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Easy Puff Pastry Ham and Cheese Quiche

Prep Time 10 mins
Total Time 40 mins
Servings 6

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Puff pastry makes this Ham and Cheese Quiche so easy! No dough to prep, just press into the pan, fill and bake — perfect for Mother’s Day, Father’s Day, or any holiday brunch!

overhead image of puff pastry quiche with one piece cut out on white plate with eggs on the side

So I realized that, in spite of my love for puff pastry and all the things it can do, I don’t have any recipes using puff pastry on the blog.

Until today.

puff pastry quiche in pie plate with one piece cut out

I love developing recipes. I love coming up with new combinations, and dreaming up totally over the top sweet treats. And sometimes I think I get a little carried away on the sweet side of things, since it’s not those recipes that we’re making and eating every day (well, I hope not, anyway!).

piece of puff pastry quiche on white plate with fork behind

When I asked my Facebook group whether they go for sweet or savory breakfast recipes, the results were overwhelmingly savory! Based on the popularity of my Loaded Baked Potato Quiche and Mini Wonton Quiche, I knew then that I had to do some rearranging of my plans and include one more savory brunch recipe before Mother’s Day.

This quiche looks impressive, but it’s easy enough for those men (and older kiddos!) who maybe don’t feel like whipping up pastry from scratch to impress their lady. Simply press the pastry into the pie plate, fill with your favorite toppings (feel free to mix things up!), top with the egg mixture, and bake! It doesn’t get any easier!

Looking for more quiche recipes? Try this Easy Mini Quiche Recipe!

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Easy Puff Pastry Ham and Cheese Quiche

3 from 2 votes
Puff pastry makes this Ham and Cheese Quiche so easy! No dough to prep, just press into the pan, fill and bake — perfect for Mother’s Day, Father’s Day, or any holiday brunch!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Cuisine American
Course Breakfast
Servings 6
Calories 342cal

Ingredients

  • 1 sheet puff pastry thawed but cold (if frozen, let thaw in the fridge for 24 hours)
  • 1/2 cup milk
  • 4 large eggs
  • 1/2 teaspoon salt
  • 1 cup diced, cooked ham
  • 3/4 cup shredded cheese of choice
  • 2 green onions sliced

Instructions

  • Preheat oven to 400 degrees F and lightly grease an 8-9″ pie plate.
  • Roll puff pastry out to larger than the size of your pie plate. Press pastry into the pie plate, folding over, stretching and squishing until it fits, trimming if desired.
  • In a medium bowl (or large measuring cup with a spout), whisk together milk, eggs and salt. Sprinkle ham, ½ cup cheese and green onions on top of the pastry. Pour egg mixture over top and sprinkled with remaining ¼ cup cheese.
  • Bake for 25-35 minutes until pastry is golden brown and eggs are completely set.

Nutrition Information

Calories: 342cal | Carbohydrates: 20g | Protein: 13g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 132mg | Sodium: 681mg | Potassium: 113mg | Sugar: 2g | Vitamin A: 325IU | Vitamin C: 0.7mg | Calcium: 117mg | Iron: 1.8mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Debbie Timbie says

    I tried this, and it turned out really yummy. I did precook the crust for 8 minutes, and also added some frozen spinach (thawed and squeezed), and sauteed mushrooms. I highly recommend!

  2. Jeanine says

    Tried it but the puff pastry base was completely doughy and raw even after 40 minutes in the oven.

    Can’t be right??!

    • Mike glover says

      You should cook your pastry for about 8 minutes before adding any of the filling. I poke holes in the bottom of the pastry with a fork and then weigh it down so it doesn’t rise unevenly. Also brush with egg wash over entire crust before initial baking.

  3. Erika says

    I made this as directed, filling was delicious but the base of the puff pastry crust was raw. Recommend increasing temperature to 400.

  4. marcie says

    This was a terrific idea using puff pastry for a quiche, and I think it looks so much better than regular pie crust! This looks insanely delicious, Ashley, and thank you for linking up to my crustless quiche! (p.s. I LOVE your haircut!) 🙂

    • Ashley Fehr says

      Same!! I will tolerate it, if pie is dessert and I don’t have any other options. But I am not one of those crazy people who loooooooves pie crust! This is WAY better in my opinion! Thanks Julie 🙂

  5. Dorothy Dunton says

    Hi Ashley! I always have puff pastry in the freezer, it has so many uses! I also happen to have ham in there also and I would add fresh asparagus (steamed), Sounds like a plan for brunch this weekend!

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