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Puff Pastry Quiche is quiche in its finest form. This recipe uses a flaky puff pastry crust to hold a savory custard filled with Swiss and cheddar cheese, along with tender diced ham. Hello, brunch!

A delicious puff pastry quiche in a pie plate topped with fresh dill, with a napkin, utensils, and more dill on a marbled board.
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A store-bought crust for quiche elicits sad trombone sounds (whomp whomp), but making your own crust from scratch isn’t always an option. Solution? Puff pastry quiche, my friends.

Puff pastry is just as convenient as those rolls of store-bought pie crust, but the results are miles better—because as we know from puff pastry pizza, turkey pot pie with puff pastry, and baked brie with garlic, this buttery, flaky dough is the stuff dreams (and delicious recipes) are made of.

That being said, if you only have traditional pie crust hanging around, check out our Ham and Swiss Quiche.


eggs, chopped ham, cheese, cream, and other ingredients on a marbled board.

This recipe has:

  • Puff pastry – Note that this is similar to, but not the same as, crescent roll dough. You want puff pastry here, which has a more flaky texture and buttery flavor.
  • Cooking spray or butter for the pie plate.
  • All-purpose flour – Some for the filling and just a bit to make it easy to work with the puff pastry.
  • Eggs
  • Half-and-half – For a rich custard*.
  • Dried dill
  • Swiss cheese – Slices of Swiss pair well with the ham in this puff pastry quiche recipe.
  • Cooked ham – Use leftover Instant Pot ham, or you can ask your deli counter to cut you some thick slices that you can dice at home.
  • Shredded cheddar cheese – A sharp cheddar will give you more cheesy flavor to balance the smoky ham.

Half-and-half is a dairy product that can be found in the United States. It is made up of half heavy cream, and half whole milk. It may be called “half cream” in other countries.

Step By Step Instructions

*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can also click “jump to recipe” to skip down.

Start by following the thawing times on the puff pastry box (anywhere from 20-120 minutes depending on the brand).

Coat the bottom and sides of a 9-inch pie pan with cooking spray or butter. Set a rack in the middle of the oven and begin preheating it to 375˚F.

Carefully unfold the sheet of puff pastry onto a lightly floured work surface. Roll it out with a floured rolling pin until it’s about 16×16 inches.

Transfer the puff pastry to the prepared pie pan, then trim and crimp the edges. Poke holes on the bottom and sides of the puff pastry with a fork, then cover it with parchment paper and add dried beans or pie weights.

Pro tip: if the puff pastry is getting too warm while you’re working with it, pop it back into the fridge or freezer for 15-20 minutes. I guess that is the single benefit of having ice-cold hands like my own! That, and helping people recover from sunburns.

Set the pie pan in the oven and bake for 12 minutes. This step is called parbaking or blind baking. Now you can impress your friends with that fact at the next trivia night. Nerd.

An unbaked pie crust in a pie plate with fork marks all over it.

In a deep mixing bowl, combine the eggs, flour, half and half, and dill in a deep bowl. Mix with an immersion blender or whisk well.

Arrange the Swiss cheese on the bottom of the pie crust, then add the ham. Pour the custard over the ham, then top with the shredded cheddar.

Two photos showing the process of filling crust to make a quiche.

Loosely cover the puff pastry quiche with foil and bake for 45 minutes.

Remove the foil and bake for 5-10 minutes more, or until the egg has fully set in the middle.


  • Feel free to switch up the cheese! Gruyere is quite good with ham and makes an excellent stand-in for the Swiss. Gouda (especially smoked Gouda!) and havarti are also great, or add Parmesan for a more assertive flavor.
  • You can make this puff pastry quiche vegetarian by swapping the ham for sautéed mushrooms, steamed broccoli, or well-drained frozen spinach.
  • You can also try a different protein. Crumbled cooked sausage or bacon is always tasty in homemade quiche.


Storing Leftovers: Refrigerate leftover quiche in an airtight container or wrap it in the pie dish for up to 5 days.

Reheating Leftovers: You can reheat quiche in the microwave until warmed through, or cover the crust with strips of foil and reheat it in a 350ºF oven.

Freezing Leftovers: Make and bake the recipe as noted below. Allow the quiche to freeze fully (about 4-6 hours) and then cover it with plastic wrap or foil and transfer to a large freezer bag.

The quiche will keep in the freezer for 2-3 months. For more details, check out our post on How to Freeze Quiche.


It depends on if you’re serving this puff pastry quiche for breakfast, lunch, or dinner. If it’s a breakfast meal, we love Air Fryer Home Fries or Instant Pot Cold Start Yogurt.

Fresh fruit is lovely, but we also love Steamed Cinnamon Apples or Peach Compote on the side.

If we’re serving it for dinner, Asparagus Casserole, a nice big Cabbage Chopped SaladRoasted Frozen Broccoli, or Air Fryer Asparagus works well on the side.


  • Don’t forget to take the puff pastry out so it thaws in time to make your quiche! There are tricks to expediting the process, but in my experience, they produce sub-par results. The best way to thaw puff pastry is in the refrigerator, as it allows for a gentle thawing that doesn’t let the butter get too warm.
  • Whisk the custard very well or, better yet, use an immersion blender. (You can also blend the custard in a traditional blender.) A half-hearted whisking won’t fully break up the egg whites and incorporate the flour.
  • You shouldn’t press the foil into the top of the quiche, but just in case it comes into contact with the egg and cheese mixture, you can coat the bottom with cooking spray to keep it from sticking.
  • If you have a lot of pieces of the puff pastry left over from trimming it to fit the pie plate, flatten them out and place them on a baking sheet. Brush with a bit of melted butter and sprinkle with a bit of sugar and cinnamon. Bake them for ~10-15 minutes while the quiche is in the oven.
a slice of quiche on a plate with a gold fork.
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Puff Pastry Quiche

Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
A delicious puff pastry quiche in a pie plate topped with fresh dill, with a napkin, utensils, and more dill on a marbled board.
Puff pastry quiche is quiche in its finest form. This recipe uses a flaky puff pastry crust to hold a savory custard filled with Swiss and cheddar cheese, along with tender diced ham. Hello, brunch!


  • 1 sheet puff pastry
  • cooking spray
  • all-purpose flour {for working with the puff pastry}
  • 4 large eggs
  • 2 tbsp all-purpose flour
  • 1 cup half-and-half {*see notes}
  • 1/2 tsp dried dill
  • 3 slices Swiss cheese
  • 1/2 cup cooked ham {diced}
  • 1/4 cup shredded cheddar cheese


  • Follow thawing times on the puff pastry box (anywhere from 20-120 minutes depending on the brand).
    1 sheet puff pastry
  • Spray the bottom and sides of the pie pan with cooking spray, or lightly butter it.
    cooking spray
  • Place a rack in the middle of the oven. Preheat oven to 375˚F.
  • On a lightly floured surface, carefully unfold the sheet of puff pastry.
    all-purpose flour
  • Using a floured rolling pin, gently roll the sheet of pastry until it is about 16×16 inches.
  • Place the puff pastry in the pie pan, and trim and crimp the edges.
  • Using a fork, poke multiple holes on the bottom and sides of the puff pastry.
  • Place a piece of parchment over the puff pastry so that it fully covers the sides and edges of the pastry, and fill the pie plate with dried beans or pie weights.
  • Bake for 12 minutes.
  • Combine eggs, flour, half and half, and dill in a deep bowl. Mix using an immersion blender if you have one. Whisk VERY well by hand if you don't.
    4 large eggs, 2 tbsp all-purpose flour, 1 cup half-and-half, 1/2 tsp dried dill
  • Place the Swiss cheese over the pie crust in the bottom of the pie plate.
    3 slices Swiss cheese
  • Sprinkle ham over the cheese.
    1/2 cup cooked ham
  • Carefully pour in the egg mixture.
  • Top with shredded cheddar cheese.
    1/4 cup shredded cheddar cheese
  • Loosely place a piece of foil over the quiche and bake for 45 minutes.
  • Bake uncovered for 5-10 minutes or until the egg has fully set in the middle.


  1. You can leave the all-purpose flour out if desired, but the quiche will take longer to cook. 
  2. You’re welcome to add in any veggies, but I recommend pre-cooking them to release any water that could prevent the quiche from firming up while baking.
  3. RE: half and half. If you can’t find it at your local stores, you can make easily your own. Combine half whole milk and half heavy cream in equal parts. In some countries, half-and-half is called “half cream”.


Serving: 1sliceCalories: 240kcalCarbohydrates: 13gProtein: 10gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 118mgSodium: 280mgPotassium: 131mgFiber: 1gSugar: 1gVitamin A: 334IUVitamin C: 1mgCalcium: 134mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Main Course
Cuisine: Fusion
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!

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About Sarah

Helping you serve up budget-friendly sustainable recipes with a side of balanced living.
Come for the food. Stay for the snark.

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