Easy Puff Pastry Breakfast Quiche
You’re going to love this breakfast quiche recipe made with puff pastry filled with spinach, mushrooms and bacon. It’s the perfect easy breakfast or brunch recipe.
Table of Contents
Ingredients
Using frozen puff pastry for this easy breakfast quiche recipe cuts down the prep time as there is no need to make pastry or a crust yourself. I used crispy bacon, sautéed spinach and mushrooms in the filling but you can use any of your favorite ingredients to customize this quiche.
- Frozen and thawed puff pastry.
- Bacon.
- Mushrooms. I used chestnut/cremini/portabellini mushrooms but any mushrooms of your choice will work.
- Spinach. Kale or Swiss chard can be substituted.
- Grated/shredded cheese. I used sharp cheddar cheese but any good melting cheese will be delicious. Gouda, Swiss cheese, etc.
- Eggs.
- Heavy cream.
- Salt and black pepper.
Quiche filling ideas
If you’re hosting brunch and want to make quiches with a variety of fillings, these filling ideas are all delicious:
- Roasted butternut and feta cheese.
- Spinach and feta/ricotta cheese.
- Ham and cheese (similar to Quiche Lorraine).
- Caramelized onions and Gruyere cheese.
- Veggies like asparagus, red bell peppers and cherry tomatoes with goat cheese.
How to make breakfast quiche
Grease 5cm/2inch ramekins with non-stick cooking spray or brush with melted butter. You can add a disc of parchment paper to the bottom of each ramekin too if you prefer. Cut the thawed puff pastry into squares then press each piece of pastry into a ramekin. I don’t blind bake this quiche as that is more suited to homemade pie crust/shortcrust pastry. Just make sure to bake the quiches on the bottom rack of the oven to prevent soggy bottoms. Add the grated cheese, chopped crispy bacon, sautéed spinach and cooked mushrooms. Whisk the eggs, cream, salt and pepper together and pour the egg mixture into each ramekin. Fold the pastry over the topping and brush with a a beaten egg.
Place the ramekins onto a sheet pan and place on the bottom rack of a preheated oven. Allow to bake for 20-30 minutes or until the pastry is crisp and golden and the filling is set. Remove from the oven and allow to cool for at least 30 minutes before serving.
Can I make this ahead?
The quiches can be baked a few hours ahead and served room temperature. Any leftovers can be kept in an airtight container in the refrigerator and reheated in the oven or air fryer before serving.
What to serve with breakfast quiche
This recipe is great served with a green salad for lunch or as part of a breakfast/brunch spread.
Easy breakfast recipes
Easy puff pastry breakfast quiche
Ingredients
- 400 g (14oz) frozen puff pastry thawed
- 4 strips streaky bacon cooked and roughly chopped
- 250 g (½lb) mushrooms sliced and sautéed
- 4 cups baby spinach washed and sautéed
- 2 cups grated cheese cheddar/gruyere/monterey jack
- 8 eggs
- ¾ cup cream
- 1 tsp salt
- ½ tsp pepper
- 1 egg for egg wash
Instructions
- Preheat the oven to 180°C/350?.
- Grease 5cm/2inch ramekins with non-stick cooking spray or brush with melted butter. You can add a disc of parchment paper to the bottom of each ramekin too if you prefer.
- Cut the thawed puff pastry into squares then press each piece of pastry into a ramekin.
- Note: I don't blind bake this quiche as that is more suited to homemade pie crust/shortcrust pastry. Just make sure to bake the quiches on the bottom rack of the oven to prevent soggy bottoms.
- Add the grated cheese, chopped crispy bacon, sautéed spinach and cooked mushrooms.
- Whisk the eggs, cream, salt and pepper together and pour the egg mixture into each ramekin.
- Fold the pastry over the topping and brush with a a beaten egg.
- Place the ramekins onto a sheet pan and place on the bottom rack of a preheated oven.
- Allow to bake for 20-30 minutes or until the pastry is crisp and golden and the filling is set.
- Remove from the oven and allow to cool for at least 30 minutes before serving.
