Puff Pastry Quiche

This Puff-Pastry Quiche features a creamy, custard-like egg filling with cooked ham and shredded cheese all served over a flaky crust that will melt in your mouth.

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You have NO idea how many times I started to write this recipe and wanted to stop typing after the words “Puff Pastry” in the title. That’s because I love my pastries. I also love my quiches but when the crust is as billowy as this one, it’s hard not to make that—and only that.

Still, having made the entire quiche, you may have to practice the utmost discipline not to turn it over and start with the crust. If you do, I don’t blame you. You’ll still get that custard-like consistency of the eggs but the first thing to hit your palate will be the pastry. It will melt on your tongue and make you think you got the order of your meals backward. Dessert in the morning isn’t THAT crazy an idea!

As for the filling, I’ve kept it simple, opting for a cheese-and-ham blend. It’s a traditional choice methinks—totally tasty but not outrageous enough to take away from the star: the pastry. If you’ve been making quiches for breakfast on the regular but want to spruce them up without having to invent new meats and veggies, this recipe is for you. And look forward to your breakfast by eating it backward.

Is Puff Pastry Quiche Healthy?

There are indeed healthier options than puff pastry as a crust—whole wheat and even crustless immediately come to mind—but it’s OK as an occasional treat. The pastry will be made from flour and butter, so it will be rich in carbs, calories, and fat. The eggs are full of protein and minerals and are a great introduction to the day. Ham also provides protein, but also, sodium and fat. So, is this a Monday-to-Friday breakfast? No, but it has “weekend treat” written all over it. If you omitted the ham, this could be featured in a vegetarian diet, and, if you are able to track down a sheet of gluten-free puff pastry, it could be a part of a gluten-free diet.

Can I Make My Own Puff Pastry?

Yes, you can, though it’s time-consuming. You would need flour, salt, cubed butter, and ice water. Make the dough as you typically would for a crust. Roll it out into a thin layer then let it chill, wrapped, in the fridge for 30 minutes. Remove the dough and roll it out into a rectangle 1/4 inch thick. Fold the dough like you would a letter (i.e., top 1/3 and bottom 1/3 over the middle 1/3). Turn it 90° and roll it back into a rectangle. Repeat the process, each time chilling the dough for 30 minutes between each turn. Do this two more times. After the last time, put it in the fridge overnight. When you retrieve it the next day, it should be ready for your quiche.

INGREDIENTS

1 sheet puff pastry (thawed but cold)
1/2 cup milk
4 large eggs
1/2 tsp salt
1 cup diced, cooked ham
3/4 cup shredded cheese (your choice)
2 green onions, chopped

INSTRUCTIONS

Prep

Preheat the oven and get your pie plate ready.

Shape

Roll out and fit the puff pastry into the pie plate.

Assemble

Layer the ham, cheese, and onions, then pour the egg mixture over.

Bake

Cook until the pastry puffs up and turns golden, and the filling sets.

Enjoy

Let it cool slightly, then slice.

Devour!

FAQs & Tips

How do I prep and store the quiche?

Once the quiche has cooled completely, wrap the remaining slice(s) in plastic or aluminum foil, or store them in an airtight container. They will keep for up to four days in the fridge. You can also freeze it for up to three months. Just wrap it first then put it in an airtight container. Thaw it overnight in the fridge and warm it in the oven to retain some of its crispness. Doing so on a baking sheet may help in this regard.

What type of cheese should I use?

I normally serve my quiches with cheddar (or even sharp cheddar, if I’m feeling sassy) but in light of the puff-pastry crust, I’m going to suggest some “fancier” fare. Let’s start with gruyere and goat, both are very creamy, which will go nicely amid the creaminess of the egg filling. For a milder cheese, use mozzarella (OK, this one isn’t so classy), Emmental. And if you’ve never tried it as part of a quiche and don’t mind a bit of boldness, use blue cheese.

How do I avoid a soggy quiche?

Given the delicate nature of the puff pastry, you definitely run the risk of saturating it with your egg mixture. You can mitigate the odds of this happening by taking these precautions. First, you may want to “blind bake” your crust, which means lining it with parchment paper then placing pie weights or dried beans inside until it has set but isn’t fully browned. Also, use paper towel and try to absorb as much moisture out of the ham as possible. Last, as good as the thought of your quiche may be, fight the urge to overfill it.

Serving Suggestions

I’ve kept this one simple so the focus stays on the crust, but if you wanted to expand the flavor profile of this quiche, you can add any number of ingredients. Bacon, crumbled sausage, diced chicken, or smoked salmon would all work as a meat protein. For vegetables, sauteed spinach, mushroom, bell peppers, onions, and tomatoes can be added—just use a paper towel to absorb the excess moisture so your quiche doesn’t turn soggy. Chopped herbs like parsley, chives, basil, or dill add freshness while spices like paprika, thyme, oregano, and nutmeg can give your quiche a bit of a unique taste.