- 1 Puff Pastry Sheet
- 1 cup (or more) Dry Beans/Baking Weights
- 5 Eggs
- 1 cup (I use unsweetened Soy Milk) Milk
- 1 teaspoon Salt
- 0.25 teaspoon Ground Black Pepper
- 1 Tablespoon, chopped fresh Parsley
- 1 Tablespoon, chopped fresh Chives
- 0.5 cup, shredded Gruyere Cheese
- 6 Cherry Tomatoes
Let’s make crispy, flaky and savory herb and cheese quiche!
A flakey puff pastry crust with a fancy french cheese, egg and herb filled center makes for the best quiche!
When we are out for brunch and I see quiche on the menu, I get excited.
The texture difference of a flaky crust and the light eggs is food heaven.
I also love the fact that you can add basically anything to your quiche.
If you are a meat lover, try adding ham. Love cheese, add that!
In this recipe, I am using a store-bought puff pastry dough to make my life easier.
You can also use pie crust for this recipe but I highly recommend puff pastry.
Sometimes, keeping it simple is best. Here, I am adding my favorite herbs and cheese.
This quiche reminds me of a spring day in Paris!
Defrost Your Puff Pastry
Allow your puff pastry to defrost in the refrigerator for at least 6 hours.
Blind Bake The Crust
Preheat your oven to 400°F.
Remove your puff pastry from the refrigerator.
Lightly dust a clean working surface with some flour and place one of the sheets on top.
Using a rolling pin, roll out the sheet a bit so that it generously fits your baking dish or pie pan.
Grab a small bowl, crack an egg and separate the yolk from the whites. Keep the yolk for the quiche filling.
To the egg whites add 1 teaspoon of water and mix well with a fork or whisk to make an egg wash.
Carefully transfer it into your baking dish allowing some overhang as the puff pastry will shrink a bit while baking.
Lightly brush your puff pastry with the egg wash.
Next, add a large piece of parchment paper on top of the puff pastry then add either dry beans or baking weights.
Bake the crust at 400°F for 20 minutes then remove the crust and allow it cool for 10 minutes.
Make the Quiche Filling
While the crust cools, make the filling.
In a large bowl combine the 4 eggs, the egg yolk from the previous step, milk, salt and pepper. Whisk well.
Also chop the chives and parsley and shred the cheese.
Once the crust has cooled, add half of the cheese and half of the herbs then fill it up with the egg mixture and add the remaining cheese and herbs on top.
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