Puff Pastry Quiche
A flaky and buttery puff pastry crust filled with a creamy, savory egg mixture, loaded with your favorite veggies, cheeses, and seasonings—a perfect dish for brunch, lunch, or dinner!
Ingredients
For the Base:
- 1 sheet of puff pastry store-bought or homemade, thawed
- 1 tablespoon butter for greasing the dish
For the Filling:
- 4 large eggs
- 1 cup heavy cream or milk for a lighter option
- 1 ½ cups shredded cheese cheddar, Swiss, or your favorite
- 1 cup fillings of your choice e.g., spinach, mushrooms, cooked bacon, or diced bell peppers
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional: 1 tablespoon fresh herbs (e.g., thyme, chives, or parsley)
Instructions
Prep Your Pastry
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9-inch pie dish or tart pan with butter.
- Roll out the puff pastry sheet (if needed) and gently press it into the dish, trimming any excess edges.
- Prick the bottom of the pastry with a fork to prevent puffing.
- Line the pastry with parchment paper and fill it with pie weights or dried beans. Blind bake for 10 minutes to set the crust.
Prepare the Filling
- In a mixing bowl, whisk together the eggs and heavy cream until smooth.
- Add the salt, pepper, and optional herbs, and mix well.
- Stir in the shredded cheese and your chosen fillings (e.g., spinach, mushrooms, or bacon).
Assemble and Bake
- Pour the egg mixture into the pre-baked puff pastry shell, spreading it evenly.
- Place the quiche in the oven and bake for 25-30 minutes, or until the filling is set and the top is golden brown.
Cool and Serve
- Let the quiche cool for 5-10 minutes before slicing.
- Garnish with fresh herbs if desired, and serve warm.
Pro Tips:
- Customize It: Swap in your favorite fillings, like caramelized onions, sun-dried tomatoes, or ham.
- Make-Ahead: Assemble the quiche the night before and bake it fresh in the morning.
Storage: Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Video
Notes
Puff Pastry Tips:
- Keep It Chilled: Puff pastry performs best when kept cold. If it gets too warm while handling, pop it in the fridge for 10 minutes before baking.
- Thaw Properly: If using frozen puff pastry, thaw it in the fridge overnight or on the counter for about 30 minutes.
- Blind Bake: Don’t skip this step! Blind baking ensures a crisp, flaky crust that won’t get soggy from the filling.
2. Filling Ideas:
- Vegetarian: Spinach, mushrooms, zucchini, sun-dried tomatoes, or caramelized onions.
- Meat Lovers: Cooked bacon, ham, sausage, or smoked salmon.
- Cheese Varieties: Try cheddar, Swiss, feta, goat cheese, or Gruyère for different flavor profiles.
3. Make-Ahead and Storage:
- Prep Ahead: Assemble the quiche the night before, cover, and refrigerate. Bake it fresh in the morning.
- Reheating: Warm it up in the oven at 350°F (175°C) until heated through.
- Storing Leftovers: Keep leftovers in the refrigerator for up to 3 days. Reheat in the oven or microwave for a quick and easy meal.
- Soggy Crust: Ensure you blind bake the pastry and avoid overloading it with wet fillings.
- Overbaking: The quiche is done when the edges are golden and the center is just set. It will firm up as it cools.
- Uneven Baking: Rotate the quiche halfway through baking for even browning.
5. Serving Suggestions:
- Brunch Spread: Pair with fresh fruit, a side salad, or warm croissants.
- Dinner Idea: Serve with roasted veggies or a bowl of soup for a hearty meal.
- Garnish: Add a sprinkle of fresh herbs like chives, parsley, or dill for a pop of color and flavor.
6. Dietary Adjustments:
- Gluten-Free: Use gluten-free puff pastry.
- Lighter Option: Substitute heavy cream with milk or a milk alternative.
- Low-Carb: Skip the puff pastry and bake the filling in a greased dish for a crustless quiche.