Go Back
–+ servings
Quiche made with Puff Pastry, served with an orange, on a white plate.
Print

Puff Pastry Quiche Recipe

Puff Pastry Quiche is a simple and scrumptious quiche that is full of ham, cheese, eggs, and broccoli. The best trick of this recipe is the puff pastry! I don't know about you, but I adore brunch but I don't like the time it takes to make it. So this quick brunch recipe is absolutely perfect! 
Course Breakfast and Brunch
Cuisine American
Keyword Egg Quiche, Making Quiche with Puff Pastry, Momskoop, Puff Pastry, Puff Pastry Quiche
Prep Time 5 minutes
Cook Time 45 minutes
Additional Time 20 minutes
Total Time 1 hour 10 minutes
Servings 6 to 8
Calories 432kcal
Author Rhonda

Equipment

  • Pie plate
  • Parchment paper
  • Foil
  • cutting board
  • Knife
  • Medium bowl
  • Whisk
  • Pie guard

Ingredients

  • 1 premade puff pastry sheet we really like the refrigerated ones vs frozen, but either should work nicely or you can use your favorite recipe.
  • ⅔ cup of finely chopped raw broccoli
  • 1.5 cups of small chopped ham pieces
  • Salt and pepper to preference
  • 1.5 cups of a mix of your favorite Swiss cheeses we used Comte and Gruyere cheese
  • 9 large eggs
  • ⅔ cup buttermilk

Instructions

  • Preheat the oven to 400 degrees.
  • Line the bottom of your pie plate with parchment paper.
  • Gently lay and press the pastry dough into the pie plate being sure it goes all the way up tocover the sides, if needed you can remove some of the excess dough from one place and add it to another spot that needs more.
  • Each time I’ve made this we've needed to rearrange the dough a little and all I do is press it into place a little bit, it doesn't have to be perfect.
  • Add in the chopped ham, broccoli, cheese salt and pepper. Whisk the eggs and buttermilk together until smooth.
  • Pour the egg mixture into the dish in a circular motion so it will fill in around the ingredients right away, be sure not to overfill your dish, leave about ½ an inch at the top of unfilled crust space.
  • Cover the edges with a guard so they won't burn. Bake for about 25 minutes when the top of the quiche is golden brown.
  • Then cover with tinfoil for the remaining 20ish minutes.
  • Bake for about 45 minutes total and then allow to cool for about 15 to 20 minutes before cutting and serving

Nutrition

Serving: 1g | Calories: 432kcal | Carbohydrates: 7g | Protein: 33g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 14g | Cholesterol: 357mg | Sodium: 902mg | Fiber: 1g | Sugar: 2g