Puff Pastry Quiche Recipe
This puff pastry quiche recipe has caramelized onions, gruyere cheese, prosciutto and is decadent, airy, and unbelievably flavorful! It has a deep, rich flavor from onions, light whipped eggs, and thin slices of salty Italian ham. Simple yet elegant, it’s a fantastic fancy brunch recipe with an Italian twist.
A sophisticated dish that has layers and layers of flavors, each one working perfectly with the next. See our step-by-step photos below to make this delicious quiche today.
Want more modern brunch recipes? Try our baked egg cups with blue cheese, easy Greek yogurt Hollandaise sauce, and our favorite Caprese breakfast sandwich recipe with scrambled eggs.
I recently had the girls over for brunch and wanted to make something super elegant that would be a big hit. I had some extra puff pastry, and wanted to make a quiche with it! Not traditional, but it was an absolute crowd-pleaser, everyone loved it!
I started by caramelizing some onions (I actually did it the night before), then adding them to a puff pastry crust with eggs, cream, and spices. I top the quiche off with thin slices of prosciutto ham, bake, and serve!
Why This Recipe Works
- All the classic flavors of quiche Lorraine, but with an Italian twist!
- A fantastic brunch recipe everyone will love.
- A fun way to use light and flaky puff pastry.
- You can use some shortcuts to make this quiche quick and easy – see our Expert Tips below.
- It’s salty, savory, and creamy.
- Cooks of any skill level can make this quiche by following along with our photos and directions below.
Ingredients You’ll Need
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
The base of this recipe is puff pastry – I used a store-bought version in my freezer section at the grocery store. I thawed it out, rolled it, and cut it to fit into my pie dish. You can make your own puff pastry if you prefer, or just use a frozen one like I did.
The quiche filling is made with eggs, thyme, salt, pepper, and heavy cream. This made the eggs super light and fluffy.
I caramlized the onions in a bit of butter and salt, until they were nice and browned.
And finally, I topped the quiche with a bit of prosciutto and Gruyere cheese before baking. It gave each slice a nice, salty bite.
Additions and Substitutions
You can use any thinly sliced ham, it doesn’t have to be prosciutto.
And you can substitute different shredded cheeses as well for the Gruyere. Grated Parmesan, Asiago, or Swiss cheeses would also be great substitutes.
Feel free to use whole milk or half and half instead of heavy cream if you prefer.
How To Make This Recipe
Step 1: Preheat your oven to 400 degrees Fahrenheit. Roll out your thawed puff pastry dough, and press it into your pie dish until it covers the bottom.
Step 2: Bake the crust for 10-12 minutes or until lightly golden brown. Remove from the oven.
Step 3: While the crust is baking, caramelize the onions. Add the thinly sliced onions, butter, and salt to a pot. Saute over medium heat for 20-25 minutes until browned.
Step 4: Prepare and mix the filling: in a medium mixing bowl, add the eggs, heavy cream, thyme, and Gruyere cheese. Mix well to combine.
Step 5: To the pie shell, add the caramelized onions and the prosciutto to the bottom. Fill in with the egg mixture.
Step 6: Bake the quiche for 30-40 minutes, or until the center has set and is firm. Remove from the oven, and allow to cool before slicing. Enjoy!
Recipe FAQs
Yes, and it works fantastically! While puff pastry isn’t usually used as a quiche crust, it turns out wonderfully flaky and buttery when cooked. It gives the quiche a unique flavor and texture.
Yes, you do need to blind bake (or par bake) the puff pastry before adding the quiche filling. This will ensure the crust is evenly baked at both the center and edges of the quiche. You can use pie weights or dried beans to weigh down the crust while it’s baking for an even bake.
You can use whole milk or even half and half instead of the cream, if you want a lighter quiche.
Expert Tips
- Feel free to save a little time and use store-bought puff pastry crust! You can usually find it in the frozen dessert section, by the pie crusts, at your local grocery store.
- Or ask a local bakery if they have extra you can buy.
- Caramelize the onions the night before to save time the morning of.
- This recipe works great as a breakfast, brunch, lunch, or even a dinner! It’s super filling and elegant, and everyone will beg for the recipe.
More Easy Brunch Recipes
- Blackberry Charcuterie Board
- Watermelon and Goat Cheese Salad with Tangy Vinaigrette
- Egg Salad with Sour Cream
- Cold Ham and Cheese Sliders
- Copycat Costco Tortellini Pasta Salad Recipe
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Puff Pastry Quiche
Ingredients
- 1 sheet puff pastry thawed
- 2 large onions thinly sliced
- 1 tablespoon butter
- Pinch of salt
- 6 large eggs
- 1 cup heavy cream
- 1 teaspoon thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup Gruyere cheese shredded
- 4 slices prosciutto torn or chopped
Method
- Preheat your oven to 400 degrees Fahrenheit. Roll out your thawed puff pastry dough, and press it into your pie dish until it covers the bottom.
- Bake the crust for 10-12 minutes or until lightly golden brown. Remove from the oven.
- While the crust is baking, caramelize the onions. Add the thinly sliced onions, butter, and salt to a pot. Saute over medium heat for 20-25 minutes until browned.
- Prepare and mix the filling: in a medium mixing bowl, add the eggs, heavy cream, thyme, and Gruyere cheese. Mix well to combine.
- To the pie shell, add the caramelized onions and the prosciutto to the bottom. Fill in with the egg mixture.
- Bake the quiche for 30-40 minutes, or until the center has set and is firm. Remove from the oven, and allow to cool before slicing. Enjoy!
Nutrition
Notes
- Feel free to save a little time and use store-bought puff pastry crust! You can usually find it in the frozen dessert section, by the pie crusts, at your local grocery store.
- Or ask a local bakery if they have extra you can buy.
- Caramelize the onions the night before to save time the morning of.
- This recipe works great as a breakfast, brunch, lunch, or even a dinner! It’s super filling and elegant, and everyone will beg for the recipe.
Private Notes
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