A flakey and golden Puff Pastry Quiche filled with a combo of ham, roasted broccoli, cheddar cheese, and eggs. Bakes in a little over 1 hour.

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Buttery and flakey puff pastry meets creamy, savory egg filling in this easy Puff Pastry Quiche with Ham and Roasted Broccoli. This recipe is the perfect way to turn simple ingredients into a brunch-worthy dish that feels a little fancy, but is super easy to make!

This golden and crisp Puff Pastry Quiche recipe is great for using up leftover ham, meal prepping for the week, or feeding a crowd.

Using puff pastry as the crust for quiche is a quick and easy, eliminating the extra work of making a crust. No rolling is required for this recipe- just thaw, assemble, and bake!

Puff Pastry Quiche with Ham and Broccoli

Puff Pastry Quiche Ingredients
How to Make a Puff Pastry Quiche
Tips for Success
Filling Variations
Storing and Reheating Puff Pastry Quiche

Puff Pastry Quiche Ingredients

Here's what you'll need to make this tasty deep-dish Puff Pastry Quiche:

Puff Pastry. This recipe calls for 1 sheet of puff pastry. To make it workable, thaw overnight in the refrigerator. Puff pastry is usually sold in frozen boxes of 2, but you only need to thaw one sheet for this recipe.

Fresh Broccoli. Before adding the broccoli florets to the quiche, you'll roast them in a hot oven with some olive oil, salt and pepper until they are well browned and cooked through.This not only cooks the broccoli fully so it doesn't release liquid into the quiche- it also gives a great depth of roasted flavor. Pro Tip: cut the broccoli florets into small bite sized pieces for even cooking.

Eggs & Heavy Cream. Whisk the eggs and cream together to build the base of the custard for this quiche, then add salt pepper, and cayenne to give it a little background warmth.

Ham. This recipe calls for sliced deli ham, cut into smaller cubes. The thin-sliced ham melds into the quiche, for ham flavor throughout.

Scallions. I add some thinly sliced scallions (white and green parts) to the egg custard to add a mild onion flavor. Make sure to slice them very thinly so they blend well into the quiche custard.

Cheddar. Shredded sharp cheddar cheese gets added to the custard as well before pouring over the ham and roasted broccoli. This gives the quiche a tangy and sharp flavor, and a beautifully golden top when baked. For best flavor and texture, grate your own.

How to Make a Puff Pastry Quiche

This loaded Broccoli, Ham and Cheddar Puff Pastry Quiche comes together easily, with simple ingredients, and a bit of prep. Here's how to make it:

Toss the broccoli with olive oil, salt and pepper, and roast in a 425 degree oven for 20-25 minutes, until reduced in size, crisp-tender, and lightly charred.Set aside.

Reduce oven temperature to 375, and grease your deep dish pie plate. Gently unroll the puff pastry. — Toss the broccoli with olive oil, salt and pepper, and roast in a 425 degree oven for 20-25 minutes, until reduced in size, crisp-tender, and lightly charred.Set aside.

Tips for Success

Reshaping the puff pastry. This recipe requires NO ROLLING PIN! Simply layer the puff pastry over your greased pie dish, remove the parchment paper, and cut the excess with a pair of scissors. Take the excess you cut away to fill any gaps around the edges, and crimp to form a shaped pie crust.

Chill before you bake. Sticking the prepared Puff Pastry crust in the freezer or fridge before filling and baking is essential to baking this quiche, since it keeps the butter solid- for flakey and crispy puff pastry that maintains it's shape and won't shrink when baked. Stick it in the freezer for 15 minutes, or the refrigerator for 30 minutes.

Roasting the Broccoli. Be sure to fully cook your broccoli in the oven until its crisp-tender and well charred so that it releases some of it's moisture before adding it to the quiche.

Check the center. To check for doneness, insert a toothpick into the center of the quiche. If it comes out a bit wet, give the quiche more time in the oven. When done, the toothpick should come out clean, or with only a few moist crumbs.

Foil the crust. If you need to bake your quiche longer, and the crust is getting dark, make a foil ring to protect the crust, leaving the center of the quiche exposed.

Filling Variations

Veggie Swaps	Swap the roasted broccoli for fully cooked or leftover broccoli, or sautéed veggies like mushrooms, peppers, or onions. Cook veggies throughly before adding to the quiche so they don't release excess liquid as the quiche cooks.
Meat	Use leftover ham or cooked and chopped bacon in place of the deli ham. You'll need 1 cup.
Cheese Options	Try shredded Gruyère, Monterey Jack, or Fontina cheese.

Print Recipe

Puff Pastry Quiche with Ham and Broccoli

A flakey and golden Puff Pastry Quiche filled with a combo of ham, roasted broccoli, cheddar cheese, and eggs. Bakes in a little over 1 hour.

Prep Time10

Cook Time1 10

Roasted Broccoli20

Course: Breakfast, Brunch

Servings:

Calories: 458kcal

Equipment

9" x 2" Deep dish pie plate
sheet pan
parchment paper

Ingredients

2 tablespoon olive oil
2 cup fresh broccoli florets , (approx 12 oz florets)
salt and pepper, to taste
1 sheet puff pastry, (thawed)
6 large eggs, beaten
1 ¼ cups heavy cream
½ teaspoon salt
¼ ` teaspoon freshly ground black pepper
1 pinch cayenne pepper
1 8 oz block of extra sharp cheddar cheese, (shredded)
4 scallions, (thinly sliced)
8 slices Deli ham, (cut into bite sized pieces)
butter, for greasing the pie pan

Instructions

Thaw the puff pastry:
1. Thaw one sheet of puff pastry in original packaging overnight in the refrigerator.
Roast the Broccoli:
1. Preheat oven to 425 degrees f.
2. In a large bowl, toss broccoli florets in 2 tablespoon olive oil, and salt and pepper to taste.
3. Transfer to a parchment paper lined baking sheet, and spread into an even layer.
4. Roast in the oven for 20-25 minutes, until broccoli is crisp-tender, reduced in size, and lightly charred. Set aside and reduce oven to 375 degrees.
Prep the Puff Pastry Crust:
1. Grease a deep dish pie pan with butter.
2. Gently unroll the thawed puff pastry dough, leaving the paper liner intact.
3. Layer the sheet of puff pastry over the center of your pie dish, and press to form to the pie plate.
4. Gently remove the paper.
5. Using kitchen scissors, trim away the excess dough.
6. Us the trimmed excess dough to form an even layer around the edges where there may be gaps, pressing well to seal to the puff pastry crust.
7. Using your fingers, gently crimp the edges of the crust, or press with a fork.
8. Transfer the shaped puff pastry crust to the freezer to chill for 15 minutes, or to the refrigerator to chill for 30 minutes. Dough should be firm to the touch before removing and filling.
Make the Egg Mixture:
1. Whisk 6 large eggs, 1 ¼ cups heavy cream, ½ teaspoon salt, ¼ teaspoon pepper and a pinch of cayenne in a large bowl until fully combined.
2. Using a spatula, stir in the scallions and shredded cheddar cheese.
Layer and bake:
1. Layer broccoli and ham into chilled prepared puff pastry crust, pour egg and cheese mixture over, and bake in preheated 375 degree oven for 60-70 minutes, until crust is flakey, and egg mixture is baked through.
Note: To check for doneness, a toothpick inserted in the center of the quiche should come out clean, or with only a few moist crumbs. If it comes out with liquid, return to the oven and cook 10-20 minutes longer, tenting the outer crust with foil if needed to prevent over-browning.

Nutrition

Storing and Reheating Puff Pastry Quiche

Storing. Store any leftover Puff Pastry Quiche in an airtight container in the fridge for up to 4 days.

Reheating. To reheat, wrap loosely in foil to prevent burning, and warm through in a 350 degree oven for 15-20 minutes.

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