Tomato & Goat Cheese Quiche

Summer / Fall / Winter / Spring / Coconut Oil / Cook / Joy the Baker / Main Dish / Vegetarian /


Quiche should be a food group. It’s so versatile that it can be served for breakfast, lunch of dinner. In this recipe, we’re mixing together a simple coconut oil savory crust to pair with our creamy egg custard. Roasting the tomatoes concentrates their flavor, adding intense bursts of tomato with each bite of quiche. I also love the tang from goat cheese! Perfectly delicious, day or night!


Prep time: 1 hour
Cook time: 45 to 50 minutes
Total time: about 2 hours


Serves: 8


For Filling:
8 ounces cherry tomatoes
2 tablespoons coconut oil, melted
1/4 teaspoon salt
6 large eggs
1 cup whole milk
1 cup heavy cream
3/4 teaspoon salt
1/4 cup chiffonade basil
1/4 cup Parmesan cheese, finely grated
4 ounces goat cheese

For Crust:
1 1/2 cup all-purpose flour
1/4 teaspoon sea salt
1/2 cup solid LouAna® 100% Pure Coconut Oil
8 tablespoons ice water


To make the crust: Place flour and salt in the bowl of a food processor and pulse briefly to combine. Add coconut oil in pieces and pulse until mixture resembles coarse meal, making sure there are no large pieces of coconut oil remaining.

Add ice water a couple of tablespoons at a time, and continue to pulse until dough begins to come together.

Turn dough out onto a cutting board and form into a disc. Wrap with plastic wrap and refrigerate at least an hour. Roll out dough on a lightly floured surface when ready to use, drape into a large 10-inch pie dish.

To make the filling: Preheat oven to 350 degrees F. In a bowl, toss the tomatoes with the coconut oil and 1/4 teaspoon salt. Spread onto a parchment-lined baking sheet and bake for 10 to 15 minutes, until the tomatoes are puffy and lightly browned. Remove from the oven and allow to cool slightly.

In a large bowl whisk together the eggs, milk, cream and 3/4 teaspoon salt until frothy.

Mix in the basil and half the Parmesan cheese. Scatter half the tomatoes and half the goat cheese, crumbled, over the bottom of the quiche pan. Pour in the egg custard. (You may have a little custard left over, depending on how deep your pie dish is.) Scatter the remaining tomatoes and crumble the remaining goat cheese around the custard. Scatter the remaining Parmesan cheese evenly over the top.

Bake for 45 to 50 minutes, or until the center is set, but still a little jiggly. If the crust starts to brown too much during baking, wrap foil around the edges of the pan to protect it. Let quiche cool for at least 15 minutes before serving.

If quiche cools too much before your guests arrive, reheat in a 300 degree F oven until warm to the touch.

Tomato & Goat Cheese Quiche Recipe photo credit: Joy Wilson and Jon Melendez



  • Ann todd on 07.28.14

    Looks familiar, i made up this crust years ago, only i called it a hawaiin quiche and put ham and pineapple in it! It was delicious!

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