Quiche is always a great idea as a light dinner option or a unique lunch and really does make the best leftovers. This Pear and Goat Cheese Quiche comes with a with a gluten free and low carb, crustless option making it a very popular option for different eating plans.

A slice of quiche cut served on a round wood board

Winter Bosc pears are simply so perfect for baking and pair together to make a delicious flavor combination with goat cheese. Considering this perfect flavor pairing it may just be why my Baked Pears with Goat Cheese, Honey & Pecans recipe is so popular.

Quiche is one of my favorite things to make ahead and store in the fridge for a quick lunch and sometimes even breakfast. For this quiche, I tried several different herbs and finally settled on rosemary as I found it is the perfect choice of herb that truly complements all the other flavors. Of course, you are welcome to experiment with thyme or any of your favorite herbs.

Quiche viewed from overhead

The creaminess of the goat cheese, a touch of flavor from the herbs, a hint of onion and a slightly sweet and buttery crust simply comes together to make the perfect bite. 

Lifting a slice of quiche on a spatula

Low carb quiche: if you want to make this recipe low carb omit the crust. You’ll need to add more eggs and milk to the filling to account for the fact that there is no crust to simply add more volume. Add 2 more eggs and 1/2 cup (118ml) more milk to even things out. Tip: do not use a removable bottom pan or the egg mix will pour out. Just use a regular pie pan.

Gluten-free quiche: Simply swap the regular recipe for my Gluten Free Pastry. It’s just as good at the regular (pic below).

Gluten free dough in a pie dish ready for the filling

I have a hack for this quiche pastry because it can shrink around the edges when baked. Originally, I used to trim and make sure the pastry fit perfectly in the tart pan, then blind bake it for 10 minutes. I found that the pastry would shrink to below the pan and reduce the sides making it difficult to pour in the filling. I now trim the excess pastry after blind baking to avoid this.

Egg to milk ratio for quiche:  I found that 3 large eggs to 1 1/4 cups (236ml) of milk is the perfect ratio. This may seem like there’s not enough egg, but rest assured, there is. If you wonder why some quiches have tasted ‘too eggy’ it’s because the ratio is off. Trust me on this, I tested this many times to get this just right!

Yield: 8

Pear and Goat Cheese Quiche

Pear slices fanned on top of a quiche

Sweet Bosc pears, creamy goat cheese, rosemary and leek all make for a delicious flavor combination.

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes


  • For the pastry:
  • 1 ½ cups (225 grams) all purpose flour, plus more for rolling out pastry
  • ½ cup/8 tablespoons (113 grams) unsalted butter, cubed and kept cold until ready to use
  • Small pinch of salt
  • ¼ cup (60ml) cold water 
  • For the filling:
  • 3 large eggs (6 eggs if making crustless)
  • 1 ¼ cup (236 ml) whole milk (1 1/2 cups/354ml if making crustless)
  • Small pinch nutmeg
  • 1 ½ teaspoons fresh rosemary
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup (52 grams) chopped leek, white part only
  • 1 cup (128 grams) goat cheese, crumbled
  • 2 Bosc/winter pears, peeled and sliced lengthwise


  1. For the pastry (skip if making crustless):

    To make the pastry in a food processor: Add the flour and salt and butter. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in enough cold water, you may not use it all, until it starts to pull away from the sides and immediately stop. It is ready when it holds together when pressed in your hand.

    To make the pastry by hand: Add the flour, salt and butter to a large bowl. ½½Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water.
  2. Remove the dough from the bowl onto your lightly floured surface and press it together to form a flat ball. Wrap in plastic wrap and refrigerate 30 minutes.
  3. Preheat oven to 375°F/190°C with rack in the center of the oven.
  4. Generously grease with butter, a removable bottom 9-inch x 1-inch (22.8 cm x 2.8 cm) quiche/tart or your favorite pie pan (see note). If making crustless, do not use a removable bottom pan and skip to making the filling step.

  5. Remove the pastry from the refrigerator. The pastry may be hard due to the butter, so give it a few minutes to soften. Roll out onto a floured surface, 1-inch (2.5 cm) larger than the pan.
    Roll the pastry over the rolling pin, lift and place into the pan pressing the bottom firmly and the sides allowing the pastry to hang over the sides, do not stretch the dough, do not trim the edges. This mean seems strange, but the dough shrinks in the oven and you will loose the sides.

  6. Poke holes all over the bottom of the pastry using a fork. Place on a baking sheet (this helps moving it in and out of the oven, especially with a removable bottom). Bake for 10 minutes.
  7. For the filling:
    While the crust bakes. To a mixing bowl add the eggs and milk, whisk well. Add the nutmeg, rosemary, salt, pepper, leeks and goat cheese, stir to mix well. Set aside.
  8. Remove the crust from the oven, allow to cool slightly. Trim the excess crust from over the edges to make it look pretty.
  9. Place some of the pear slices on the bottom of the crust (I like to keep the pretty slices for the top). Pour in the egg mix, and use a fork to evenly distribute the leek and goat cheese. Carefully lay the remainder of the pear slices on the top.
  10. Bake for 40 minutes until golden brown. Time will depend on your oven.


Note: If you are using a deep tart pan, you may want to double the filling amount.

Nutrition Information



Serving Size


Amount Per Serving Calories 312Total Fat 18gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 6gCholesterol 112mgSodium 345mgCarbohydrates 32gFiber 2gSugar 8gProtein 8g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.