This puff pastry quiche is an impressive twist on traditional quiche! Made with puff pastry instead of pie crust, it has a buttery and flaky texture with a rich filling that's customizable and perfect for any occasion!
Back in my pastry chef days, I was the main person in charge of making a quiche each week! Since then, I've become a quiche expert, so I knew my puff pastry quiche needed a permanent home on Cambrea Bakes.
This recipe is completely different from the classic, because it is made with puff pastry instead of pie dough, and it gets baked in a deep dish pan.
It features a flaky, buttery crust and is filled with a rich mixture of goat cheese, chives, caramelized onion, egg, and potato; it's guaranteed to impress anyone you share it with!
If you need a quicker and lighter breakfast option, I highly recommend breakfast biscuits or savory scones!
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why you'll love this recipe
- Flaky puff pastry crust: Using store-bought puff pastry means no dough to prep, and it results in a super flaky and lighter texture crust that is to die for.
- Creamy quiche filling: It is full of flavor from fresh chives, goat cheese, caramelized onions, and potatoes!
- Versatile: You can easily substitute any of the filling additions for your favorites.
- Delicious breakfast: It is perfect for sharing on Mother's Day, Easter, holiday brunch, or any other occasion!
ingredient notes & substitutions
Find the full ingredient measurements and instructions in the recipe card below!
Puff pastry: I recommend a good-quality all-butter puff pastry for the best flavor! If you can find puff pastry rounds (instead of squares) you won't have to cut much off. You can also make puff pastry from scratch which is super easy to do!
Potatoes: You can dice your own potatoes or use frozen diced potatoes or hashbrowns. Just make sure you cook them before using them.
Chives: Feel free to substitute a different herb like fresh parsley or green onions.
Goat cheese: I used honey goat cheese from Trader Joe's, but any brand or flavor will work.
Heavy cream: This gives the quiche a super creamy texture. I don't recommend substituting it or leaving it out.
recipe instructions
STEP ONE: Line the deep dish pan. Carefully transfer the sheet of thawed puff pastry dough to the pan. Use your fingers to press it firmly to the sides of the pan and make sure there are no pockets of air. Use a pairing knife to cut off any access on top.
Then use a fork to dock the bottom and sides of the pastry.
Chill the pan in the freezer while the oven preheats.
STEP TWO: Blind bake the puff pastry. Line the inside of the pan with foil, then fill it with dry beans or pie weights.
Bake for 35-40 minutes, or until the top edge is golden brown. Gently lift the foil up and take a look at the bottom. If the pastry looks wet and raw, continue baking, checking frequently.
The foil may stick to the dough, gently wiggle it off to keep it from ripping!
STEP THREE: Caramelize the onions. In a stainless steel pan, add the olive oil and diced onions. Cook over medium heat for 1 minute, then stir in the water and cover for 8-10 minutes, or until the onions are translucent.
Uncover the pan and lower the heat. Cook, stirring frequently, for 35-45 minutes, or until the onions are dark and caramelized. Set aside.
STEP FOUR: Cook the potatoes. Toss the diced potatoes in olive oil and season with salt and pepper. Bake on a parchment-lined baking sheet for 20-22 minutes, or until they are fork-tender. Set aside.
STEP FIVE: Whisk the filling. In a medium bowl, whisk together the eggs, heavy cream, and seasonings.
STEP SIX: Assemble the quiche filling. Remove the foil and beans from the pan. Layer the potatoes, caramelized onions, goat cheese, and chives, then pour the egg filling over the top.
STEP SEVEN: Bake! Bake the quiche for 35-40 minutes, or until a knife inserted into the middle comes out clean. Set the quiche aside to cool, then carefully remove it from the pan. Cut into 8 slices and enjoy!
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Blind bake the crust. For the best results, you must bake the crust before adding the filling. This ensures the bottom and sides of the quiche are flaky and not raw or gummy.
- Change up the flavors. If you aren't a fan of the flavor combination, feel free to use any of your favorites! You should fill the pan half to three-fourths full before pouring in the eggs.
storage & reheating
Store any leftovers in a sealed container in the fridge for 3-5 days. You can reheat the slices in the microwave or oven until warmed through.
You can freeze the puff pastry in the pan for up to one month! Then it can be blind-baked straight from the freezer.
filling variations
Not a fan of the filling flavor? Try some of these other ideas:
- Crispy bacon, cheddar cheese, potato, and caramelized shallots
- Sundried tomatoes, red onion, feta cheese, and spinach
- Fresh mozzarella, potato, cherry tomatoes, and fresh thyme
faqs
Yes! Most recipes will have you just fill and bake with the raw dough, but I found this results in undercooked pastry that is raw and gummy. Blind baking the crust ensures you have a perfectly flaky and crispy crust and keeps the egg filling from overcooking.
Blind baking the crust in the oven before adding the filling will prevent a soggy bottom.
I have not tested this recipe in minis, but would love to hear how it turns out if you do!
You will know it is done when a sharp knife inserted into the center comes out clean. You will also notice that the filling is set and does not jiggle when the pan is moved.
more breakfast ideas
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Deep Dish Puff Pastry Quiche
Equipment
Ingredients
- 1 12-inch frozen puff pastry round thawed overnight in the fridge or on the counter for 1 hour.
- dry beans or pie weights for blind baking the crust
- 3 cups diced vidalia or sweet onion
- 2 tablespoon olive oil
- 4 tablespoon water
- 2 ½ cups diced russet potatoes
- 1 tablespoon olive oil
- 8 large eggs
- â…“ cup heavy cream
- ¾ teaspoon fine sea salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon fresh black pepper
- â…“ cup goat cheese crumbled
- â…“ cup chopped fresh chives
Instructions
- Gently transfer the sheet of thawed puff pastry to the deep dish baking pan. Press it firmly to the sides and bottoms, making sure it fills every crevice.1 12-inch frozen puff pastry round
- Use a fork to dock the sides and bottom of the dough.
- Chill the pan in the freezer while the oven preheats to 375 F/190 C.
- When the oven is ready, line the pan with foil and add the pie weights or dry beans.dry beans or pie weights
- Bake the crust on the middle rack of your oven for 35-40 minutes, or until the edges are golden brown and the bottom is baked. Remove and let cool on a wire rack. To know when it is baked, gently wiggle the foil up and peek at the bottom, it shouldn't look wet or raw when it's done.
- Cook the diced onions in the olive oil over medium heat for 1 minute. Then stir in the water and cover, cooking for 8-10 minutes or until the onions are translucent.3 cups diced vidalia or sweet onion, 2 tablespoon olive oil, 4 tablespoon water
- Uncover the onions and lower the heat. Cook, stirring frequently, until the onions are dark and caramelized, about 35-40 minutes. Set aside.
- While the onions are cooking, toss the diced potatoes in olive oil and season with salt and pepper.2 ½ cups diced russet potatoes, 1 tablespoon olive oil
- Spread them out onto a parchment-lined baking tray and bake in the oven for 20-22 minutes, or until fork tender. Set aside. Decrease the oven temperature to 350 F/180 C.
- In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, onion powder, and garlic powder.8 large eggs, ⅓ cup heavy cream, ¾ teaspoon fine sea salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon fresh black pepper
- Remove the foil and beans from the crust. Layer the potatoes, caramelized onions, chives, and goat cheese.â…“ cup goat cheese, â…“ cup chopped fresh chives
- Then pour in the egg filling.
- Bake the quiche on the middle rack of the oven for 30-35 minutes, or until the filling is set and a knife inserted into the center comes out clean.
- Cool on a wire rack, then remove from the pan, cut into 8 slices, and enjoy!
Video
Notes
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- Step-by-step process photos are provided above, in the body of this post.
- Puff pastry: I recommend a good-quality all-butter puff pastry for the best flavor! If you can find rounds (instead of squares) you won't have to cut much off. You can also make it from scratch which is super easy to do!
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
-
- Blind bake the crust. For the best results, you must bake the crust before adding the filling. This ensures the bottom and sides of the quiche are flaky and not raw or gummy.
-
- Change up the flavors. If you aren't a fan of the flavor combination, feel free to use any of your favorites! You should fill the pan half to three-fourths full before pouring in the eggs.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Benjamin Pitford says
Savory filling and the crust was so light and crisp! Will make again in the near future. 10/10
Cambrea Gordon says
That's wonderful to hear! Thanks so much for coming back to leave a review Benjamin! 🙂
Christen says
Trust that while this quiche takes some time to make, it is the BEST QUICHE YOU WILL EVER MAKE! It has so much flavor and the crust is so flaky! You won't be disappointed in this recipe.
Cambrea Gordon says
I LOVE to hear that, thanks so much for the kind review Christen!