Using shortcut ingredients like puff pastry, this is a quick and simple quiche made with broccoli, ham and Swiss cheese. It’s an easy brunch favorite!
Whatever the saying is about men not eating quiche, they couldn’t be more wrong. This recipe is a total favorite at our house, disappearing just as fast as grilled ribeye. It’s like a savory pastry with crispy puffed crust, ham, swiss cheese and broccoli…so easy to make and totally delicious!
Making quiche with puff pastry has become common and pretty fool-proof. And what you need to make it are probably already sitting in your pantry.
Using packaged puff pastry dough or pre-made pie dough makes this recipe super simple and is how I prefer to make it. But if you want to be an over-achiever, you can make your own pie crust… and everyone really wants to make that extra effort, right?
What is Quiche?
While most people think quiche originated in France, it’s origins are actually from the medieval and Germanic ruled Kingdom of Lothringen. Even the word quiche comes from the German word kuchen which means cake. Later, France renamed the area Duchy of Lorraine and later, just Lorraine.
Quiche Lorraine was originally an open-faced pie made from dough, cream, eggs and bacon. Later, cheese was added.
How To Make Puff Pastry Quiche
Talk about simple shortcuts! This Puff Pastry Quiche with Broccoli, Ham and Cheese is so easy to make it will definitely become a favorite go-to recipe for quick dinners or a last minute brunch.
Ingredients Needed to Make this Recipe:
- Puff Pastry – makes the BEST flaky, buttery crust for this quiche.
- Broccoli – fresh or thawed and drained frozen broccoli florets both are AMAZING. So much texture and flavor!
- Ham – leftover ham or sliced deli ham add salty smoked flavor to this quiche.
- Cheese – shredded compliments the ham, but cheddar or your favorite shredded blend are just fine.
- Eggs – an essential ingredient! We used 4 large eggs.
- Cream – heavy cream or whipping cream give the eggs a yummy custard taste. Half and half or whole milk can be substituted.
- Spices – garlic powder, red pepper flakes, salt and black pepper add savory flavor.
Directions:
Start by preheating your oven to 400 degrees F (204 degrees C). Unfold one sheet of thawed puff pastry dough and lay it flat on a sheet of parchment paper. I like to buy parchment paper in pre-cut packets that help it lay flat.
Pick up the parchment paper and transfer the dough to an 8 x 8 baking pan. Press the dough down into the bottom and corners, letting the dough come up the sides of the pan.
Evenly spread the broccoli, ham and shredded cheese over the puff pastry.
Beat the eggs with the cream and spices, then pour over the filling in the pan. Bake in your preheated oven, on the center rack for 25 to 30 minutes, until the egg mixture is firm in the center and the crust is golden brown and puffed up.
Use the edges of the parchment paper to remove the quiche from the pan. Slice and serve warm. Garnish with parsley and extra black pepper before serving.
Quiche Add-ins:
Quiche is similar to a casserole – adding more flavor and texture is done simply by adding MORE to it. The possibilities are endless…leftover vegetables, your favorite cheeses and of course BACON is always a winner! Want your quiche to have herb flavor? Toss in a handful of dill, chives or fresh thyme. Pesto sauce anyone…it’s all good.
- BACON
- Parmesan Cheese or Goat Cheese
- Green Beans or Asparagus
- Salsa
- Sausage (we love crumbled cooked Italian Sausage )
- Diced Potatoes or Butternut Squash
- Tarragon, Basil or sliced Scallions
Be sure to cook any raw meat first…and if you like your veggies cooked or roasted, do it before adding to the quiche. The time in the oven may not be enough to get some vegetables tender. That’s why leftovers and pre-cooked meats are so awesome for throwing together a shortcut quiche like this one.
Do You Serve Quiche Hot or Cold?
It’s up to you, quiche is good both hot and cold. My preference is to serve it hot, right out of the oven. Because this quiche recipe bakes up fairly thin, it cools quickly.
Puff Pastry Quiche is also great served at room temperature, so it’s fantastic for parties or the brunch table. Bake a few of these up to a day before your gathering for super easy entertaining. Just let the quiche sit out on the counter for 30 minutes to an hour before cutting and serving.
More Savory Recipes to Try
- Chicken Bacon Ranch Tart
- Cheddar Bacon Strada Bread Cake
- Cheesy Bacon Egg Crescent Ring
- Southwest Bacon Frittata
Quiche with Broccoli, Ham and Swiss
Ingredients
- 9 ounce (9 x 10) sheet puff pastry thawed
- 2 cups broccoli florets cut into bite-size pieces, then cut in half
- 2 ounces ham slices chopped
- 1/2 cup shredded swiss cheese
- 4 large eggs
- 1/3 cup heavy cream
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp red pepper flakes optional
Instructions
- Preheat oven to 400°F. Line 8 x 8 baking pan with parchment paper, cutting it long enough to let the edges hand over the sides of the pan.
- Unfold the thawed dough and center it on the pan right on the parchment paper. Press the puff pastry into the corners. The dough should come up the sides of the pan to hold the quiche filling.
- Sprinkle broccoli, ham and swiss cheese evenly over the bottom of the pastry dough.
- In a medium bowl, whisk the eggs, cream, garlic powder, salt, pepper and red pepper flakes. Pour egg mixture evenly over the quiche filling.
- Place the pan on the center rack of preheated oven and bake for 25 – 30 minutes, until pastry is browned and center of tart is slightly wobbly (the edges of the egg filling will be firm).
- Remove from oven and cool 5 minutes in the pan. Lift quiche out of the pan using the parchment paper as handles. Garnish with parsley (optional), cut and serve warm.
Chef Tips
Nutrition Facts
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Hi Marilee, the spinach substitution is a great idea. I’ve also used sauted spinach instead of broccoli, then added garlic and onion too! I agree it is delicious! Thanks for the tip!
Hi Jen, thanks for the question. While it’s possible to assemble then bake later, you may have trouble with a soggy crust. To save time in the morning, I would prep the ingredients (except the eggs) the night before, then assemble in the morning right before baking. Hope that helps.😃
I haven’t used Puff Pastry before. Can I assemble this quiche, leave it in the fridge overnight, and bake in the morning?
I substituted broccoli with spinach ! I sautéed spinach first. It was delicious! Thank you for the idea!
Hi Charles, thanks for the comment and rating! I love it when readers play around with the ingredients…those spring onions sound delicious! I’m going to try that next time I make this?.
My wife and I wanted a quick breakfast so we teamed up to make this. We only used 1 cup of broccoli and replaced the red pepper flakes with about 2 teaspoons of spring onion. Delicious!
Hi Martin, great idea to make this Puff Pastry Quiche recipe in a cast iron skillet. I’m a huge fan of switching things up to use what you have or are most comfortable with! Glad you liked it and and thanks for the rating!
Christine — Came across this — so, instead of making a pie crust, used Puff from Freeze and…I used a cast iron skillet. Ham, Swiss, broccoli rabe. Great idea, and came out great. Good luck with your blog. Looking over your recipes. Exciting.
Hi Karen, so glad you loved it! This recipe is great for substituting your favorites… tomatoes and peppers sounds delicious! Thanks for letting me know?.
I loved this recipe and am now making a variation with tomatoes and leftover peppers. Thanks x