Lazy Sundays call for a delightful start with a delicious puff pastry quiche for breakfast. This recipe is straightforward and requires only a handful of ingredients, making it perfect for leisurely mornings. With the flexibility to incorporate various vegetables, seasonings, or cheese, you can add your own personal touch to the dish. Plus, the flaky puff pastry adds an extra layer of indulgence to each bite. What’s more, using puff pastry instead of making the crust from scratch makes this recipe even faster to prepare.
What is Quiche?
Quiche is a classic French dish made with eggs, cream, and a variety of fillings such as cheese, vegetables, and meats. It’s suitable for any mealtime and is always well-received. Traditionally, quiche has a crust made from a flour, butter, water mixture, baked until golden brown. However, in my recipe, I use a quicker alternative – puff pastry. This gives the quiche a flakier texture and makes it easier to prepare. Whether served hot or cold, quiche is always a satisfying option for breakfast, lunch, or dinner.
What other filling could be added into the quiche?
In my recipe, I’ve chosen a combination of bacon, broccoli, leek, mushrooms, and cherry tomatoes, which are my favorite filling. However, if you’re lacking ideas or want to explore more options, below is a list of other possible filling ideas to inspire your creativity. Just remember to have eggs, milk, cheese, salt, and pepper on hand for the base.
- Quiche Lorraine: A classic French quiche featuring bacon (or lardons) and cheese, typically Gruyère or Swiss cheese.
- Spinach and Feta Quiche: A popular vegetarian option made with spinach, feta cheese, and sometimes onions or garlic for added flavor.
- Broccoli and Cheddar Quiche: This variation includes steamed broccoli florets and sharp cheddar cheese for a delicious combination.
- Mushroom and Gruyère Quiche: Sautéed mushrooms paired with Gruyère cheese create a rich and earthy filling.
- Ham and Cheese Quiche: Diced ham and your choice of cheese, such as Swiss or cheddar, make for a satisfying and classic quiche filling.
- Asparagus and Goat Cheese Quiche: Tender asparagus spears and creamy goat cheese provide a fresh and tangy flavor profile.
- Tomato and Basil Quiche: Sliced tomatoes and fresh basil add a burst of freshness to this quiche, complemented by cheese like mozzarella or Parmesan.
- Smoked Salmon and Dill Quiche: Smoked salmon pieces combined with dill and cream cheese create a luxurious and flavorful quiche filling.
- Caramelized Onion and Gruyère Quiche: Sweet caramelized onions paired with nutty Gruyère cheese offer a savory and indulgent combination.
- Sausage and Pepper Quiche: Cooked sausage slices with sautéed bell peppers and onions make for a hearty and flavorful filling.
- Sun-Dried Tomato and Pesto Quiche: Sun-dried tomatoes and pesto sauce add a burst of Mediterranean flavors to this quiche, complemented by cheese like mozzarella or Parmesan.
- Artichoke and Olive Quiche: Chopped artichoke hearts and sliced olives provide a unique and savory twist to traditional quiche fillings.
- Leek and Gruyère Quiche: Sautéed leeks paired with nutty Gruyère cheese create a delicate and aromatic filling.
- Chorizo and Manchego Quiche: Spicy chorizo sausage combined with sharp and nutty Manchego cheese offer a bold and flavorful quiche option.
- Roasted Red Pepper and Feta Quiche: Roasted red peppers and crumbled feta cheese create a vibrant and tangy filling that’s both colorful and delicious.
Storing and Reheating
Storing: wrap left quiche tightly in plastic wrap or aluminum foil and refrigerate for up to 3-4 days.
Reheating: preheat your oven to 180°C (350°F) and bake the quiche for 10-15 minutes or until warmed through. You can also reheat individual slices in the microwave for 30-45 seconds.
Freezing: wrap quiche in plastic wrap or aluminum foil and place it in a freezer-safe container. It can be stored in the freezer for up to a month.
Easy puff pastry quiche recipe
Equipment
- 22 cm cake form
- 500 g dry beans
Ingredients
- 1 sheet puff pastry
- 5 eggs
- 200 ml milk
- 60 g grated cheese
- Salt and Pepper
- 90 g cold smoked bacon
- ⅓ leek
- 3 mushrooms (champignons 50-65mm)
- 1/2 tsp butter
- 8-10 small broccoli florets
- 4 cherry tomatoes
Instructions
- Preheat the oven to 200°C (392°F).
- Place baking paper in the cake form. Lightly roll out the puff pastry so that it fits the round baking form. The corners should be about 3-4 cm high. Prick the pastry 3-4 times with a fork. Place baking paper on the pastry and pour in beans. Bake for 15 minutes.
- While the pastry is baking, chop the bacon into small cubes and fry it in a pan until golden brown. Place it on a towel to remove access oil.
- Slice the leek in half and chop it into small pieces. Wash the mushrooms and chop them into slices that are about 1 cm long and 0.3-0.5 cm wide. Heat a pan, add butter, and fry the leek with mushrooms for several minutes until they become slightly brown.
- In a separate bowl, pour milk, add eggs, and a bit of pepper. Whisk until the consistency becomes fluffy. Add half of the grated cheese and lightly whisk.
- When the pastry is done cooking, take it out, remove the beans and baking paper. Add the mushrooms, leek, and pour in half of the egg mixture. Add the bacon, broccoli florets, and pour in the leftover egg mixture. On top, sprinkle the remaining cheese and put it in the oven for 20 minutes. The top should rise a bit and turn golden brown.
- After 20 minutes, check with a toothpick if the inside is cooked. If it is not, cook for an additional 3-5 minutes.
Nutrition table of puff pastry quiche
| Nutrition Facts | |
| Amount per serving | 100 g |
| Calories | 173 Kcal |
| Energy value | 723 kJ |
| Fat | 11 g |
| Saturated Fat | 5 g |
| Carbs | 10 g |
| Sugar | 2 g |
| Protein | 8 g |
| Salt | 0.6 g |
FAQ
Yes, you can use cream instead of milk. However, keep in mind that using cream will also increase the calorie and fat content of the quiche. If you prefer a lighter version – use milk or half-and-half instead.
Is a frittata. This is similar to quiche but does not have a pastry crust. It is typically made with eggs, vegetables, cheese, and sometimes meat, and is cooked on the stovetop in a skillet rather than baked in the oven like a quiche.
Yes, it is recommended to bake the crust of a quiche first. This helps to prevent the bottom crust from becoming soggy and ensures that it is cooked properly.
Yes, pre-baking the puff pastry crust is essential to avoid a soggy texture. Bake it at 200°C (400°F) for 15 minutes before adding the filling.