Healthy Goat Cheese Mini Quiche

Looking for a crowd-pleasing appetizer that won’t keep you stuck in the kitchen during your next get-together? We’ve all been there – trying to balance hosting duties while making sure the food comes out just right. That’s exactly why I love these goat cheese mini quiches. They’re perfectly sized for parties, can be made ahead of time, and always seem to disappear first from the appetizer table. Plus, with their creamy goat cheese filling and flaky crust, they’re fancy enough for special occasions but simple enough for casual weekend brunches.

What Kind of Goat Cheese Should I Use?

Fresh goat cheese (often called chèvre) comes in several styles, and for mini quiches, you’ve got some tasty options to choose from. The most common type is the soft, creamy log that crumbles easily – this works perfectly here since it melts smoothly into the egg mixture. If you’re at the cheese counter, you might also spot aged goat cheese, but stick with the fresher variety for this recipe since it has that classic tangy flavor and creamy texture we’re looking for. While some specialty stores carry flavored goat cheese with herbs or pepper, I’d recommend starting with plain goat cheese so you can control the seasonings in your quiche. Just make sure your goat cheese is cold when you crumble it – it’s much easier to work with straight from the fridge.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Goat cheese: If you’re not a fan of goat cheese or don’t have any, try using feta, ricotta, or cream cheese instead. Each will give a different but equally good flavor to your quiche.
• Almond milk: Any milk works here – regular dairy milk, soy milk, oat milk, or even cream for a richer result. Just make sure it’s unsweetened.
• Ground almonds: This is your crust base – you can swap it with ground walnuts, pecans, or even a mix of nuts. If you’re not keeping it grain-free, regular pie crust or breadcrumbs work too.
• Spinach: Feel free to use any leafy greens like kale, Swiss chard, or arugula. Just make sure to chop them finely and cook until wilted.
• Sundried tomatoes: You can use roasted red peppers, sautéed mushrooms, or fresh cherry tomatoes instead. If using fresh tomatoes, cook them down a bit to remove excess moisture.
• Shallot: A small yellow onion or a few green onions make good substitutes. Just use about the same amount as called for in the recipe.

Watch Out for These Mistakes While Baking

The biggest challenge when making mini quiches is getting the almond crust just right – if it’s too wet or too dry, it won’t hold together properly, so aim for a consistency that clumps when squeezed in your hand.

When working with goat cheese in quiche, avoid overmixing the egg mixture as this can make the filling tough; instead, gently fold in the crumbled cheese last so it stays in distinct pockets throughout the quiche.

A common error is overcooking these small quiches – they’ll continue cooking for a few minutes after removing from the oven, so take them out when the center is still slightly jiggly but the edges are set (about 15-20 minutes at 350°F).

To prevent a soggy filling, make sure to cook off any excess moisture from the spinach and shallots before adding them to your egg mixture, and always let the mini quiches cool in the pan for 5-10 minutes before attempting to remove them.

What to Serve With Mini Quiche?

These little goat cheese quiches are perfect for brunch or a light lunch, and they pair really well with a few simple sides to round out the meal. A fresh arugula salad with lemon vinaigrette makes a nice match, since the peppery greens complement the creamy, tangy goat cheese. For a heartier spread, try serving them with crispy roasted breakfast potatoes or sweet potato hash – the contrasting textures work great together. If you’re hosting brunch, add some fresh fruit like berries or melon slices to brighten up the plate and add a touch of sweetness to balance the savory quiche.

Storage Instructions

Keep Fresh: These goat cheese mini quiches are perfect for meal prep! Place them in an airtight container and keep them in the fridge for up to 4 days. They make such an easy grab-and-go breakfast or quick lunch option throughout the week.

Freeze: Good news – these little quiches freeze really well! Let them cool completely, then place them in a freezer-safe container with parchment paper between layers. They’ll keep in the freezer for up to 3 months, which is perfect when you need a quick breakfast option.

Reheat: When you’re ready to enjoy your quiches, warm them up in the microwave for about 30-45 seconds if refrigerated, or 1-2 minutes if frozen. You can also pop them in a 350°F oven for about 10 minutes to get that nice, crispy crust back. Just keep an eye on them to prevent overheating!

Preparation Time	20-30 minutes
Cooking Time	35-40 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2300
• Protein: 60-70 g
• Fat: 150-170 g
• Carbohydrates: 80-90 g

Ingredients

• 4 whole eggs
• 4 ounces crumbled goat cheese
• 1/4 cup milk (such as plain almond milk)
• 1 tablespoon olive oil
• 1 diced shallot
• 2 cups fresh baby spinach
• 1/2 cup chopped sundried tomatoes
• 3 cups ground almonds
• 2 cloves minced garlic
• 1/4 teaspoon each of salt and pepper
• 1 teaspoon thyme (fresh or dried)
• 1/4 cup olive oil
• 3 tablespoons water

Step 1: Prepare the Muffin Tin and Preheat the Oven

Preheat your oven to 400°F (200°C).

While the oven is warming up, grease a muffin tin thoroughly to ensure the crusts don’t stick during baking.

Set the prepared muffin tin aside for later use.

Step 2: Make the Almond Meal Crusts

In a large bowl, combine the almond meal with the minced garlic, thyme, salt, and pepper.

Stir these dry ingredients together until evenly mixed.

Pour in the olive oil and water, then stir until a dough forms.

Scoop a small amount of the dough mixture into each muffin tin compartment, pressing it down and up along the sides with your fingers to create a crust roughly 1/4 inch thick.

Place the muffin tin in the preheated oven and bake for 10 minutes, or until the crusts are light golden brown.

Remove from the oven and set aside to cool slightly.

Step 3: Prepare the Spinach Filling

While the crusts are baking, prepare the filling by warming olive oil in a pan over medium heat.

Add the shallot and cook for about 3 minutes until it becomes fragrant.

Add the spinach to the pan, tossing it together with the shallot, and continue cooking for approximately 5 more minutes, until the spinach is wilted.

Remove from heat and allow the mixture to cool.

Step 4: Combine Filling Ingredients

In a large bowl, whisk together the eggs, milk, and crumbled goat cheese until the mixture is smooth and well combined.

Add the cooled spinach and shallot mixture, along with sundried tomatoes, to the bowl.

Stir everything together until evenly mixed.

Step 5: Fill and Bake the Mini Quiches

Scoop about 1/4 cup of the prepared filling into each muffin tin compartment with the baked crust.

Continue this process until all 12 compartments are full.

Return the muffin tin to the oven and bake for 25 minutes, or until the tops are golden brown.

Once baked, cool the mini quiches in the tin for 15-30 minutes.

Use a butter knife to gently release the sides and remove the quiches from the tin.

Step 6: Store and Reheat the Mini Quiches

After the mini quiches have cooled completely, transfer them to a freezer-safe bag and seal it shut.

They can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.

To reheat, remove the desired number of quiches from the bag and microwave.

Heat refrigerated quiches for about 30 seconds, or frozen quiches for about 2 minutes, until they are warmed through and ready to enjoy.