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–+ servings
puff pastry quiche cut into slices.
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5 from 3 votes

Deep Dish Puff Pastry Quiche

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!

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
  • ⅓ cup heavy cream
  • ¾ teaspoon fine sea salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon fresh black pepper
  • ⅓ cup goat cheese crumbled
  • ⅓ cup chopped fresh chives
US Customary - Metric

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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Remove the foil and beans from the crust. Layer the potatoes, caramelized onions, chives, and goat cheese.
  • 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

    • 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.