Caramelized Onion and Goat Cheese Quiche


  1. Preheat oven to 375°F.
  2. Heat olive oil in saute pan over medium heat. Add onions. Cook until onions are caramelized and sweet. Season with salt.
  3. Transfer onions to medium bowl. Add cheese and thyme. Stir mixture until cheese is incorporated. Cover and refrigerate until ready to use.
  4. In small bowl, using metal whisk, mix eggs and cream until incorporated. Cover and refrigerate until ready to use.
  5. Lightly grease a mini muffin tin.
  6. Place pie dough on work surface. using cookie cutter, cut 5/8" circles out of dough. Place pie dough circles into greased mini muffin cups. Fold edges to form circle to completely line muffin cups.
  7. Add 1 tsp. cheese mixture to each cup. Fill each cup with egg mixture until it is about ¾ full. Slightly agitate pan to incorporate cheese and onion mixture.
  8. Place pan in hot oven. Bake 13 minutes, or until egg mixture is set.


  • 5 Tbsp(s) Nature's Best Dairy® Cheese, Goat
  • 1 1/2 cup(s) Nature's Best Dairy® Cream, Heavy
  • 1 3/4 cup(s) Nature's Best Dairy® Eggs, Liquid Whole with Citric Acid
  • 1 Peak Fresh Produce® Onion(s), Yellow, diced
  • 1 tsp(s) Peak Fresh Produce® Thyme, Fresh, chopped
  • 2 tsp(s) Piancone® Oil, Olive
  • 1 pie crust dough, prepared
  • 2 tsp(s) West Creek® Salt