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
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!
Tag @thereciperebel
Krystyna says
I have just made it and it was absolutely yummy. I added halved baby tomatoes and quartered pieces of zucchini. Yum, yum, yum. Thank you. 🙂
The Recipe Rebel says
Hi Krystyna! So glad you enjoyed the recipe! Thank you for this review
Lyndsay Ritter says
This was a fantastic and easy ‘fancy’ breakfast for our Sunday morning! My oven tends to undercook things so I followed some other reviews. I stabbed the pastry with a fork, put a smaller pie plate on top to weigh it down, and just prebaked for 5 minutes while I whipped up the eggs. I also drained and patted the ham dry a little bit. And for some extra punch I added a few dashes of dry mustard. Will be saving this recipe for sure!
The Recipe Rebel says
Hi Lyndsay! So glad you enjoyed it!
AJ says
We just had this for dinner. Delicious. Not too dense. Our crust was good, just a little wet at the very center.
Ashley Fehr says
Thanks for your feedback AJ!
Kate Higgins says
Is it ok to use 2 sheets of puff pastry for this receipe
Kate Higgins says
Thank u
Ashley Fehr says
I actually haven’t tried! It should be okay, but you may want to bake them part of the way through before filling.
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!
Ashley Fehr says
Thanks Debbie!
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.
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.
Camdice says
I just tried this but filled the pastry with spinach, mushrooms and cheese and was delicious!
Ashley Fehr says
Sounds awesome!
Michele says
You don’t have to pre-bake the puff pastry before you fill it?
Ashley Fehr says
Nope! 🙂
Kat says
Will it still work if you pre-bake the pastry?
Ashley Fehr says
It should work, though the pastry might shrink down so you’ll likely want to use pie weights
Mike glover says
It’s a lot easier if you bake it 8 min. Before adding filling. Drain wet ingredients as dry as possible including any oils fro meats that you may use. No soggy crust for me.
Brenda De La Fuente says
I did it! But made some small changes 😉
I just did, mushroom, ham and spinach.
Came out perfectly cooked and delicious. This is going in my recipe book 🙂
Why is people having problem with the dough?
I didnt precook it at all.
Ashley Fehr says
Thanks Brenda!
Keith @ How's it Lookin? says
I gotta try this. Ham and cheese is a classic combo, thanks for sharing
aimee @ like mother like daughter says
Mmm this looks so good! I realized recently that I dont have any receipes with puff pastry either, so I think I need to rectify that starting with this quiche!
Ashley Fehr says
Yes! You definitely do! I love how great of a shortcut it is!
Grace | eat, write + explore says
This looks delicious! I don’t think you can beat a good quiche – might have to make one this weekend!
Ashley Fehr says
Definitely a good plan! Thanks Grace!
Rachel @ Bakerita says
Ham and cheese is such a delicious classic combo and I LOVE that you used puffed pastry for the crust! So easy and so so delicious. This is too perfect for Mother’s Day 🙂
Ashley Fehr says
Ham is my go to meat for breakfast — we love it! And well, CHEESE. LOl. Thanks Rachel!
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
Thank you SO much Marcie! I will definitely have to try your quiche next!
Nicole @ Young, Broke and Hungry says
I love quiche but don’t make it nearly enough. That puff pastry crust make this recipe so easy.
Ashley Fehr says
Yes! I never make quiche because it seems like so much work!
Jen | Baked by an Introvert says
I love quiche and make so often. But I’ve never thought to use puff pastry for the crust. I bet it’s 10 times better!!
Ashley Fehr says
It is crazy good! Thanks Jen!
Medha says
I loooove using premade puff pastry! It makes so many dishes so much more impressive and fancy, without much work at all! 🙂
Ashley Fehr says
Yes! It’s so super simple! My new favorite thing! (isn’t everything?? Lol)
Julie Evink says
I hate crust. Like hate. But if it’s Puff Pastry SIGN ME UP!!! What a fabulous breakfast!
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 🙂
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!
Ashley Fehr says
That would be so perfect! I am right stocked up now and I love seeing how many things I can do with it!
Gayle @ Pumpkin 'N Spice says
I love using puff pastry too, though I’ve never used it in a savory dish before! Quiche is one of my favorites for brunch, so this is such a great way to use it. Love this cheesy combo!
Ashley Fehr says
Thanks Gayle! I actually think this was my first time not using it in dessert! But it will definitely be happening more often 🙂