Veggie and Bacon Puff Pastry Quiche

This deep dish puff pastry quiche is loaded with bacon, onions, mushrooms, kale and sundried tomatoes! This decadent quiche with flaky, light crust is simply amazing.

Burleigh’s Asiatic Pheasant Cake Plate

I served this quiche for Easter lunch today and what better way to showcase this delicious quiche than with Burleigh‘s Asiatic Pheasants cake plate. I added this cake plate to my collection last year and I’m so glad I purchased this beautiful piece. My table setting for Easter was complete with Blue Asiatic Pheasants pieces mixed with Pink Felicity pieces!

Why Should You Make This Quiche!

  • Using good frozen puff pastry will save you lot of time! Unlike making traditional pie crust from scratch, all you have to do is thaw the pastry and roll it out. There’s also no need for blind baking with puff pastry.
  • You get to load lots of filling with deep dish quiche. Regular pie dish will not hold bacon, veggies plus the egg custard for this recipe!
  • It’s not only delicious, but it’s a gorgeous dish fit for a holiday table or any special gathering.

Puff Pastry Tips for the Quiche

  • When you roll out the pastry sheet, roll the sheet large enough to fit your deep dish tart tin. Mine just happens to be a 9″ fluted tart tin but it doesn’t have to be fluted.
  • Gently press the bottom and side of pastry so the pastry lines to your tart tin.
  • I leave at least 1½” of pastry to hang over the tart tin. Pastry dough will shrink as it bakes in the oven and if you trim all the excess pastry, your quiche won’t have the large, flaky crust around the edges.
  • Dock the bottom of the pastry with a fork so the bottom of pastry doesn’t puff up.

Quiche Filling and Assembly

  • Bacon. No need to cook the bacon to a crisp for this recipe. I find bacon more flavorful when it’s tender.
  • Onions and Mushrooms. Sauté sliced onions until they are translucent and tender; then stir in mushrooms to the skillet. I used shiitake mushrooms because I just happen to have it, but you can use other mushrooms like white button, cremini, or baby bella.
  • Kale. I used frozen kale I had in my freezer. It’s one less thing to cook but remember to thaw and squeeze out the water! Otherwise you’ll have very watery quiche! You can also substitute frozen spinach instead.
  • Sundried Tomatoes. They are packed with sweet, tart flavor and balances out the rich, creamy components of the egg custard.
  • Egg Custard. After you whisk eggs, heavy cream, Dijon mustard, and fresh thyme, stir in Gruyere to combine. Adding cheese to the egg custard creates thick, creamy mixture!

To assemble the filling, start with bacon, then onions & mushroom mixture, followed by kale. Sprinkle chopped sundried tomatoes on top and finally pour the egg custard!

Baking Instructions

Pop the quiche in the 400° oven and bake for 20 minutes. Then cover the quiche in foil so the puff pastry edges don’t burn to a crisp. Quiche will bake for another 25-30 minutes or until the filling is set. Let this beauty cool for at least 20 minutes in the tart tin then it’s ready to serve!

Heating Leftovers and Storage

If you’re lucky enough to have left overs, this quiche taste more delicious the next day! Like pot of soup or stew, flavors are more concentrated. Place quiche slices on a small baking sheet, cover in aluminum foil and reheat in the oven at 375° for 10-15 minutes.

You can also freeze quiche for 2-3 months. Just wrap individual slices in foil and place them in a sealable plastic bag.

More Savory Puff Pastry Recipes

Veggie and Bacon Puff Pastry Quiche

Prep Time30 minutes
Cook Time50 minutes
Servings: 8


  • 9" tart tin


  • 1 sheet frozen puff pastry, thawed in fridge
  • 4 eggs room temperature
  • cups shredded gruyere
  • cups heavy cream
  • 1 tbsp dijon mustard
  • 2 tsp chopped thyme leaves
  • ½ tsp fresh ground pepper
  • 2 tbsp olive oil
  • ½ medium sweet onion, thinly sliced
  • 2 slices bacon, chopped
  • cup sliced mushrooms (I used shiitake mushrooms)
  • cup frozen kale thawed, drained and rough chopped
  • 3 tbsp sundried tomatoes, rough chopped
  • salt to taste


  • Turn on oven to 400°. Lightly butter the tart tin and place parchment paper on the bottom.
  • Heat skillet over medium heat, add bacon and cook until tender but not crispy. Transfer to a plate and set it aside to cool.
  • In the same skillet, add olive oil and sauté onions until translucent and tender but not caramelized. Next stir in mushrooms and cook until mushrooms are tender. Set it aside to cool.
  • In a small bowl, whisk together eggs, heavy cream, dijon mustard, and chopped thyme. Stir in gruyere, ground pepper and mix until well combined.
  • On a well-floured surface, roll out puff pastry large enough to fit the deep dish tart tin. Carefully transfer the pastry to the tin and gently press the bottom and sides with your fingers to line the tin. Use a fork to dock bottom of the pastry.
    Leave at least 1½" of extra pastry to hang over the tin. Gently press the pastry to the side of tart tin.
  • Layer the quiche with bacon, onion mixture, kale and sprinkle sundried tomatoes on top. Sprinkle salt over the filling then pour the egg custard.
  • Bake the quiche on the middle tack for 20 minutes, then cover the quiche with foil to prevent pastry edges from burning. Bake for additional 25-30 minutes or until the filling is set.
  • Let the tart cool for 20 minutes in the tin then serve.

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