Deliciously creamy Goat Cheese Quiche, packed with caramelised onion and topped with slices of tangy soft goat cheese.
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Goat Cheese Quiche with Caramelised Onion : A new filling in our collection
This delicious Goat Cheese Quiche adds to the growing collection we have at Gluten Free Alchemist. Full of protein and goodness, quiche is the perfect food for a tasty, sustaining lunch, for picnics, parties, food on the go or food at the table. The versatility both for where you eat it and for how you fill it is a quality which makes quiche stand out from the crowd.
Quiches on the blog include the old and better known favourite Quiche Lorraine and the popular seasonal (and very English) Stilton and Asparagus. We also have a delightful Cheddar, Gruyere & Bacon Quiche. And if you are looking for inspiration to use up the leftovers from Sunday lunch or Christmas dinner, look no further. Our (Roast Dinner) Leftovers Quiche is a winner every time. We even have a selection of Mini Quiches for parties!
The recipe shared with you here for Goat Cheese Quiche was created at the request of my husband. Packed full of caramelised onion, it is topped with wonderfully-tangy soft goat cheese slices, but also offers extra cheesiness from some cheddar incorporated into the base filling.
What ingredients make the best Quiche ‘custard’?
Having discovered the perfect combination that sets softly and has the most creamy decadence, the base custard I use for all my quiches is largely the same. The use of cream and good-quality free range eggs will always take your quiche-baking to a better level. Regardless of the filling. I discuss my reasons in more detail in the post for Quiche Lorraine, so please do have a read if you have any queries.
The goat cheese quiche shown here has also been made with a deliciously rich goose egg. If you can get hold of them, they are absolutely perfect for making quiche, because the yolks are huge and rich. But they are also seasonal, so when I make quiches out of goose-egg season, I just use 3 large free-range hens or duck eggs instead.
What’s the best gluten free pastry for Quiche?
The recipe I have given below includes how to make my favourite crisp gluten free Almond Pastry. However, the pastry you use is really up to you… You can choose to use another favourite gluten free pastry (savoury shortcrust) that you love. If you can’t eat nuts, we can offer alternative recipe options, including my other ‘go to’ Rice Free Gluten Free Shortcrust Pastry, which handles superbly. Or Adriana’s Flaky Shortcrust which can take many commercial flour blends.
If you are new to making and handling gluten free pastry (or making quiche), please do check out my Quiche Lorraine post. In it, I cover in detail how to handle gluten free pastry and deal with any cracks and pastry worries. But I also cover why we blind bake and how to use the process to your advantage to give the pastry case the best seal.
Of course, if you don’t need to worry about avoiding gluten, feel free to make this quiche with your usual wheat-based shortcrust pastry or buy a ready-made savoury tart case.
What goat cheese works best in Goat Cheese Quiche?
The Goat Cheese Quiche photographed is made using a softer goat’s cheese with an edible rind… One of the circular varieties that can be cut into wedges. However, the exact cheese you choose really doesn’t matter, as long as the texture is softer. Rindless is as good as with rind. Block, round or cylindrical… it’s up to you. Just get your favourite and showcase it by arranging on top of the quiche.
What essential equipment do you need to make this goat cheese tart?
As with any tart or quiche, you’ll need either a heat-proof pie-serving dish or a loose-bottomed pie tin. I use a Masterclass loose-bottomed tin, because I like to serve quiche with the pastry showing. Just pick the size that suits you best… And if you prefer to eat smaller individual tarts, use several smaller ones.
A good set of kitchen scales is helpful whatever you cook or bake. I weigh my liquids rather than trust jug measures. For the milk and cream used in this recipe 1ml = 1g.
A trusty rolling pin is definitely needed if you have pastry to roll. Having tried any number of rolling pins, I still love using a traditional wooden pin for pastry.
When it comes to mixing bowls, my absolute favourite equipment for quiche are these Joseph Joseph bowls. I love the fact that they have a built-in egg cracker and a pouring spout… Which means all the filling gets directed into the pastry case!
And lastly… For blind baking, you could use dried pulses, beans and rice to weight the pastry. But I have never found them effective enough. Buying ceramic Baking Beans is definitely worth the investment, particularly if you plan to bake pastry regularly.
Made Goat Cheese Quiche with Caramelised Onion?
I hope you love this recipe for Goat Cheese tart. If you make it, I’d love to hear how you got on. You can let me know by leaving a comment below, rating the recipe, contacting me directly or through social media. You can find me over at Facebook, Instagram, Twitter and Pinterest. Tag #glutenfreealchemist.
And if you are seeking other gluten free cooking and baking inspiration, why not grab a cuppa and browse our gorgeous Gluten Free Recipe Book Index of everything we have here on gluten free alchemist.
Goat Cheese Quiche with Caramelised Onion
- sharp vegetable knife
- Small saucepan
- oven + hob
- kitchen paper
- flat knife/spatula
- cling film (opt)
Gluten Free Almond Pastry
- 110 g brown rice flour fine
- 50 g ground almonds almond meal
- 40 g corn flour (starch)
- 1¼ tsp xanthan gum
- ½ tsp fine sea salt
- 50 g unsalted butter cold & cubed
- 50 g margarine or lard cold & cubed
- 1 large egg UK large
- 2 tbsp very cold water
- 1 large onion sliced
- 1 tbsp olive oil
- 50 g mature cheddar cheese grated
- 120 g soft goat cheese (with edible rind) cut into slices/triangles
- 3 large eggs UK large OR 1 goose egg (see weight NOTES)
- 250 ml double cream = 250g
- 50 ml milk = 50g
- large grind black pepper fresh ground
- salt (optional smoked) to taste
- ½ tsp dried oregano or 1 tsp fresh chopped
Almond Pastry – By Hand
- Weigh the flours, almonds, xanthan gum and salt into a large bowl and stir together.
- Rub the butter and margarine/lard into the flour mixture until it resembles breadcrumbs.
- In a small bowl, beat the eggs with 1 tablespoon of the water and then pour into the crumb mixture.
- Work the wet ingredients into the crumb mixture using a table knife or spatula until it begins to clump together.
- Add the rest of the water little by little to get a moist dough consistency. You will likely need most or all of it. The dough needs to be on the wetter side as the flours will absorb moisture.
- Now bring the dough together with your hands and press into a ball. Knead briefly to ensure ingredients are fully amalgamated. No need to chill.
Almond Pastry – alternative food processor method
- Weigh the flours, almonds, xanthan gum and salt into the food processor bowl and pulse briefly to mix together and remove any lumps.
- Add the cubed butter and margarine/lard and pulse again until the mixture resembles breadcrumbs.
- In a small bowl, beat the eggs with 1 tablespoon of the water and then pour into the food processor with the crumb mixture.
- Turn the processor on and mix until the ingredients start to form a smooth dough.
- Poke the dough with your finger to check the consistency and add the rest of the water in 2 stages as needed to get a moist dough consistency. You will likely need most or all of it. The dough needs to be on the wetter side as the flours will absorb moisture.
- The dough will not require any further kneading. No need to chill.
To Make the Pie Base
- Lay down and lightly flour (with corn starch/flour) either a large sheet of cling film or baking paper (see NOTES).
- If making a single quiche, place all the pastry on top of the floured surface, or divide into separate pieces if making more than one to avoid over-working the pastry. Flatten slightly and lightly flour the top.
- Roll the pastry out straightaway (do not chill in the fridge) to a thickness of 2 to 3 mm, checking the shape as you roll to ensure it will fit the tin (including the sides).
- Carefully lift the pastry with the support of the rolling pin and lay over the flan tin (or use the cling film-flip method as in the NOTES). Working quickly, ease the pastry into the base, gently moulding into the sides of the tin. Try and avoid cracking the pastry too much, but don't worry if it does crack as gluten free pastry is very forgiving and can be easily 'patched'.
- Trim the pastry edge flush with the top of the tin, using a sharp knife.
- Carefully examine the pastry base for any cracks or holes. If there are any, use the trimmed, remains to ‘repair’
- To repair : Roll and trim a piece of pastry dough to rough size, and using cold water, dampen both the area around the crack/hole and the down-side of the ‘patch’ and gently press together, smoothing the edges with a finger dipped in water to seal and tidy. This is particularly important if you are making the quiche in a potentially-leaky tin.
Chill the pastry base
- Place the prepared flan pastry in the fridge for half an hour to chill prior to baking.
- While chilling, pre-heat the oven to 200 C/400 F/Gas 5.
Blind-Bake the Pastry Cases
- Prick the base of the pastry with a fork a few times across the surface. This will help avoid the pastry 'bubbling' and puffing up).
- Scrunch and then flatten a piece of baking paper large enough and lay inside the flan case(s). Then fill the pastry base with baking beans.
- Bake the pastry with the baking beans for 10 minutes.
- Take out of the oven and remove the baking beans (lifting them on the baking paper and carefully pouring into a heat-proof container to cool). Discard the baking paper.
- Place the uncovered pastry base(s) back in the oven for a further 7 to 10 minutes, checking they are dry but do not burn.
- While the pastry base is cooking, prepare the filling.
Goat Cheese & Onion Quiche Filling – Preparation
- In a small non-stick saucepan/frying pan, fry the sliced onions over a medium heat in the olive oil, stirring intermittently until they have begun to caramelise.
- Once cooked, set aside on some kitchen towel to drain any excess oil.
- Grate the cheddar cheese and slice the goats cheese.
- In a medium-sized bowl, whisk the eggs, cream, milk, herbs and seasoning together until well combined and airy.
- When the pastry cases are cooked, turn the oven down to 180 C/350 F/Gas 4.
- Re-examine for any obvious cracks where the filling may leak. TIP : If you find any cracks, use a pastry brush to brush a little of the egg mixture (or some extra egg-white) over the crack and let the heat from the hot pastry set and seal (or place back in the oven to set for a few seconds).
Fill and Cook the Quiche
- Before filling (if you are using a pie tin that has a loose bottom), place the tin onto a baking tray in case it leaks.
- Scatter the cooked onion in an even layer at the base of the case, followed by the grated cheese. (Alternatively, for a less 'layered' centre, mix the onion and cheese with the wet filling and tip straight into the cooked pastry case, omitting the next step).
- Give the cream-egg mixture a final quick whisk and pour over the top of the onion and cheese.
- Arrange the goat cheese slices on top of the quiche filling. And sprinkle with a little more herb and black pepper (optional)
- Bake immediately for about 30 minutes, until the top is firm, puffed up and set and there is no significant ‘wobble’. The puff will sink when the quiche cools.
- Remove from the oven and cool slightly before taking out of the tin. Eat warm or cold.
© 2019-2024 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist