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Deep Dish Puff Pastry Quiche Recipe

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3.9 from 6 reviews

This deep dish puff pastry quiche offers a delightful twist on the classic quiche by using a flaky, buttery puff pastry crust instead of a traditional pie crust. Filled with caramelized onions, tender roasted potatoes, fresh chives, and creamy goat cheese, this quiche is rich, flavorful, and perfect for breakfast or brunch occasions. The recipe includes blind baking the crust for a crispy base and customizing the filling to your liking.

  • Author: Zara
  • Prep Time: 2 hours 50 minutes
  • Cook Time: 35 minutes
  • Total Time: 3 hours 25 minutes
  • Yield: 8 slices
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: American

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

Caramelized Onions

  • 3 cups diced vidalia or sweet onion (about 360 g)
  • 2 tbsp olive oil
  • 4 tbsp water

Roasted Potatoes

  • 2 1/2 cups diced russet potatoes (about 365 g)
  • 1 tbsp olive oil
  • Salt and pepper, to taste

Egg Filling

  • 8 large eggs (about 392 g)
  • 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

Toppings

  • 1/3 cup crumbled goat cheese (about 50 g)
  • 1/3 cup chopped fresh chives (about 1 g)

Instructions

  1. Prepare the puff pastry crust: Gently transfer the thawed puff pastry sheet to a deep dish quiche pan, pressing firmly into the sides and bottom to fill every crevice. Use a fork to dock the sides and bottom of the dough. Chill the pan in the freezer while preheating your oven to 375°F (190°C).
  2. Blind bake the crust: Line the crust with foil and fill it with pie weights or dry beans. Bake on the middle rack for 35-40 minutes, or until edges are golden and bottom is fully baked (no wet or raw spots). Remove the foil and weights and let the crust cool on a wire rack.
  3. Caramelize the onions: Heat 2 tablespoons olive oil over medium heat and cook the diced onions for 1 minute. Add 4 tablespoons water and cover, cooking for 8-10 minutes until onions become translucent. Uncover and reduce heat to low; cook, stirring frequently, until onions turn dark and caramelized, about 35-40 minutes. Set aside.
  4. Roast the potatoes: Toss the diced potatoes with 1 tablespoon olive oil, salt, and pepper. Spread them evenly on a parchment-lined baking tray and roast in the oven at 375°F (190°C) for 20-22 minutes until fork tender. Remove and set aside. Decrease oven temperature to 350°F (180°C).
  5. Prepare the egg filling: In a mixing bowl, whisk together the eggs, heavy cream, sea salt, onion powder, garlic powder, and black pepper until fully combined.
  6. Assemble the quiche: Remove the foil and weights from the cooled crust. Layer the roasted potatoes evenly on the bottom, followed by the caramelized onions, a sprinkle of chopped fresh chives, and crumbled goat cheese. Carefully pour the egg mixture over the fillings.
  7. Bake the quiche: Place the assembled quiche back on the middle oven rack and bake at 350°F (180°C) for 30-35 minutes, or until the filling is set and a knife inserted into the center comes out clean.
  8. Cool and serve: Allow the quiche to cool on a wire rack for a bit, then remove from the pan. Slice into 8 pieces and serve warm or at room temperature.

Notes

  • Be sure to thaw the puff pastry properly to prevent cracking when lining the pan.
  • Blind baking the crust helps avoid a soggy bottom from the wet filling.
  • Caramelizing onions requires patience for deep, rich flavor but can be done ahead and refrigerated.
  • Use a deep dish quiche pan to accommodate the thick layers of filling.
  • The recipe is very versatile – swap goat cheese for feta or cheddar and add cooked bacon or spinach if desired.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely.

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