or the richness you prefer.
- Mix the eggs, cream and creme fraiche in a measuring cup.
- Season with salt, pepper and fresh thyme leaves.
- Add the goat cheese rounds to the pastry shell and drizzle with honey.
- Pour the custard over top of the goat cheese rounds.
- Add a few more thyme leaves to the top and the quiche is ready for the oven!
- Dress the fresh arugula with olive oil, salt and pepper to top the quiche to serve.
- I find it fine this quiche fine without par-baking the crust, but if you want to be sure to have a crispy bottom crust, pop the crust in the oven for 4-5 minutes and par-bake it. Let it cool before filling.
- For a pretty presentation, save a few goat cheese rounds to place on the top after adding the egg mixture.
- This is a “little goes a long way” quiche, so smaller slices are quite fine.
Making ahead, storing and freezing
While quiche is at its very best freshly baked, leftovers keep well in the fridge for 3-4 days.
Quiche also freezes well, so don’t hesitate to freeze a whole quiche or slices. Freeze for up to 3 months.
Get the Recipe: Goat Cheese Quiche
- 1 deep dish pie shell, unbaked *see Note 1
- 5 oz (140 g) goat cheese log
- 3 large eggs
- 3/4 cup half and half cream (10% b.f.), or 1/2 cup heavy cream (35% b.f.)
- 2 Tablespoons creme fraiche, optional *see Note 2
- salt and freshly ground pepper
- Pinch fresh thyme leaves, or dried thyme leaves, plus more for topping
- 2 Tablespoons honey
- 2 cups arugula
- extra virgin olive oil
- salt and freshly ground pepper
- Preheat oven to 350F (regular bake/not fan assisted)
- Cut the goat cheese log into 1/2" slices.
- In a 2-cup measuring cup, beat together the eggs, cream and creme fraiche (if using) Add salt and pepper and few thyme leaves (or a pinch of dried thyme).
- Tip! You can save a couple of the goat cheese slices to place on the top after pouring in the egg mixture, for a pretty presentation.
- Prick the bottom of an unbaked pie shell with a fork. Place the goat cheese rounds on the bottom of the pie shell. Drizzle the honey over the goat cheese, then pour the egg mixture over-top.
- Bake in preheated oven for about 40 minutes, or until set. For extra colour, switch the oven to broil for 2 minutes or so to colour the top of the quiche.
- When quiche is almost ready, add the arugula to a bowl. Drizzle with olive oil and season with salt and pepper.
- Serve quiche warm, topped with arugula. (I love to sprinkle just a bit of flaky finishing salt on top of the quiche as well, for a bit of the sweet/salty/tangy cheese combination).
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!