Remember last week when I made the caramelized balsamic onions? I mentioned I had a recipe coming up that would use them… Well, when I make a promise, I deliver, dang it!

A flaky pastry crust…

filled with goat cheese and caramelized onions.

Be still my heart.

The best part about this quiche (besides the taste, duh)? Jon won’t touch it with a 10 foot pole because of all the onions, so I get it aaaaaaaall to myself. Breakfast. Lunch. And Dinner. That’s how often I’d eat this quiche.

Scratch that.

That’s how often I DID eat this quiche.

Caramelized Balsamic Onion Goat Cheese Quiche


  • 1 pie crust (I used a store bought crust)
  • 1 batch caramelized balsamic onions
  • 1/2 cup heavy cream
  • 4 large eggs
  • 5 ounces goat cheese
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1/8 tsp nutmeg
  • 1 beefsteak tomato, sliced into ¼ inch slices


Preheat oven to 350 degrees.

Lay the unbaked pie crust into a pie plate and lay a piece of tin foil over it. Add pie weights on top of the tin foil (dry beans or rice work too).

Bake the pie crust for 15 minutes.

Remove crust from oven and let it cool while you work on the rest of the quiche.

Remove the tin foil and pie weights (or beans/rice) .

Place pie pan on a baking sheet to catch any spillage.

In a bowl, whisk heavy cream and eggs for about 30 seconds. Add nutmeg, salt, and pepper.

Dump the caramelized onions over the crust, sprinkle with crumbled goat cheese, then pour egg mixture over everything. Top with tomato slices.

Bake until the center is set and the top is golden brown, about 40 – 45 minutes.

Cool on a wire rack for 15 minutes before slicing.

I use Honey Ridge Farms flavored honey vinegar for my balsamic onions. They have a variety of flavors that are all equally delicious and add amazing flavors to the caramelized onions!