Easy Puff Pastry Ham and Cheese Quiche

Prep Time 10 minutes
Total Time 40 minutes
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

4.85 from 73 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 minutes
Cook Time 30 minutes
Total Time 40 minutes
Cuisine American
Course Breakfast
Servings 6
Calories 342cal


  • 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


  • 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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Reader Interactions



    I made this today and it looks amazing in every way- will reheat for guests tomorrow for breakfast, but wondering if the pastry crust should be blind baked before the filing is added as mine is still soft in the middle- I can see it underneath my glass pie dish. Any thoughts Ashley?

  2. Rachel says

    Your dairy proportions don’t look correct for a classic quiche texture, which is light, fluffy, airy. I’ve always seen them at 1 egg to 1/2 cup dairy. With that many eggs does this turn out solid/rubbery? Or did you do that on purpose for better stability? Just curious, and not criticizing your recipe at all! Any quiche, is a good quiche. 🙂

  3. Laura A Gray says

    I used Gruyère cheese plus mozzarella cheese and bacon 🥓 plus 5 eggs in my quiche. Plus I added some spinach to this. I baked it as directed and let it set for 10 minutes after baking. It was delicious 😋. I’m going to make it again and add mushrooms 🍄‍🟫 to the recipe.

  4. CeciliaJ says

    I also was surprised by the wording but I don’t think any ill-intent was meant.
    We are all learning everyday how to speak “better”.
    Hope you weren’t too disappointed because the recipe is a great starting place for a quick easy quiche.
    I added spinach and other goodies 🙂

  5. Meg says

    Delicious and easy! I shredded gruyere and used pre-sliced ham (it was what I had on hand) and it was really good! The only problem is I made it as a trial run for Easter and now I have all this yummy quiche and no one else here to eat it! I’ll definitely make it again on Easter morning. Thanks so much

  6. Cerys Buckley says

    Absolutely gorgeous, and my first time making quiche! I made a vegetarian version of this with cheese, tomatoes, spring onions and celery. My husband and I absolutely loved it and it was so easy to make! Tastes even better the next day too! This will be a new regular in our house.

  7. Debb says

    I was wondering what to do with my extra piece of puff pastry. I usually don’t use crust on my quiches but since I had an extra sheet of puff pastry, I decided to take the leap and try something different. I’m glad I did! Great quiche! ♥️

  8. Stuart Woolfries says

    First time eating Quiche.

    The Recipe was a complete success. I add 1 1/2 Sticks Celery finely chopped.

    Really enjoyed this Quiche very tastey. My wife also said it was great! She awarded a 9.5/10. SUCCESS!!!🙂

    • The Recipe Rebel says

      Hi Shannon, puff pastry tends to dry out once you’ve defrosted it. I would not recommend prepping ahead of time. I would go ahead and bake them. Then if you need to reheat you could do that.

  9. Amy Nichols says

    This was my first attempt at quiche and it turned out great! I used 6 eggs because I just needed to get rid of them so added a little extra milk (actually half and half because that needed to be used up too). It all cooked up beautifully and my boyfriend told me to add this into the dinner rotation. If I ever host a brunch would definitely make this!

  10. Colleen Stuart says

    This is my ‘go to’ recipe for all my brunches. Simple and delicious ! And also almost always have ingredients available as long as I keep some puffed pastry in the freezer.
    I didn’t make a quiche for years as every other recipe was requiring cream and ingredients that I Don’t always have.

    Thank you!

4.85 from 73 votes (60 ratings without comment)

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