Goat Cheese Quiche
An easier, speedier and healthier alternative to regular quiche with sweet caramelised red onion, savoury goat cheese and crunchy pine nuts.
Prep Time30 minutes mins
Cook Time30 minutes mins
Course: Main Course
Cuisine: American
Diet: Vegetarian
Servings: 4 people
Calories: 265kcal
- 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 milk
- ½ tsp ground black pepper
- ¼ tsp salt
- 5 oz 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
Serving: 1 serving | Calories: 265kcal | Carbohydrates: 14g | Protein: 11g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 26mg | Sodium: 168mg | Potassium: 326mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1784IU | Vitamin C: 57mg | Calcium: 146mg | Iron: 1mg