My bakery-style puff pastry quiche is truly one of my most cherished savory breakfast or brunch recipes. What sets this recipe apart from the classic quiche is its foundation: instead of a standard pie dough, we embrace the delightful lightness of puff pastry, all baked to perfection in a deep-dish pan. This unique approach creates an unrivaled texture that is both buttery and exquisitely flaky with every bite.

The star of this particular quiche features a harmonious blend of creamy goat cheese, aromatic chives, deeply caramelized onions, tender baked potatoes, and a rich, custardy egg mixture. This combination guarantees a depth of flavor that is sophisticated yet comforting, making it a showstopper at any meal. You’ll be amazed at how easily this elegant dish comes together, and it’s sure to become a beloved staple in your culinary repertoire.

If you’re looking for a slightly quicker and lighter breakfast or snack option, I highly recommend exploring my savory scones, which offer another delightful way to start your day or enjoy an afternoon treat.

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Using puff pastry instead of a traditional pie crust for your quiche is a game-changer for several reasons:

• Unmatched Flakiness: Puff pastry is renowned for its hundreds of delicate, buttery layers that puff up beautifully in the oven, creating an incredibly light and flaky texture. This contrasts with the denser, sometimes chewier texture of standard pie crusts, offering a more luxurious eating experience.
• Effortless Elegance: Pre-made puff pastry sheets are a fantastic shortcut that doesn’t compromise on quality or flavor. They save you the time and effort of making dough from scratch, allowing you to create an impressive, gourmet-looking dish with minimal fuss. Simply thaw, roll, and you’re ready to go!
• Golden and Crisp: The high butter content in puff pastry ensures it bakes to a gorgeous golden brown, providing a satisfying crispness that perfectly complements the soft, creamy filling. This visual appeal and textural contrast elevate the entire quiche.
• Versatile Base: Its neutral, buttery flavor profile makes puff pastry an ideal canvas for a wide array of savory fillings. It enhances, rather than competes with, the flavors of your quiche ingredients.

Embracing puff pastry for your quiche means enjoying all the classic flavors of a beloved dish, but with an enhanced texture and an impressive, bakery-quality finish that will leave everyone asking for the recipe!

• Proper Thawing: Ensure your puff pastry is completely thawed but still cold enough to handle. Thawing overnight in the fridge is ideal, or on the counter for about an hour. If it becomes too warm, it will be sticky and difficult to work with.
• Don’t Skip Blind Baking: This step is crucial for preventing a soggy bottom. Puff pastry contains a lot of butter, and blind baking helps to set its layers and create a barrier against the moist egg filling, ensuring a perfectly crisp crust.
• Docking the Pastry: Pricking the bottom and sides of the pastry with a fork (docking) allows steam to escape during baking, preventing large bubbles and ensuring an even base for your filling.
• Evenly Cooked Fillings: Cook ingredients like onions and potatoes beforehand. This ensures they are tender and flavorful, and that the quiche cooks evenly without needing extra time just for the fillings to soften.
• Don’t Overfill: Leave a small amount of space at the top of the crust to prevent the filling from spilling over during baking and creating a mess.
• Room Temperature Eggs and Cream: Using ingredients that are not super cold will help the custard cook more evenly and prevent curdling.
• Monitor Baking: Keep an eye on your quiche as it bakes. If the crust edges start to brown too quickly, you can loosely tent it with foil to prevent over-browning while the center sets.
• Cool Before Slicing: Allowing the quiche to cool for at least 15-20 minutes after baking helps the filling set completely, making for cleaner slices and preventing the filling from running out.

Crafting this delightful deep-dish puff pastry quiche involves a few simple yet important steps to ensure a perfect result every time. Follow these detailed instructions for a truly impressive dish:

STEP 1: Prepare and Line the Pan. Begin by carefully transferring your thawed puff pastry sheet to a deep dish quiche pan. Gently use your fingers to press the pastry firmly against the sides and bottom of the pan, making sure to eliminate any air pockets and create a seamless fit. Use a small paring knife to trim off any significant excess pastry around the top edge, leaving just a slight overhang if desired for a rustic look. Next, use a fork to ‘dock’ (prick small holes) the entire bottom and sides of the pastry. This crucial step prevents the pastry from puffing up excessively during blind baking. Once lined and docked, place the pan in the freezer to chill while your oven preheats to 375°F (190°C). Chilling the pastry helps it hold its shape and prevents shrinkage.

STEP 2: Blind-Bake the Puff Pastry. After the oven has preheated, retrieve the chilled pan. Line the inside of the pastry-lined pan with a sheet of foil or parchment paper, ensuring it covers both the bottom and sides. Then, fill the foil-lined cavity with dry beans or ceramic pie weights. These weights prevent the pastry from bubbling up or shrinking while baking. Bake the pastry in the preheated oven until the top edge of the pastry begins to turn a beautiful golden brown. Carefully lift the foil to check the bottom of the crust; if it appears wet, pale, or raw, continue baking for a few more minutes, checking frequently, until it’s light golden and set. This blind-baking step is key to avoiding a soggy bottom, especially with a deep dish.

STEP 3: Caramelize the Onions. In a sturdy stainless steel pan, cook the diced onions over medium-low heat. This step requires patience! Stir frequently, allowing the onions to slowly soften and transform into a deep, rich, caramelized brown. This process can take 30-40 minutes, but the sweet, savory depth it adds to the quiche is absolutely worth the wait. Once beautifully caramelized, set them aside to cool slightly.

STEP 4: Cook the Potatoes. While the onions are caramelizing, prepare the diced potatoes. Toss them with a tablespoon of olive oil and season generously with salt and pepper. Spread them in a single layer on a parchment-lined baking sheet. Bake them in the oven until they are tender enough to be easily pierced with a fork but still hold their shape. This usually takes about 20-22 minutes. Once cooked, set them aside to cool.

STEP 5: Whisk the Filling. In a medium-sized bowl, combine the large eggs, heavy cream, fine sea salt, onion powder, garlic powder, and fresh black pepper. Whisk everything thoroughly until the mixture is completely smooth and well combined. This ensures a homogenous and creamy custard for your quiche.

STEP 6: Assemble the Quiche Filling. Once your blind-baked crust has cooled slightly, carefully remove the foil and pie weights/beans. Now it’s time to layer in the delicious ingredients! Evenly distribute the cooked potatoes at the bottom of the crust. Follow with the sweet caramelized onions, crumbled goat cheese, and finally, the fresh chopped chives. Arrange them neatly to ensure a beautiful cross-section when sliced. Pour the whisked egg filling gently over all the layered ingredients. Be careful not to overfill the crust; leave a small gap from the top edge to allow for expansion during baking.

STEP 7: Bake and Enjoy! Place the assembled quiche back into the oven, now set to 350°F (180°C). Bake for approximately 30-35 minutes, or until the filling is set. You can test for doneness by inserting a knife into the very center; if it comes out clean, your quiche is perfectly cooked. Once baked, remove the quiche from the oven and set it aside on a wire rack to cool for at least 15-20 minutes. This cooling period is important for the custard to fully set. After cooling, carefully remove the quiche from the deep dish pan (it helps if your pan has a removable bottom!). Slice into 8 generous portions and serve warm. Enjoy the irresistible combination of flaky pastry and a rich, flavorful filling!

Q: Can I use a regular pie crust instead of puff pastry?
A: Yes, you can. However, the unique flaky, buttery texture of puff pastry is what makes this specific recipe so special. A traditional pie crust will yield a different, denser texture, but it will still be delicious!

Q: How do I prevent a soggy bottom crust?
A: The most important step is blind baking the puff pastry thoroughly until it’s golden and set on the bottom before adding the filling. Chilling the pastry before blind baking also helps prevent shrinkage and maintains its structure.

Q: Can I make this quiche ahead of time?
A: Absolutely! You can assemble and bake the quiche the day before, then cool and store it in the refrigerator. Reheat gently in the oven before serving. For best results, it’s ideal to serve it warm but it’s also delicious at room temperature.

Q: Can I freeze baked quiche?
A: Yes, baked quiche freezes very well. Once completely cooled, wrap individual slices or the whole quiche tightly in plastic wrap and then foil, then place in an airtight container. It can be stored in the freezer for up to 1-2 months. Thaw in the fridge overnight and reheat as directed.

Q: What kind of deep dish pan should I use?
A: A non-stick deep dish quiche pan with a removable bottom is highly recommended. It makes transferring the delicate puff pastry easier and ensures clean, effortless removal of the baked quiche. A 9-inch or 10-inch deep dish pan works best for this recipe.

Q: Can I adjust the serving size?
A: Yes, in the recipe card below, you’ll find options to adjust the ingredient quantities for 1x, 2x, or 3x the original serving size. Keep in mind that baking times may vary slightly for larger quiches.