Puff Pastry Quiche

5 from 1 rating

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!

Prep Time15

Cook Time40

Total Time55

Course: Breakfast, Main Course

Cuisine: Fusion

Keyword: quiche with puff pastry

Servings:

Author: Sarah Cook

Equipment

Ingredients

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

US Customary - Metric

Instructions

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 16x16 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.

Notes

You can leave the all-purpose flour out if desired, but the quiche will take longer to cook.
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.
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".

Nutrition