Anyone go through phases with different types of cheeses? Right now, I’m loving the creamy nuttiness of goat cheese, so I baked some Caramelized Onion and Thyme Mini Quiche to complement the neutrality of the goat cheese and YUM! A brunch-worthy recipe … captivating your heart by their size and taste!
I found the quiche pans on Amazon, so I will link them below… but I am sure you can go to local William & Sonoma (or like store) to shop for them in-person.
Now, it’s time to grab our aprons and begin cooking up deliciousness!
Caramelized Onion, Thyme, and Goat Cheese Mini Quiche
For the olive oil crust:
- 1 cup All Purpose Flour
- 1 Egg, whisked
- 2 tbsp. Extra Virgin Olive Oil
- 1 tbsp. Cold Water
- 1/2 tsp. Kosher Salt
For the Filling:
- 4 large Eggs
- 1/4 cup Milk, plant-based or regular
- 1/2 tsp. each: Salt, Black Pepper
- 1 tsp. Olive Oil
- 6 tbsp. Goat Cheese
- 1/4 Red Onion
- 1 cup Spinach
- For the crust: In a small mixing bowl, whisk together the flour and salt. Add in the olive oil and use a fork to mix it in. Add in the whisked egg and cold water, then mix until crumb-like texture. Knead for 1 minute. (Add more flour if too wet, or more water if too dry.) The dough should be smooth and pliable. Wrap tightly and place in fridge for 20 minutes.
- Preheat oven to 375F. Lightly grease 6 mini quiche pans with olive oil.
- On a floured surface or inbetween two pieces of parchment paper, roll out the crust dough to be 1/8" thick. Cut the dough according the mini quiche pan sizes, then press firmly into the lightly greased pans.
- Bake for 10 minutes.
- In the meantime, in a small saucepan over medium high heat, add in the olive oil to warm up for 30 seconds. Add in the thinly sliced onions and leaves of 2-3 thyme stems to sauté for 5-10 minutes. Add the spinach to cook for 1-2 minutes.
- In a small mixing bowl, whisk together the eggs, milk, salt, and black pepper.
- In each of the baked quiche crusts, add in little chunks of the goat cheese (about 1 tbsp. each). Then, evenly distribute the onion and spinach mixture into each. Finally, evenly pour the egg mixture into the pans (filling them a little over 3/4th full).
- Bake for 5 minutes, then reduce oven heat to 350F. Bake for an additional 10-15 minutes.
I truly hope you all enjoy these beautiful (and delicious) mini quiches that are perfect for the upcoming Autumn season, or a simple brunch date with the ladies! ’till next time… xxL
“He must increase, but I must decrease.”
John 3:30 (ESV)
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If you loved this delicious crostini recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #abrightmoment and tagging me @brightmomentco. It always makes my day seeing y’alls creations!