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!
My bakery-style puff pastry quiche is one of my favorite savory breakfast recipes. 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 my savory scones!
Table of Contents
Instructions
STEP 1: Line the deep dish pan. Carefully transfer the thawed puff pastry sheet to the pan. Use your fingers to press it firmly against the sides of the pan, ensuring there are no pockets of air. Use a pairing knife to cut off any excess 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 2: Blind-bake the puff pastry. Line the inside of the pan with foil, then fill it with dry beans or pie weights. Bake until the top edge is golden brown. Gently lift the foil up and take a look at the bottom. If the pastry appears wet and raw, continue baking and check it frequently.
STEP 3: Caramelize the onions. In a stainless steel pan, cook the onions, stirring frequently, until they are dark and caramelized. Set aside.
STEP 4: Cook the potatoes. Toss the diced potatoes in olive oil and season with salt and pepper to taste. Bake on a parchment-lined baking sheet until they are tender enough to be pierced with a fork. Set aside.
STEP 5: Whisk the filling. In a medium bowl, whisk together the eggs, heavy cream, and seasonings.
STEP 6: 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 7: 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!
Filling Flavor Variations
- Crispy bacon, cheddar cheese, potato, and caramelized shallots
- Sundried tomatoes, red onion, feta cheese, and spinach
- Fresh mozzarella, potato, cherry tomatoes, and fresh thyme
If you tried this or any other recipe on my website, please let me know how it went in the comments; 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!
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 tbsp olive oil
- 4 tbsp water
- 2 1/2 cups diced russet potatoes
- 1 tbsp olive oil
- 8 large eggs
- 1/3 cup heavy cream
- 3/4 tsp fine sea salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp fresh black pepper
- 1/3 cup goat cheese, crumbled
- 1/3 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 (360 g) diced vidalia or sweet onion, 2 tbsp olive oil, 4 tbsp 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 1/2 cups (365 g) diced russet potatoes, 1 tbsp 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 (392 g) large eggs, 1/3 cup heavy cream, 3/4 tsp fine sea salt, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp fresh black pepper
- Remove the foil and beans from the crust. Layer the potatoes, caramelized onions, chives, and goat cheese.1/3 cup (50 g) goat cheese, 1/3 cup (12 g) 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
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
I didn’t leave a rating because I primarily used this as a guide on baking the puff pastry for use with my own filling recipe. Puff pastry can be very finicky and I haven’t always had the best of luck, but I keep trying because I LOVE quiche in puff pastry crusts. I am happy to say that your instructions resulted in a perfectly baked quiche. Thank you for taking the time to explain everything.
Thank you so much for sharing this! I’m really glad the puff pastry tips helped and that your quiche turned out perfectly.
I can’t find the recommended temperature1 350?
Hi Joan! The recipe temperature is in the recipe card—the puff pastry is blind baked at 375F then the temperature is reduced to 350F once the filling is added.
My puff pastry shrunk. The egg custard spilled outside of the crust because of the shrinkage. I thought I’d have a mess but I baked it anyway. It took much longer then the posted time. But to my surprise the egg custard completely formed inside the crust. This is the most delicious quiche I’ve ever eaten. I used sausage, bacon, gruyere, Swiss and pepper jack mixture. 5 star recipe.
Hi Jennifer! I’m so glad it worked out. Based on you mentioning shrinkage and a longer bake time, it sounds like your oven may be a bit cooler than the set temperature which would explain both issues. I hope this is helpful and so glad you enjoyed the quiche! 🙂
Savory filling and the crust was so light and crisp! Will make again in the near future. 10/10
That’s wonderful to hear! Thanks so much for coming back to leave a review Benjamin! 🙂
I LOVE to hear that, thanks so much for the kind review Christen!