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!
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.
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!).
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!
Easy Puff Pastry Ham and Cheese Quiche
written by Ashley Fehr
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
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Cal says
Does the pastry need to be blind baked first?
Shannon Walker says
Can you make this the night before and put in oven the next morning?
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.
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!
The Recipe Rebel says
Hi Amy! So glad you enjoyed the recipe! Thank you for this kind review!
Shelley Scott says
Could you add in either spinach, or chopped brocoli florets, or even asparagus tips?
The Recipe Rebel says
I’m sure either one of them would work! Enjoy!
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!
The Recipe Rebel says
Hi Colleen! So glad you enjoyed the recipe! Thank you for this kind review!