A Vegetarian Halloween: Goat Cheese, Caramelized Onions, Mushrooms and Sun-dried Tomatoes Quiche

Serves 4

Prep: 20 min

Cook: 30 min


Nutrition Facts (per 1 serving):

Calories: 662

Fat (g): 47.6

Carbs (g): 35.5

Protein (g): 20.6



2tbs of coconut oil

1 garlic clove

8oz (250g) of mushrooms, sliced

1 large red onion, chopped

1tbs of balsamic vinegar

1/2tbs of caster sugar

4 eggs

8oz (250ml) of sour cream

2tbs of sun dried tomatoes, chopped

5oz (150g) of goat cheese, crumbled

9 olives

1 puff pastry dough

Salt and pepper to your taste



  1. Preheat the oven to 425°F/220°C.
  2. Heat 1tbs of coconut oil in a frying pan and cook the mushrooms with the garlic for 5 minutes over high heat. Once cooked, leave to cool.
  3. In a separate frying pan, heat the remaining coconut oil over medium heat and add the onions. Cook for 5 minutes or until soft, stirring regularly.
  4. Add the sugar and vinegar and continue to cook over medium heat, until the liquid has evaporated. Once cooked, leave the mixture to cool.
  5. Meanwhile, roll out the puff pastry on a lightly floured surface until large enough to fit your pie plate. Ease into the pie plate and trim the edge.
  6. Scatter the goat cheese, then top with the mushrooms, onions and sun dried tomatoes.
  7. Whisk the eggs, sour cream, nutmeg, salt and pepper in a mixing bowl. Pour over.
  8. To make the spiders, cut your olives in halves. Use 6 halves for form the bodies and place them on top of the mixtures. Cut the other halves in 4 slices each to create the legs. Place 4 slices on each side of the body.
  9. Bake until the crust is golden brown and the quiche is set, about 30 minutes.


Bon appétit!


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