Made with a lovely nutty-crunchy almond pastry this tart is filled to the brim with sweet caramelized onions and salty goats cheese in a creamy quiche filling. Perfect for packed lunch or picnic, served warm alongside a simple dressed salad


  • Filling 

  • 5 eggs

  • 250ml full-fat coconut milk

  • 1 Tbsp fresh thyme leaves (of 1 tsp dried thyme leaves)

  • 3 red onions, cut in half and thinly sliced

  • 1 clove garlic

  • 180g baby spinach

  • 125g goats cheese

  • 1 handful of parsley, finely chopped

  • 1 Tbsp butter or ghee

  • Sea salt and freshly cracked black pepper

  • Crust 

  • 350g ground almonds

  • 2 tsp sea salt

  • ½ bi-carb soda

  • 30g butter, at room temperature

  • 2 eggs


  • 1.

    Preheat the oven to 180’C

  • 2.

    Mix the pastry ingredients by hand to form a dough and then roll into a 3mm-thick disc between 2 sheets of baking paper

  • 3.

    Line a 24cm ceramic pie dish or loose-bottomed tart tin with the almond pastry and trim away any excess

  • 4.

    Line the pastry case with baking paper and fill with baking beans (rice, lentils or any dried beans will do) then chill in the fridge for 20 minutes

  • 5.

    Put the bean-filled chilled tart case in to the oven and bake for approx. 10 minutes then remove baking beans and baking paper and bake for a further 10 minutes until lightly browned. Set aside and turn the oven down to 170’C

  • 6.

    To make the filling: Heat a frying pan over medium to low heat, add 1 Tbsp butter or ghee and cook onions for 10-minutes until nice and caramelised – make sure you don’t overcrowd the pan, as this will prevent the onions from caramelising. Add the garlic to cook for the last few minutes until fragrant

  • 7.

    Add the spinach to onion mix and cook for a few minutes

  • 8.

    In a large bowl, whisk together the eggs and coconut milk. Add the onion and spinach mix, then season with salt and pepper

  • 9.

    Pour the egg mixture into your pre-baked tart case. Top with goats cheese and half the chopped parsley

  • 10.

    Bake for 35-40 minutes until golden brown on top and just set in the middle – you want a slight wobble, but not too runny. Remove from the oven

  • 11.

    Allow to cool for 20-30 minutes then sprinkle with remaining parsley, and serve

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Posted by Kendall8Report
This is the most simple and delicious recipe ever! One of my faves!
Posted by Kendall8Report
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