Puff pastry quiche.
That's right, in my kitchen pie doughs are left exclusively for pies and tarts only. Instead, a sheet of puff pastry lines the inside of my baking pan. The result is flakey, buttery quiche heaven!
Of course this post is about the quiche itself, but really its about the crust. Instead of buying a sheet of store bought pastry, just make it from scratch. I know what you're thinking, that it sounds way too good to be true. And I'm telling you it really is. Puff pastry is the simplest of all laminated doughs and should really be in the spot light more often.
Trust me when I tell you that once you eat a piece of quiche with this crust you'll never want to eat it any other way. I've even made it super easy to make it with some step by step photos of the laminating process!
Now, let's talk about that filling because a good quiche is all about the filling. Its a pretty classic combination that is my personal favorite, and can really be tailored to suit any picky eaters or dietary restrictions. Sweet caramelized onions, bacon, potatoes and red pepper make up this bad boy and it really does not disappoint!
This quiche is incredibly delicious and is meant to be shared. It takes a little bit more time than a traditional one but all the time is worth it! I found that making the crust and freezing it the day before makes the cook day much quicker. While the crust blind bakes, caramelize the onions, cook the bacon, and prepare the eggs!
Puff Pastry Guide
Puff Pastry Breakfast Quiche
- 8" x 10.5" or desired baking pan
- 1 onion, chopped
- 2 tbsp butter
- ½ red bell pepper, chopped
- 6 pieces bacon, cooked and chopped
- 3 potatoes, diced and cooked
- 8 eggs
- ⅛ cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp pepper
- ½ tsp salt
- Prepare the puff pastry dough.
- Roll out the dough into the size of your baking pan, about ¼ inch thick. Place the dough into your baking dish and press the sides well, trimming any excess. Stab the dough with a fork all over including the sides and then place in the freezer until ready to use.
- When ready to use, preheat the oven to 350 F. Place a large peice of foil over the top of the dough completeley covering it and fill it with baking beans. Bake for 60 minutes, or until the crust is starting to brown.
- Remove and let cool slightly before adding the filling. Preheat oven to 375 F.
Making the Filling
- combine the eggs, cream, and seasoning and whisk well.
- Caramelize the onion with the butter until dark. Layer the onions, potato, bacon, and peppers into the puff pastry crust.
- Pour the egg mixture on top. Bake for 25-30 minutes or until a knife inserted comes out clean.