Introduction

This deep dish puff pastry quiche is a flavorful twist on a classic favorite. Packed with caramelized onions, tender potatoes, and creamy goat cheese, it’s perfect for brunch or a cozy dinner. The puff pastry crust adds a delightful flaky texture that complements the rich filling.

A close-up image of a sliced quiche with three visible pieces placed on crumpled parchment paper over a white marbled surface. The quiche has a thick, golden-brown crust with a slightly rough edge. The filling appears creamy yellow with green chopped herbs, such as chives, scattered evenly on top. There are small brown spots from baked cheese or caramelized onions, and tiny white cheese or cream dollops add texture. The surface is slightly glossy, showing it is freshly baked. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 12-inch frozen puff pastry round (thawed overnight in the fridge or on the counter for 1 hour)
Dry beans or pie weights (for blind baking the crust)
3 cups diced Vidalia or sweet onion
2 tbsp olive oil
4 tbsp water
2 1/2 cups diced russet potatoes
1 tbsp olive oil
8 large eggs
1/3 cup heavy cream
3/4 tsp fine sea salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp fresh black pepper
1/3 cup goat cheese (crumbled)
1/3 cup chopped fresh chives

Instructions

Step 1: Gently transfer the thawed puff pastry to a deep dish baking pan. Press firmly to the sides and bottom, making sure it fills every crevice.
Step 2: Use a fork to dock the sides and bottom of the dough to prevent bubbling during baking.
Step 3: Chill the pan in the freezer while preheating the oven to 375°F (190°C).
Step 4: Line the pastry with foil, then add pie weights or dry beans on top for blind baking.
Step 5: Bake the crust on the middle rack for 35-40 minutes, until the edges are golden and the bottom looks fully baked. Remove and cool on a wire rack.
Step 6: Cook the diced onions in 2 tablespoons olive oil over medium heat for 1 minute. Stir in 4 tablespoons water, cover, and cook for 8-10 minutes until translucent.
Step 7: Uncover and reduce heat. Cook onions, stirring frequently, until deeply caramelized, about 35-40 minutes. Set aside.
Step 8: Toss diced potatoes with 1 tablespoon olive oil and season with salt and pepper.
Step 9: Spread potatoes on a parchment-lined baking tray and bake at 375°F (190°C) for 20-22 minutes, until fork tender. Set aside and reduce oven temperature to 350°F (180°C).
Step 10: Whisk together eggs, heavy cream, salt, pepper, onion powder, and garlic powder in a bowl.
Step 11: Remove foil and weights from the baked crust. Layer potatoes, caramelized onions, chives, and goat cheese inside.
Step 12: Pour the egg mixture evenly over the layered ingredients.
Step 13: Bake the quiche on the middle rack at 350°F (180°C) for 30-35 minutes, until the filling is set and a knife inserted in the center comes out clean.
Step 14: Cool on a wire rack, then remove from the pan, slice into 8 pieces, and enjoy.

Tips & Variations

Use pie weights or dry beans when blind baking to prevent puff pastry from shrinking or puffing excessively.
Swap goat cheese with feta or cream cheese for a different flavor profile.
Try adding cooked bacon or sautéed mushrooms for extra richness.
Allow caramelized onions to cool completely before layering to avoid soggy pastry.
Use frozen puff pastry to save time, but ensure it’s fully thawed before rolling out.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat individual slices gently in the oven at 325°F (160°C) for 10-15 minutes or in a microwave until warmed through. Avoid freezing as the puff pastry may lose its crisp texture.

How to Serve

The image shows a close-up of a savory pie cut into slices, with a thick, golden-brown crust forming the base and edges. Inside, the pie is made of several layers: a bottom layer of soft, white diced potatoes, topped by a thick, creamy yellow mixture with small chunks of browned meat or vegetables, and sprinkled with fresh green chopped herbs across the top. The surface of the pie has a slightly browned, baked texture with visible flecks of seasoning. The pie is placed on a white marbled surface and a slice is slightly pulled out to show the layers inside, with soft natural light highlighting the textures and colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh onions instead of Vidalia?

Yes, but Vidalia or sweet onions are preferred for their natural sweetness, which enhances caramelization and flavor. If using other onions, adjust cooking time to achieve the same caramelized texture.

How do I know when the quiche is fully baked?

The quiche is done when the filling is set and a knife inserted into the center comes out clean, without liquid egg. The edges should be slightly golden and the crust fully baked.