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.

goat cheese quiche in baking dish with arugula on top

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.

Step-by-step photos

mixing eggs and cream in measuring cup
adding seasoning and thyme to egg and cream mixture
goat cheese rounds in unbaked pie shell
  1. Mix the eggs, cream and creme fraiche in a measuring cup.
  2. Season with salt, pepper and fresh thyme leaves.
  3. Add the goat cheese rounds to the pastry shell and drizzle with honey.
pouring egg and cream mixture over honey drizzled goat cheese
adding a few thyme leaves to the top of the pie before baking
mixing up the arugula topping after seasoning
  1. Pour the custard over top of the goat cheese rounds.
  2. Add a few more thyme leaves to the top and the quiche is ready for the oven!
  3. Dress the fresh arugula with olive oil, salt and pepper to top the quiche to serve.

Recipe tips

  • 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.
goat cheese quiche in baking dish with arugula on top

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.

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goat cheese quiche in baking dish with arugula on top

Get the Recipe: Goat Cheese Quiche

Simple, classic goat cheese quiche, with lots of goat cheese, drizzled with honey and topped with simply dressed arugula.
5 stars from 1 rating
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 8 servings


  • 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).


Note 1: I have found this quiche fine without the need to par-bake the pie shell, but if you prefer, you can pop the pie shell into the oven for a few minutes to set. Allow to cool before filling.
Note 2: I make my own creme fraiche by combining 1 Tablespoon of buttermilk and 1 cup of heavy cream. Let stand in a covered jar at room temperature for 18-24 hours (until thickened to the desired level), then refrigerate. It keeps well in the fridge for several weeks. 
If you used half and half cream for the main cream, you can replace the creme fraiche with the same amount (2 Tbsp) of heavy cream, or simply omit it if you used heavy cream to start.
Cuisine: American, Canadian
Course: Brunch, Main Course
Serving: 1serving, Calories: 259kcal, Carbohydrates: 19g, Protein: 8g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 88mg, Sodium: 208mg, Potassium: 111mg, Fiber: 0.5g, Sugar: 6g, Vitamin A: 502IU, Vitamin C: 1mg, Calcium: 77mg, Iron: 1mg
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