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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 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, puff pastry apple turnovers, 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.
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.
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.
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.
WHAT TO SERVE WITH THIS RECIPE
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 Salad, Roasted Frozen Broccoli, or Air Fryer Asparagus works well on the side.
PRO TIPS/RECIPE NOTES
- 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.
Puff Pastry Quiche
Equipment
- 9-inch pie pan
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
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 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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
I love a good quiche and this one is amazing. The filling had just the right amount of cheesy flavour and such a great texture and I loved using the puff pastry for the crust. Yum! 5 stars