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Deep Dish Puff Pastry Quiche Recipe

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4.1 from 20 reviews

This Deep Dish Puff Pastry Quiche is a savory, comforting dish featuring a flaky puff pastry crust filled with seasoned eggs, tender potatoes, caramelized sweet onions, and creamy goat cheese. Perfect for brunch or a light dinner, this quiche combines the richness of eggs and cream with the fresh notes of chives and spices for a satisfying meal.

Ingredients

Crust

  • 1 12-inch frozen puff pastry round, thawed overnight in the fridge or on the counter for 1 hour
  • dry beans or pie weights, for blind baking the crust

Vegetables

  • 3 cups diced Vidalia or sweet onion
  • 2 tbsp olive oil (for onions)
  • 4 tbsp water (for steaming onions)
  • 2 1/2 cups diced russet potatoes
  • 1 tbsp olive oil (for potatoes)

Egg Mixture

  • 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

Cheese and Herbs

  • 1/3 cup goat cheese, crumbled
  • 1/3 cup chopped fresh chives

Instructions

  1. Prepare the Crust: Preheat your oven to 400°F (200°C). Place the thawed puff pastry round into a 9- or 10-inch deep dish tart or pie pan, pressing it gently into the edges. Trim any excess dough. Line the pastry with parchment paper and fill it with dry beans or pie weights to prevent bubbling. Blind bake the crust for 15 minutes.
  2. Blind Bake the Crust: After 15 minutes, carefully remove the parchment paper and weights. Return the crust to the oven and bake for an additional 5-7 minutes until the bottom is lightly golden. Remove from oven and set aside.
  3. Cook the Onions: While the crust bakes, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced Vidalia onions and sauté until soft, about 5 minutes. Add 4 tablespoons of water to steam the onions, cooking until most liquid evaporates and onions are tender but not browned. Remove from heat.
  4. Cook the Potatoes: In a separate skillet, heat 1 tablespoon olive oil over medium heat. Add the diced russet potatoes and cook, stirring occasionally, until tender and golden brown on the edges, about 10-12 minutes. Remove from heat.
  5. Prepare Egg Mixture: In a large bowl, whisk together the 8 large eggs, 1/3 cup heavy cream, sea salt, onion powder, garlic powder, and black pepper until fully combined and slightly frothy.
  6. Assemble the Quiche: Spread the cooked onions evenly over the baked puff pastry crust. Layer the cooked potatoes on top of the onions. Pour the egg mixture evenly over the potatoes, allowing it to settle. Sprinkle the crumbled goat cheese and chopped fresh chives evenly on top.
  7. Bake the Quiche: Reduce oven temperature to 350°F (175°C). Place the assembled quiche in the oven and bake for 30-35 minutes, or until the egg filling is set and the top is lightly golden. A knife inserted into the center should come out clean.
  8. Cool and Serve: Remove the quiche from the oven and allow it to cool for at least 10 minutes before slicing. This resting time helps the filling set further for easier serving.

Notes

  • Blind baking the puff pastry crust ensures it stays crisp and doesn't get soggy from the filling.
  • Using Vidalia or sweet onions adds a natural sweetness that balances the savory flavors.
  • The potatoes add heartiness but can be substituted with sautéed mushrooms or spinach if preferred.
  • Feel free to swap goat cheese with feta or gruyere for different cheese flavors.
  • Make sure the eggs are fully set before removing from the oven to avoid runny filling.

Find it online: https://recipethrive.com/deep-dish-puff-pastry-quiche-recipe/