Recipe

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If you’ve never made quiche with puff pastry, this recipe is a great place to start. It might sound fancy, but this step-by-step method keeps it simple.

This puff pastry quiche is golden, flaky, and filled with the classic combo of ham, cheese, and eggs, plus a little spinach. It's a winner every time.

side view of a slice of quiche made with puff pastry with spinach, ham, and cheese

Breakfast Quiche With Puff Pastry

When I'm not making my famous homemade pancakes or one of the many pancake recipes on this site on weekends, I turn to this puff pastry quiche.

Puff pastry eliminates making dough or pre-baking (more below) so it’s totally easy to make and customize with more mix-in ideas below.

Ingredients

You'll use one sheet of puff pastry (thawed but still cold) for the crust. The custard liquid is made of eggs and milk with a little salt for flavor. The filling includes diced cooked ham and a little chopped spinach (optional), plus shredded Cheddar that melts into savory, cheesy goodness.

How to Make a Puff Pastry Quiche

You’ll find the details of this beginner-friendly recipe in the recipe card. Here are the highlights of what you need to know:

Preheat the oven and prep the crust by rolling it out (should be cold straight from the fridge but thawed) into a shape that’s slightly larger than your pie dish. Place it into the dish, and fold over the edges like a pie. You can also trim the excess.
Make the custardy egg filling by whisking the milk and four eggs, making sure the eggs are beat well. Add the mixings, and pour it into the pastry crust. I like to save some cheese for the end, sprinkle it on top, and create a light cheesy crust.
Brush the edges with a whisked egg for a shiny glow, then pour any leftover into the quiche.
Bake until the quiche is set, where the crust and top is golden and the center puffs up. This is the best indicator that the eggs are cooked not an exact time since there are several pie dish sizes.
Let it rest on the counter for a few minutes so the layers set before slicing.

Do You Have to Prebake Pastry for Quiche?

No, there's no need to blind-bake (pre-bake) it first. Unlike traditional pie crust, which is thicker and takes longer to cook, puff pastry is thin, delicate, and bakes quickly while the filling cooks.

three slices of puff pastry quiche stacked on top of each other to show the filling made with ham, cheese, and spinach.

Fillings & Add-Ins

One sheet of puff pastry holds 4 eggs and ½ cup of milk, plus up to 2 ½ cups of add-ins, including the cheese. I recommend you chop your fillings so the egg mixture can hold them together. Most veggies (like mushrooms and onions) should be sauteéd first, and meats should be cooked. If you want to add raw vegetables, try my veggie puff pastry quiche.

Puff Pastry Quiche Recipe (Beginner Friendly)

Servings: 6

Prep Time: 10

Cook Time: 20

Total Time: 30

If you've never made quiche with puff pastry, this recipe is a great place to start. It might sound fancy, but this step-by-step method keeps it simple.

5 from 70 votes

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Ingredients

1 sheet puff pastry, fully thawed but cold
½ cup milk
5 large eggs, divided
½ teaspoon salt
1 cup diced cooked ham
¾ cup shredded Cheddar cheese
½ cup chopped spinach

Instructions

Prep:

Preheat the oven to 400F with the top rack placed in the middle of the oven. Grease a round glass pie plate.

Make the quiche:

On your counter, roll out the puff pastry until it’s slightly larger than the top of the pie dish. Lift it and place it in the dish. Press it down, folding the sides over.
In a medium bowl, whisk the milk and 4 eggs. Add the salt, ham, half a cup of cheese, and chopped spinach. Mix well. Pour the egg mixture over the puff pastry, then sprinkle the remaining shredded cheese on top.
In a small dish, whisk the remaining egg. Use a brush to egg-wash the edges of the puff pastry to give them a nice golden color. I usually pour the remaining whisked egg into the quiche.
Bake for 25-35 minutes until the pastry is golden brown and the eggs are fully set. I set a timer for 22 minutes, and at this point, keep a close eye on the quiche. If I use a larger 9" pie plate, the cooking time is shorter; if I use a smaller 8" dish, the cooking time is longer. You're looking for a puffy middle (which means the eggs are cooked) and golden edges.
Remove it from the oven and let it cool for a couple of minutes before slicing.

Storage:

Refrigerate any leftover puff pastry quiche in an airtight container for up to 3 days. To reheat, use the microwave, the oven at 300F for 6 to 8 minutes, or the air fryer at 340F for 5 minutes.

Notes

Most puff pastry sheets are sold in packs of 2. I recommend only thawing out as many as you’re going to bake.
Glass and ceramic pie plates bake hotter and are what I recommend to prevent an undercooked pastry dough. Metal, disposable pie molds do not retain the heat well and can be inconsistent (it can burn or be undercooked, depending on the type).
Fillings & Add-Ins: one sheet of puff pastry holds 4 eggs and ½ cup of milk, plus up to 2 ½ cups of add-ins, including the cheese. Most veggies (like mushrooms and onions) should be sautéed first, and the meat should be cooked.