Spring Onion and Goat Cheese Quiche

My Favorite Spring Quiche

Let’s make a Spring Onion and Goat Cheese Quiche. It is perfect for a sunny morning. I love the green onions and creamy goat cheese together. Doesn’t that smell amazing when it bakes?

This quiche recipe is my go-to for a special brunch. It always feels fancy. But it is really an easy quiche recipe to follow. I think it would be lovely for a Mother’s Day brunch recipe. What is your favorite dish to make for someone you love?

A Secret in the Crust

The crust has a little secret. We use cream cheese! This cream cheese quiche crust is so tender. It almost melts in your mouth. I still laugh at that. My grandson once ate just the crust and left the filling.

Mixing it is simple. Just blend until you see no more butter bits. Then let it rest in the fridge. This rest matters. It keeps the crust from shrinking in the pan. A good homemade quiche starts with a happy crust.

Filling with Freshness

Now for the filling. I use the freshest eggs I can find. My friend brings me hers from Kindred Family Farm. Those local eggs make the color so sunny. This is a wonderful local eggs recipe to try.

We cook some spinach and shallots quickly. Then we whisk the eggs with half-and-half. Pour it all into the waiting crust. Top it with green onions and crumbled goat cheese. This spinach and goat cheese quiche is a classic for a reason. The flavors just sing together.

Why This All Matters

Making a meal like this is about more than food. It is about taking care. You make something beautiful with your own hands. That is a gift. This is why I love brunch recipes for Mother’s Day. They show love.

Sharing a warm slice tells someone they are special. Food connects us. That is the second reason this matters. A simple quiche can hold so many good feelings. Do you have a food that makes you feel loved?

Your Turn in the Kitchen

When you bake your quiche, watch for the golden crust. Let it sit for ten minutes after. This wait is hard, I know! But it lets everything settle. Then you can cut the perfect slice.

*Fun fact: The word “quiche” comes from a German word for “cake.” It became a French favorite!* I hope you try this Spring Onion Goat Cheese Quiche. Will you use a special plate when you serve it? Tell me how it turns out in your kitchen.

Ingredients:

Instructions

Step 1: First, make your cream cheese quiche crust. Whisk the flour and salt together. Add the soft butter and cream cheese. Mix until it looks like one smooth dough. (A hard-learned tip: truly soft butter makes this so much easier!)

Step 2: Wrap the dough and chill it for 30 minutes. This rest is important. Then, roll it out on a floured surface. Gently place it in your pie plate. I always pinch the edges with my fingers. Doesn’t that look lovely already?

Step 3: Now, cook your filling. Melt butter in a pan. Soften the shallots, then wilt the spinach. That fresh, green smell is spring itself. In a bowl, whisk the eggs and half-and-half. I love using local eggs from Kindred Family Farm for this.

Step 4: Assemble your Spring Onion Goat Cheese Quiche. Spread the spinach in the crust. Pour the egg mixture over it. Crumble the goat cheese on top. Then, sprinkle those fresh green onions. Do you think the goat cheese gets extra creamy? Share below!

Step 5: Bake your homemade quiche for about 45 minutes. It’s done when the center is just set. Let it rest for 10 minutes before slicing. This patience makes every piece perfect. This easy quiche recipe is a true Mother’s Day brunch recipe winner.

Creative Twists

Serving & Pairing Ideas

This spinach and goat cheese quiche is a full meal. I love it with a simple salad of mixed greens. A bowl of fresh berries on the side is so pretty. For a heartier Mother’s Day brunch, add roasted potatoes. Which would you choose tonight?

Keeping Your Quiche Happy and Fresh

Let’s talk about keeping your quiche tasty. Cool it completely before storing. Wrap slices tightly for the fridge. They will be good for three days. For the freezer, wrap each piece in plastic. Then place them in a freezer bag. They will keep for two months.

I remember my first quiche. I left the whole pie on the counter overnight. What a soggy mess we had for breakfast. Now I know better. To reheat, use your oven or toaster oven. This keeps the crust crisp. A microwave will make it soft.

Batch cooking this quiche recipe is a smart move. Make the full recipe with two crusts. Bake one now and freeze one unbaked. This matters because a homemade quiche is a gift to your future self. On a busy morning, a ready-to-bake brunch is pure magic. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Quiche Troubles

Even grandmas have kitchen troubles. First, a soggy bottom crust. Always chill your crust before filling. I once skipped this step. My filling leaked right through the dough. A cold crust bakes up nice and firm.

Second, a watery filling. Squeeze your cooked spinach very dry. Wet greens will make your eggs weep. This matters for perfect texture. Third, overbaking. Your quiche is done when it jiggles just a little in the center. It will set as it cools. Overcooking makes rubbery eggs.

Getting these right builds your cooking confidence. It also makes your brunch recipes for Mother’s Day truly special. A perfect quiche is a sign of a cook who cares. Which of these problems have you run into before?

Your Quick Questions, Answered

What is the best cheese to use for a savory tart besides goat cheese?

Feta cheese is a wonderful choice. It is tangy and crumbly like goat cheese. Shredded sharp cheddar also works very well. It gives a rich, melty flavor. Gruyère cheese is another classic for quiche. It has a lovely nutty taste. Any of these will make a delicious homemade quiche.

How do you prevent a soggy bottom on a spring onion tart?

Chilling the crust is the key secret. Always refrigerate your rolled crust before baking. You can also bake the empty crust for ten minutes first. This is called blind baking. It creates a strong barrier. Also, make sure your filling is not too wet. Dry your spring onions well after washing.

Can you make a goat cheese tart ahead of time?

Yes, you absolutely can. This easy quiche recipe is great for making ahead. Bake the quiche fully and let it cool. Then cover it and keep it in the fridge. It will be perfect for up to three days. Reheat slices in the oven. This makes it a stress-free Mother’s Day brunch recipe.

What are good herb pairings for goat cheese and spring onion?

Fresh thyme is my favorite with this quiche recipe. Its earthy flavor is just right. Chives are another natural friend to spring onion. A little fresh dill is also lovely. It adds a bright, light note. You can use about one tablespoon of chopped fresh herbs. Stir them right into the egg mix.

How do you caramelize spring onions for a tart?

Slice your spring onions thinly. Cook them slowly in a little butter or oil. Use medium-low heat. Stir them now and then. Let them cook until soft and golden brown. This can take 15 to 20 minutes. The slow cooking brings out their natural sweetness. It makes your spinach and goat cheese quiche extra special.

Is it better to use puff pastry or shortcrust for a savory tart?

For a classic quiche, shortcrust is best. This cream cheese quiche crust is tender and rich. It holds the wet filling beautifully. Puff pastry is very flaky and light. It can get soggy under a custard. I always use shortcrust for my Spring Onion Goat Cheese Quiche. *Fun fact: The cream cheese in this crust makes it extra easy to roll out!* Which tip will you try first?

From My Kitchen to Yours

I hope you love this recipe. It holds many happy memories for me. I think of sunny mornings and my family gathered around. Using local eggs from a place like Kindred Family Farm makes it even better. It tastes like home and community.

I would love to hear your story. Have you tried this recipe? Tell me about your Mother’s Day brunch or your quiet Tuesday dinner. Your kitchen stories are my favorite thing to read. Thank you for cooking with me today.

Happy cooking!

—Grace Hollander.

Savory Goat Cheese and Spring Onion Tart

Author: Grace Hollander Cooking Method:Baking Cuisine:French American Courses:Lunch Main Breakfast Brunch

Difficulty:BeginnerPrep time: 20 minutesCook time: 50 minutesRest time: 40 minutesTotal time:1 hour 50 minutesServings:8 servingsCalories:320 kcal Best Season:Summer

Description

Spring Onion + Goat Cheese Quiche

Ingredients

For the crust (makes 2):

• 1 ½ cups all-purpose flour
• 1 stick unsalted butter, softened
• 4 ounces cream cheese, softened
• ¼ teaspoon salt

For the filling:

• 1 tablespoon butter
• 2 cups fresh spinach
• ¼ cup sliced shallots
• ¼ cup green onions
• 4 ounces goat cheese
• 1 teaspoon salt
• ½ teaspoon pepper
• 5 eggs
• 1 cup half-and-half

Instructions

1. For the crust (makes 2): Whisk flour and salt in the bowl of stand mixer. Add butter and cream cheese and mix until well combined. You should no longer be able to see butter or cream cheese pieces.
2. Turn dough out onto a floured surface and separate into two balls. Wrap in plastic wrap and place in the refrigerator for at least 30-40 minutes.
3. Remove crust from fridge and place on a flour surface. Roll out in a 10-inch circle. Place in the bottom of a pie plate, trimming edges evenly. Pinch edges up above the rim of the plate. Place crust in refrigerator while you prepare the filling.
4. For the filling: Preheat oven to 350°. In a skillet over medium-low heat, melt the butter. Add shallots and cook until softened, about 2 minutes. Add spinach to the skillet and cook until wilted. Remove from heat and set aside.
5. In a large mixing bowl whisk together eggs, half-and-half, salt and pepper.
6. Remove crust from fridge and place spinach mixture in the bottom. Pour egg mixture over the top. Sprinkle goat cheese and green onions over the top. Bake for 45-50 minutes or until eggs are just set and crust is golden brown. Let stand for 10 minutes before serving.

Notes

This recipe makes two crusts. You can freeze the second dough ball for later use. Let the tart cool slightly before slicing for cleaner pieces.

Keywords:Quiche, Tart, Goat Cheese, Spring Onion, Spinach