This puff pastry quiche is a delightful take on the classic quiche. Using puff pastry for the crust gives it a buttery, flaky texture while the deep-dish pan creates a generous, restaurant-style filling that’s easy to adapt to your tastes.
This bakery-style version is one of my favorite savory breakfast dishes. Unlike a traditional quiche made with pie dough, this recipe uses a puff pastry round and is baked in a deep-dish pan for tall, tender slices.
The filling combines caramelized onions, roasted potatoes, crumbled goat cheese, and fresh chives in a rich egg custard. It’s impressive enough for company but simple enough for a weekend brunch.
Instructions
Step 1: Line the pan. Gently transfer a thawed puff pastry round to a deep-dish quiche pan, pressing it into the sides and bottom so it fills all corners. Trim any excess pastry and use a fork to dock the bottom and sides. Chill the lined pan in the freezer while you preheat the oven.
Step 2: Blind-bake the crust. Line the pan with foil and add pie weights or dry beans. Bake until the edges are golden and the bottom looks fully baked — lift the foil to check; if it appears wet, continue baking in short increments until set.
Step 3: Caramelize the onions. In a skillet, cook diced sweet onions in olive oil, stirring frequently. Add a splash of water early to soften them, then cook uncovered over low heat until deeply browned and sweet — about 35–40 minutes. Set aside.
Step 4: Roast the potatoes. Toss diced russet potatoes with a little olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast until fork-tender, then set aside. Reduce the oven temperature for final baking if needed.
Step 5: Make the custard. Whisk together eggs, heavy cream, salt, pepper, onion powder, and garlic powder until smooth.
Step 6: Assemble. Remove the foil and weights from the crust. Layer the roasted potatoes, caramelized onions, crumbled goat cheese, and chopped chives in the shell. Pour the egg custard evenly over the filling.
Step 7: Bake and rest. Bake until the filling is set and a knife inserted in the center comes out clean, then cool on a wire rack. Remove from the pan, slice into eight pieces, and serve warm or at room temperature.
Filling Flavor Variations
- Crispy bacon, sharp cheddar, potato, and caramelized shallots
- Sundried tomatoes, red onion, feta, and baby spinach
- Fresh mozzarella, roasted potato, cherry tomatoes, and fresh thyme
If you try this recipe, please share your results in the comments and leave a star rating — I love hearing from readers!
Deep Dish Puff Pastry Quiche
Equipment
-
non-stick deep dish quiche pan
Ingredients
- 1 12-inch frozen puff pastry round, thawed
- Dry beans or pie weights, for blind baking
- 3 cups diced Vidalia or sweet onion
- 2 tbsp olive oil (for onions)
- 4 tbsp water (to help soften onions)
- 2 1/2 cups diced russet potatoes
- 1 tbsp olive oil (for potatoes)
- 8 large eggs
- 1/3 cup heavy cream
- 3/4 tsp fine sea salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp fresh black pepper
- 1/3 cup crumbled goat cheese
- 1/3 cup chopped fresh chives
Instructions
- Transfer the thawed puff pastry to the deep-dish pan, press into the sides and bottom, trim excess, dock with a fork, and chill while preheating the oven to 375°F (190°C).
- Line with foil, add weights, and blind-bake until the edges are golden and the bottom appears baked, about 35–40 minutes. Cool on a wire rack.
- Cook the diced onions in 2 tbsp olive oil over medium heat for 1 minute. Add 4 tbsp water, cover, and cook 8–10 minutes until translucent. Uncover and reduce heat, stirring frequently, until deeply caramelized, about 35–40 minutes. Set aside.
- Toss diced potatoes with 1 tbsp olive oil, season with salt and pepper, spread on a parchment-lined tray, and roast until fork-tender, about 20–22 minutes. Set aside and lower oven to 350°F (180°C).
- Whisk together 8 eggs, 1/3 cup heavy cream, 3/4 tsp salt, 1/2 tsp onion powder, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
- Remove weights and foil. Layer roasted potatoes, caramelized onions, chives, and goat cheese in the crust. Pour the egg mixture over the filling.
- Bake until the filling is set and a knife inserted in the center comes out clean, about 30–35 minutes. Cool on a wire rack, remove from the pan, slice into 8 pieces, and enjoy.
Notes
Puff pastry: Use a high-quality all-butter puff pastry for best flavor. If you find round sheets you’ll have less trimming to do. You can also make puff pastry from scratch if you prefer.
Use a kitchen scale: Weighing ingredients is more accurate than using cups. If you prefer metric, switch the units in the ingredients section.
Blind-bake the crust: Pre-baking ensures the bottom and sides are flaky and not gummy once the filling is added.
Customize the filling: Substitute your favorite cheeses, vegetables, or proteins. Fill the crust to roughly half to three-quarters full before adding the egg custard.
| Calories: 226kcal
Nutrition information is an estimate and may vary based on ingredients and portion sizes.
This recipe was created and tested by a real person
AI-generated recipes are common online; this recipe has been developed and tested by the author.