Goat Cheese Quiche
An easier, speedier and healthier alternative to regular quiche with sweet caramelised red onion, savoury goat cheese and crunchy pine nuts.
Servings: 4 people
Calories: 265kcal
Ingredients
- 1 tablespoon olive oil
- 2 red onions thinly sliced
- 1 teaspoon brown sugar
- 2 tablespoon balsamic vinegar
- 1 large red pepper cut into strips
- 3 tablespoon pine nuts
- 1 teaspoon butter for greasing the pie dish
- 4 eggs
- 1 cup milk
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- 5 oz goat cheese sliced
Instructions
- 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)
Notes
- 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
Nutrition
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