Puff Pastry Quiche with bacon and spinach is a delicious breakfast your family will love! Made without cream, this quiche with puff pastry is even better than the original pie crust or shortcrust recipe with no blind bake! Easy, dairy free breakfast casserole for holidays like Christmas, Easter, Mother's Day, Father's Day or really any day of the week. Done in just 25 minutes!
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Puff pastry quiche is a unique spin on a traditional breakfast casserole with eggs that you may have on Christmas morning. The ironic thing about this quiche is that it actually came from a freezer meal that I made during the summer!
I was cleaning out my fridge and freezer and found a bunch of veggies, some eggs and some frozen pastry from last Christmas. Out of sheer curiosity, I decided to give this unique recipe a try.
As soon as I created this puff pastry quiche recipe I thought it was something that had to be added to the Christmas brunch or breakfast menu (along with homemade cinnamon rolls!) Swapping out pie crust gave the quiche a delicious crispness and a lighter texture than traditional pie crust.
If you want to try more things to make with puff pastry give these cranberry goat cheese mini tarts a try - or these other delicious puff pastry recipes! And if eggs are your thing you have got to try two of our favorites - sous vide egg bites and healthy deviled eggs!
Why You'll Love this Recipe
- Simple & quick. Forget homemade pastry. Using this shortcut makes for an easy holiday brunch or breakfast casserole that lets you spend time with family and friends instead of in the kitchen!
- Easy entertaining to impress guests. This unique spin on a traditional quiche will have your guests saying wow! It's super easy to make puff pastry quiche with veggies and meats you have on hand!
- Customizable: You can use whatever veggies and proteins you have on hand and customize it based on what your family likes and enjoys and also what you have on hand. Great way to clean out the fridge!
Ingredients & Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Store bought puff pastry: You can find this in the freezer section of many grocery stores like Aldi. I used Pepperidge Farm which I found at Walmart.
- Spinach: I recommend cooking down the spinach or using frozen spinach that has been cooked and squeezed of all moisture. You can use any leafy green - kale, arugula and collard greens would all be great.
- Shallots: Shallots, similar to onions and garlic give this recipe its unique flavor. You can substitute onions and garlic if you have them on hand, but if you can find shallots they give the dish such a delicious flavor.
- Cooked Bacon: This or your favorite protein. Crumbled, cooked sausage, ham, plant based meat or even omitting meat works. If you are going for bacon, I highly recommend ButcherBox bacon!
- Milk: To keep the recipe dairy free use full fat coconut milk. You can use 2% milk and add in a splash of half & half.
- Cheese: Any cheese will work. Cheddar is my preference but feta, gruyere or goat cheese all work.
- Everything Bagel Seasoning: this unique seasoning blend really helps to drive home the breakfast flavor!
How to Make a Puff Pastry Quiche
Below are step-by-step instructions for how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.
- Spray a pie plate with coconut oil cooking spray and gently unroll your defrosted pastry onto the pie plate. Cut the pastry to fit the pie plate using extra pastry to fill in holes and use a fork to poke several holes in the bottom. Crimp the edge of the pie plate.
- Add the cooked spinach, shallots and bacon.
- Next, add the eggs and milk of choice. Finally, add in the cheese and seasoning.
- Bake at 425F for 25 minutes and allow the casserole to set fully before slicing.
Expert Tips
- Be sure to cook any meats prior to filling and baking the puff pastry quiche.
- Do not forget to poke the crust with a fork to create holes to allow steam to escape.
- Make Ahead and Freezer Notes: To make ahead cook recipe as written then allow to cool before freezing. Store in a freezer safe container tightly wrapped for up to 3 months. Quiche may be reheated straight from frozen but allow additional minutes to account for the fact that its frozen.
- Storage: Store leftovers tightly wrapped or slices in an airtight container for up to 3 days in the refrigerator.
- Reheating: Reheat in the oven at 350F for 25 minutes or until heated through.
Flavor Combination Ideas
- Swiss cheese and bacon for a traditional Lorraine.
- Divide egg mixture evenly in a prepared muffin tin cups to make mini, individual bites.
- Add a layer of pastry on top to make a spinach pie.
- Leave out bacon to make recipe vegetarian.
- Use salmon, onions, mushroom, broccoli, zucchini or cherry tomatoes for different flavor combinations.
FAQ
Puff pastry, shortcrust or pie crust all work well for quiche. I personally prefer this recipe because of the unique texture it gives the quiche.
You may be thinking, should you blind bake a puff pastry for quiche? Also known as do I need to cook the crust prior to adding filling? I have good news for the short-cutters like myself, this recipe requires no blind bake therefore no pre-cooking!
If you've made quiche before, you know that many recipes calling for traditional pie crust will have you blind bake the pie crust. To blind bake a pie crust is to almost pre-cook the shell to ensure that the crust isn't soggy once you add your egg filling.
To avoid a soggy bottom, you will need to poke holes in the store bought pastry prior to filling. This will ensure that any steam will escape and you will have a delicious crispy quiche crust.
You can make individual mini cups with this recipe. Divide egg mixture evenly in a prepared muffin tin cups to make mini, individual bites. Individual mini cups will cook up faster, therefore start checking them at 18-20 minutes.
Related Recipes
If you've made this recipe, would you please leave a star rating and comment below on the recipe card? If you want more simple + delicious eats, please subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.
Puff Pastry Quiche
Equipment
- coconut oil spray
Ingredients
- 1 sheet puff pastry thawed
- 6 large eggs whisked
- ½ cup coconut milk full fat
- 2 cups spinach cooked
- 1 shallot diced and cooked
- 3 slices bacon cooked
- ½ cup cheddar cheese dairy free if desired
- Everything Bagel Seasoning to taste
Instructions
- Preheat oven to 425F. Spray a pie plate with coconut oil spray.
- Carefully roll puff pastry out onto pie plate. Trim pastry to edge of pie plate and use extra to fill in holes. Use a fork to poke several holes in the bottom of the pastry. Crimp pastry around pie plate.
- Add cooked veggies and bacon to pie and spread evenly.
- Whisk eggs and milk until incorporated and smooth. Pour eggs and milk over the pie and sprinkle with seasoning and cheese.
- Bake at 425 for 25 minutes or until fully set on top with no jiggle.
Notes
- Be sure to cook any meats prior to filling and baking.
- Do not forget to poke the crust with a fork to create holes to allow steam to escape.
- Make Ahead and Freezer Notes: To make ahead cook recipe as written then allow to cool before freezing. Store in a freezer safe container tightly wrapped for up to 3 months. Quiche may be reheated straight from frozen but allow additional minutes to account for the fact that its frozen.
- Storage: Store leftovers tightly wrapped or slices in an airtight container for up to 3 days in the refrigerator.
- Reheating: Reheat in the oven at 350F for 25 minutes or until heated through.
Cal
Is it necessary to blind bake the pastry first?
Lyndsey Piccolino
I have only tested it with a blind bake and I prefer it that way so that the crust is crispier.
Kim
So easy to make and delicious!
Lyndsey Piccolino
Thanks for your 5-star review Kim!
Betsey
Will be adding this one to my favorites.
Lyndsey
Thank you for your review Betsey! I'm so glad you liked the puff pastry quiche!