If you are after an easy and speedy light lunch this crustless quiche is perfect for you. This goat cheese crustless quiche with caramelised onion will give you everything a regular quiche has to offer with a shorter cooking time and fewer carbs. I adore the contrasting flavours and textures that are packed into every mouthful with sweet and soft caramelised onions, slightly sharp goat cheese and crunchy pine nuts.
The prep couldn't be simpler, all you need to do is let the onions caramelise with brown sugar and balsamic vinegar while you prepare everything else. Then you just assemble the quiche, pop it in the oven and enjoy. Crustless quiche is great if you want to get ahead of your game. You can make it in advance and bake it the next day. It reheats well and also can be frozen for up to 3 months.
- Red onions and red pepper - red onions are sweeter than white onions. They are gently fried on a low heat with the balsamic vinegar and brown sugar until caramelised.
- Brown sugar - adds a richer sweetness than white sugar that is much better for caramelising the onions.
- Balsamic vinegar - adds richness, sweetness and a slight tanginess to the caramelised onions and red pepper. Balsamic vinegar is one of those ingredients where it is worth investing a little more. Opt for the high quality, thick and syrupy kind over a thinner and cheaper variety if you can.
- Eggs - these are a key component of the filling. This is another ingredient where it pays to invest a little more. I am a big fan of the Clarence Court Burford Browns because I love their rich and creamy yolks.
- Goats cheese - this sits on top of the quiche. Choose a variety you can cut into slices. Avoid any that are excessively creamy.
- Pine nuts - add a nice crunch to the topping as well as valuable protein.
How to make a Goat Cheese Crustless Quiche:
1. Caramelise the onions and red pepper
Set your oven to 180°C or 300°F. Add olive oil to your frying pan and place on a medium heat. Add the thinly sliced onion when the pan is hot and fry for 5 minutes. Then add the red pepper slices, brown sugar and balsamic vinegar and continue to fry on a low/medium heat for another 25 minutes until soft.
2. Toast the pine nuts
You can do this while the onions are cooking. Place another small frying pan on a medium/high heat, add the pine nuts and toast for a few minutes until they start to brown. Remove them from the heat and set them aside as soon as they are ready. If you leave them in the pan they will continue to cook and may burn.
3. Combine the eggs and milk
Beat the eggs in a jug or bowl and add the milk, salt and pepper. Continue to mix until all ingredients are combined and set aside.
4. Assemble the quiche
Spoon the onions and peppers into your greased pie dish. Pour on the egg and milk mixture and place the sliced goats cheese and pine nuts on the top.
Place the quiche on a high shelf in your oven and bake for 30 minutes.
Tools & Equipment
- Sharp knife - for cutting the onions and red pepper.
- A large frying pan with a lid - it's best to cover the onions while you caramelise. them as this helps them to release their juices.
- Measuring jug or bowl - for beating together the milk and eggs.
- Pie dish - this should be approx. 25cm wide and greased with butter first.
- Pie server / cake slicer - for serving the quiche.
3 Tips For A Perfect Goat Cheese Crustless Quiche
- Slice the onions thinly - slice the onion as thinly as you can, ideally ⅛ inch / 3mm. This will speed up the caramelizing process.
2. Cook the onions until soft - the onions are done when they are soft. If they have any crunch they need to cook for longer.
3. Keep an eye on the pine nuts - pine nuts only take a few minutes to toast and go from done to burnt very quickly.
The edges should be set, the middle should still wobble slightly and the top should be a little brown. This crustless quiche takes around 30 minutes to get to this point when cooked towards the top of the oven.
Either, but I recommend serving this quiche warm.
Yes! It's best to reheat in the oven if you have time. You can also use your microwave if you're in a hurry.
You can freeze the quiche for up to 3 months before or after it is cooked. Freeze before cooking and reheat in the oven for the best results.
More light vegetarian recipes:
- 30 Minute Vegetarian Burrito Bowl
- Giant Couscous & Halloumi Salad
- Blue cheese, apple, grape and walnut salad recipe
Goat Cheese Quiche
- 1 tbsp olive oil
- 2 red onions thinly sliced
- 1 tsp brown sugar
- 2 tbsp balsamic vinegar
- 1 large red pepper cut into strips
- 3 tbsp pine nuts
- 1 tsp butter for greasing the pie dish
- 4 eggs
- 1 cup (250 ml) milk
- ½ tsp ground black pepper
- ¼ tsp salt
- 5 oz (150 g) goat cheese sliced
- Heat your oven to 180°C or 300°F
- Place a frying pan on a medium heat and add the olive oil
- Add the red onion, brown sugar and balsamic vinegar and gently fry for 5 minutes.
- Add the red peppers and continue to gently fry on a low heat with the lid on for 25 minutes until soft
- Meanwhile, grease a 25cm pie dish with butter (note 1)
- Add the pine nuts to a small pan and toast on a medium to high heat for a few minutes until they start to brown (note 2)
- Beat the eggs into a bowl or pyrex jug and add the milk, salt and pepper and continue to beat with a fork until incorporated
- When the onions and peppers are cooked spoon them into the pie dish
- Pour on the milk and egg mixture
- Top with the goat's cheese slices and pine nuts
- Bake in the oven for 30 minutes (note 3)
- I use a small piece of kitchen paper to evenly spread the butter over the bottom and sides of the pie dish
- Pine nuts only take a few minutes to toast. Make sure you don't turn your back on them.
- The quiche is ready when the top is slightly brown, the edges are set but the middle still wobbles a little