Deep Dish Puff Pastry Quiche with Caramelized Onions, Potatoes, and Goat Cheese Recipe
This Deep Dish Puff Pastry Quiche features a flaky puff pastry crust filled with caramelized sweet onions, tender roasted potatoes, fresh chives, and tangy goat cheese, all bound together with a creamy, seasoned egg custard. Perfect for brunch or a comforting meal, this quiche offers a rich blend of savory flavors and delightful textures baked to golden perfection.
- Prep Time: 25 minutes
- Cook Time: 1 hour 35 minutes
- Total Time: 2 hours
- Yield: 8 servings 1x
- Category: Brunch, Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 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)
Vegetables
- 3 cups diced Vidalia or sweet onion
- 2 tbsp olive oil (for onions)
- 4 tbsp water
- 2 1/2 cups diced russet potatoes
- 1 tbsp olive oil (for potatoes)
Egg Filling
- 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
Toppings
- 1/3 cup goat cheese (crumbled)
- 1/3 cup chopped fresh chives
Instructions
- Prepare the puff pastry crust: Gently transfer the thawed puff pastry sheet into a deep dish baking pan, pressing it firmly along the sides and bottom to fill every crevice.
- Dock the dough: Use a fork to poke holes (dock) in the sides and bottom of the dough to prevent bubbling during baking.
- Chill the dough: Place the pan in the freezer while preheating the oven to 375°F (190°C) to help prevent shrinking.
- Blind bake the crust: Line the pastry with foil and fill with pie weights or dry beans. Bake on the middle rack for 35-40 minutes until the edges are golden and the bottom is set and not wet. Remove from the oven and cool on a wire rack.
- Caramelize onions: Heat 2 tbsp olive oil over medium heat in a skillet, add diced onions, cooking 1 minute. Add 4 tbsp water and cover, cooking 8-10 minutes until onions are translucent. Uncover, lower heat and cook, stirring frequently, for 35-40 minutes until dark and caramelized. Set aside.
- Roast potatoes: Toss diced russet potatoes with 1 tbsp olive oil and salt and pepper. Spread on parchment-lined baking tray. Roast in the oven at 375°F (190°C) for 20-22 minutes until fork-tender. Set aside.
- Reduce oven temperature: Lower oven to 350°F (180°C) in preparation for baking the quiche.
- Make egg custard: In a bowl, whisk together eggs, heavy cream, salt, pepper, onion powder, and garlic powder until well combined.
- Assemble the quiche: Remove foil and weights from baked crust. Layer roasted potatoes evenly in the crust, then spread caramelized onions on top, followed by chopped chives and crumbled goat cheese.
- Add egg filling: Pour the egg mixture evenly over the layered ingredients in the crust.
- Bake the quiche: Place the assembled quiche on the middle rack and bake for 30-35 minutes, or until the filling is set and a knife inserted in the center comes out clean.
- Cool and serve: Let the quiche cool on a wire rack, then carefully remove from the pan. Cut into 8 slices and serve warm or at room temperature.
Notes
- Thaw puff pastry completely before use for easier handling.
- Blind baking the crust ensures a crisp, non-soggy bottom.
- Caramelizing onions requires patience but adds rich, sweet flavor that enhances the quiche.
- Roasting the potatoes before adding to the quiche gives them a tender texture and deeper flavor.
- You can substitute goat cheese with feta or cream cheese for variation.
- This quiche can be refrigerated for up to 3 days and reheated gently.
Keywords: deep dish quiche, puff pastry quiche, caramelized onion quiche, vegetarian quiche, brunch recipe, savory quiche
