Goat’s Cheese & Potato Quiche with Pickled Red Onions

As soon as I can grow my own veggies, the first crops I will try my hand at are potatoes and onions. Not only because they’re sturdy and relatively easy to grow in colder climes, but also because they’re both so versatile I wouldn’t be worried about having too much.  This dish is essentially the love child of  a quiche and a gratin: a gruiche, if you will. The potato is soft and garlicky, the cheese is cheesy, the crust is light and flaky, and the pickled red onions add crunch and tang. 


Ingredients (for 3-4):

for the crust:

200 g plain flour

100 g cold butter

100 ml cold water

1 tsp salt

for the filling:

4 medium sized waxy potatoes

4 cloves of garlic

4 eggs

275 ml crème fraîche

300 g soft goat’s cheese

dried herbs: thyme or oregano

for the pickled onions:

3 red onions

6 tbsp balsamic vinegar

2 tsp sugar

1 tsp salt


The crust

  • Mix the flour, salt and cold cubes of butter until you achieve a crumb-like texture. Use a food processor with a sharp knife, or just use two sharp knives to cut the butter into the flour.
  • Add the water until the dough forms into a ball, wrap it up tightly and let it rest in the fridge for at least 30 minutes.
  • Dust a clean work surface with flour and roll out the dough. Then transfer it to a greased baking tin and shape it with your fingers.
  • Heat the oven to 180 degrees and first blind bake it for 15-20 minutes. This will prevent sogginess and ensures your crust is as crispy and flaky as it can be. As you can see, I’ve used ceramic baking beans.


  • The clever way to do it is to line the crust with a sheet of baking paper first. That way you can take them all out in one go after you’re done blind baking your crust. The less clever way is to forget about the paper, which will leave your crust looking like this:


  • Admittedly, it has a certain charm to it, but getting all those little ceramic balls out of there was a bit of a pain. And even worse: I accidentally left one in!

The pickled onions

  • Peel and thinly slice the onions.
  • Put them in a heat-proof bowl and submerge in just-boiled water. Drain when the water has cooled a little.
  • Mix sugar, salt and balsamic vinegar in a small saucepan. Heat gently and pour it over the onions as soon as it’s hot. Don’t breathe in too deeply: vinegar evaporates really quickly. Leave to pickle for at least an hour and longer if possible. They will only get better with time!


The quiche filling

  • Peel the potatoes and slice them very thinly.
  • Pour a glug of olive oil in a large frying pan. Sauté the potato slices on low to medium heat until they’ve softened.
  • Season with salt, pepper and dried herbs and add the crushed garlic. Fry for another minute and set aside.
  • Whisk the eggs with the crème fraîche and some salt and pepper.
  • First arrange the potato slices on the bottom of the quiche.
  • Crumble the goat’s cheese on top.
  • Pour over the egg and cream mixture and season with some more pepper and herbs.


  • Bake for about 30 minutes at 180 degrees or until the egg mixture has set and the top is golden brown and bubbly.
  • Serve with the pickled onions.


14 thoughts on “Goat’s Cheese & Potato Quiche with Pickled Red Onions

  1. Wow looks so yummy. I’m bookmarking this for a later day (actually making my first pie as I type this so definitely not comfortable to make this). The pickled onions is so creative. Thank you 🙂

    Liked by 1 person

    1. Thanks! And good luck making your first pie! I hope it turns out alright, you never quite know with ovens 😉 but as you do it more often you’ll find pie and quiche are actually really easy and fun to make!

      Liked by 1 person

      1. Thank you Eli! Yeah, I thought the pie crust would be scary, so I found a “no-knead” recipe. It was fairly easy overall. I do plan to make more in the future. Thank you for your encouragement! 🙂

        Liked by 1 person

      2. What kind of pie did you end up making and did it turn out as tasty as you hoped? The crust in this recipe is also virtually no-knead and can be used for all kinds of savoury pies and quiches. Happy baking 😉 !

        Liked by 1 person

      3. Oooh that’s great to know, thank you! I was trying out a ricotta pie recipe (I made fried lasagna squares and had a lot of ricotta cheese leftover). Although, I have never used ricotta cheese either haha 🙂 The pie was okay. I chilled it longer and the texture was a lot better–like cheesecake. However, the taste could be a little better. It’s a faint sweet and faint chocolately (I put in chocolate chips).

        Liked by 1 person

  2. Hoi Elizabeth 

    Ziet er goed uit. Nog even een vraagje  Kan jij nog even de verhoudingen van de rode ui met de andere ingrediënten voor Pickles geven? Wat voor soort aardappelen gebruik je hierbij? 

    Groet  Nannette 

    Verzonden vanaf mijn Samsung-apparaat

    Liked by 1 person

    1. Hoi Nannette! Oeps! Ik dacht dat ik de ingrediënten voor de rode ui er al had bijgezet 😛 ik heb het snel even aangepast, nu staan ze erbij! Ik gebruik voor deze quiche “waxy” dus vastkokende aardappelen (géén kruimige!). Leuk dat je even langskomt op mijn blog! X


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