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 Vidalia onions, tender roasted russet potatoes, creamy goat cheese, and fresh chives, all bound together with a rich egg custard. Perfect for brunch or a light dinner, this savory quiche delivers comforting flavors and a delightful texture contrast.
- Prep Time: 45 minutes
- Cook Time: 2 hours 40 minutes
- Total Time: 3 hours 25 minutes
- Yield: 8 servings
- Category: Brunch, Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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)
Filling
- 3 cups diced Vidalia or sweet onion
- 2 tbsp olive oil (for cooking onions)
- 4 tbsp water
- 2 1/2 cups diced russet potatoes
- 1 tbsp olive oil (for roasting potatoes)
- 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
- Prepare the crust: Gently transfer the thawed puff pastry sheet to a deep dish baking pan, pressing it firmly to the sides and bottom, ensuring it fills every crevice.
- Dock the dough: Use a fork to prick the sides and bottom of the dough to prevent puffing up during baking.
- Chill the crust: Place the pan with the pastry in the freezer while preheating the oven to 375°F (190°C).
- Blind bake the crust: Line the crust with foil and fill with pie weights or dry beans. Bake on the middle rack for 35-40 minutes until edges are golden and the bottom is fully baked. Remove from oven and cool on a wire rack. Check doneness by lifting foil gently to confirm bottom is not wet or raw.
- Cook onions: Heat 2 tablespoons olive oil in a pan over medium heat. Add diced onions and cook for 1 minute. Add water, cover, and cook 8-10 minutes until onions are translucent.
- Caramelize onions: Uncover the pan, reduce heat, and cook onions stirring frequently for 35-40 minutes until dark and caramelized. Set aside.
- Roast potatoes: Toss diced potatoes with 1 tablespoon olive oil and season with salt and pepper. Spread on a parchment-lined baking tray and roast in the oven for 20-22 minutes until fork tender. Set aside and reduce oven temperature to 350°F (180°C).
- Make egg custard: In a bowl, whisk together eggs, heavy cream, salt, black pepper, onion powder, and garlic powder until well combined.
- Assemble quiche: Remove pie weights and foil from the cooled crust. Layer the roasted potatoes, caramelized onions, chopped chives, and crumbled goat cheese evenly in the crust.
- Add egg mixture: Pour the egg custard over the layered ingredients in the crust.
- Bake quiche: Place the quiche on the middle rack of the oven and bake for 30-35 minutes 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 remove from the pan. Cut into 8 slices and serve warm or at room temperature.
Notes
- Ensure the puff pastry is fully thawed before shaping to prevent tearing.
- Blind baking the crust prevents it from becoming soggy when adding wet filling.
- Caramelizing onions requires patience but adds deep flavor—do not rush this step.
- You can substitute Vidalia onions with any sweet onion variety.
- Using parchment paper for roasting potatoes helps in easy cleanup.
- The quiche can be stored covered in the refrigerator for up to 3 days and reheated gently before serving.
