Easy Puff Pastry Quiche

“Lunch makes me feel a bit better.” 
~  Suzanne Collins


Recently my friend Carly and I popped in to her parents’ house for lunch, and then a tour of her mum’s garden. Jewel made a lovely salad with fresh greens from her vegetable patch, and I took over a simple quiche that I’d whipped up from bits and pieces I had on hand.

(I also took a slab of my favourite fruit cake for us to have with a cup of tea. Rosco, Carly’s dad is a big fruitcake fan!)

Many years ago, when I was a college student, I worked in my holidays as a shearers’ cook on big outback sheep stations. The shearers and shed hands were mad for my quiche, but I didn’t dare call it that – far too fancy a name for them! Instead I called it Bacon and Egg Pie and they’d eat it with lashings of tomato sauce and not a lettuce leaf in sight.

This is a simple meal to throw together, and the puff pastry makes for a yummy texture combination with the silky egg filling.

Serve it warm or cold. It is also great for lunchboxes, will freeze well, or keeps in the fridge for three days.

You can also vary the filling to make this vegetarian, or to use up whatever is in your fridge.

I used a 24cm springform pan to cook my quiche, but you can use any dish that suits your fancy. Just make sure the sides are high enough to contain your filling.


  • 2 sheets of puff pastry or enough to line your serving dish
  • 6 eggs
  • 1 cup of cream
  • 1 onion, diced and sauted in a little oil until soft but not brown
  • 1/2 to 1 cup of diced ham
  • 1/2 cup of diced swiss cheese (if you’re cheese mad use a little more)
  • 1/2 to 1 cup of thinly sliced zucchini
  • a handful of grated tasty cheese or parmesan for the top of your quiche
  • salt and pepper
  • a little oil or butter

Want to make this vegetarian? Omit the ham and use a cup of other vegetables of your choice. Capsicum (bell pepper) and broccoli are favourites of mine. Once you’ve made this quiche a few times you’ll be confident to change out the ingredients to make all kinds of flavour combinations.


Preheat your oven to 200 degrees celcius.

Rub a little oil or butter around the inside of your pie dish and then line it with the pastry making sure. It’s okay to cut pieces to fit. Just overlap them a little and then press them together well. Also make sure that the pastry goes high enough up the sides of your dish. (It’s even okay if it sticks over the top a little. Rustic is good too. Mine’s rustic because I only just had enough pastry to cover the dish roughly.) Then prick the pastry base all over with the tines of a fork.

Now use baking paper to line the inside of the pan, and add some pastry weights. I actually use uncooked brown rice. You could even use dry beans. This is called baking blind, and you do this to enable the base of the pastry to be firm instead of soggy.

Bake the pastry for 10 to 15 minutes and then remove from oven. Drop the temperature of your oven back down to 180 degrees or 170 degrees for fan-forced. Leave your pastry shell to cool for ten minutes and then carefully remove the paper and weights. Replace the shell back in the oven for a further 10 minutes or until the base is golden brown. (Don’t panic if it puffs up. The weight of your filling will sink it back down again.)


Prepare the filling for your quiche while your pie crust is in oven:

  1. Dice your onion and then saute the onion in a frypan until pale, soft and slightly coloured but not brown.
  2. Chop your cheese and ham into small cubes.
  3. Slice your zucchini or any other vegetables you are using.
  4. Break the eggs into a bowl, add the cream and beat together with a fork. Add salt and pepper and mix again.

To finish the quiche add the softened onion to the bottom of the pie. Then sprinkle the cheese and ham into the dish. Pout the egg mixture over and then add the zucchini slices to the top of the egg. Sprinkle a handful of grated cheese on top and return quiche to the oven. Bake for thirty minutes or until quiche is lightly coloured and firm to touch.

Serve on its own or with a crisp salad.

Here’s the process in pictures:

Bacon, Egg and Broccoli Slice

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“If you can’t explain it to a six year old, you don’t understand it yourself.”
~ Albert Einstein


I am a big fan of using simple ingredients thrown together to make easy meals. Meals that ANYONE can cook. (Even people with no cooking experience, and people who have rarely ventured into a kitchen or whose repertoire consists of toast, take-away and two-minute noodles. Yep, I’m talking to you, Ben!)

I make variations of this particular meal often. It tastes delicious fresh from the oven, but it’s also great cold and it makes a good lunchbox filler.

Here’s what you’ll need. Adjust your quantities up or down, depending on how many mouths you’re feeding or how many meals you’d like to get out of this dish!


Grab a high-sided baking dish. It doesn’t matter what shape it is. (Or you could use smaller individual dishes. But that’s a lot more washing up.) Line it with some baking paper so that there is less mess to clean up later.


Broccoli. Bacon. Red capsicum (bell pepper). Fresh or canned corn. Feta or grated tasty cheese. Salt and pepper. Fresh parsley or green onion (Shallots).

Really, you can add so many kinds of fresh vegetables to this recipe. If they are hard vegetables like carrots – grate them to reduce cooking time. You can also use thin slices of pumpkin, sweet potato, potato.

Eggs. For my baking dish (30cm x 25 cm) I used 8 large eggs. You could use more! Some milk, soy milk, almond or rice milk to mix with it. I used about a cup. What you are essentially making is a simple custard.


When you have lined your baking tray preheat your oven to 180 degrees – 350 degrees fahrenheit. (If your oven is fan forced drop the temperature by 10 degrees.) Then go ahead and prepare the filling for your slice while the oven is heating.

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Chop your bacon into rough small pieces. Make sure you have removed the rind first or it will be really chewy. For my big baking dish I used 3 very big fat rashers, which gave me about a cup of bacon pieces. Use as much or as little bacon as you want. You can also substitute ham or cold roasted meats for the bacon. Vegetarians may enjoy using a seasoned tofu or tempeh.

Cut broccoli into small florets. Throw these directly into your paper-lined pan. When the base of the pan is well covered with broccoli you have enough. Cauliflower also works well, or do a combo!

Remove the corn kernels from a fresh cob or two, or use a small (or large if you are a corn fan!) can of corn.

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De-seed and chop up your capsicum (bell pepper).

Then chop up a good handful of parsley (only the leaves, not the stalks) or a couple of green onions (shallots).

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Throw all of that into your baking tray and then use a large spoon or clean hands to mix it all together so that the ingredients are evenly distributed.

Sprinkle a pinch of salt and a good grind of pepper over the top.

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Now crack your eggs into a large bowl and add the milk of your choice. Whisk it gently together with a fork so that the yolks become broken and everything is blended.

Add a half cup of crumbled feta or grated cheese to the top of the vegetable and bacon mixture. Try to spread it evenly. Go on – use a bit more cheese if cheese is your thing. 🙂

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Pour the egg mixture into the baking tray. Use the fork you whisked the eggs with to gently poke the vegetables a bit to make sure that the egg mixture goes all the way to the bottom of the baking tray.

You’ll still have a few bits poking up that didn’t get covered. That’s okay. It will still cook and taste fine.

If you over-calculated and have too much egg mixture make another quick small individual serve in a bowl or ramekin or even some muffin cases! Just chuck a few bits of vegetable and cheese and maybe a little extra bacon or ham in there. Note: If you use small dishes grease them well with a little butter or oil or the egg and cheese will stick!

If you don’t have enough egg mixture, whisk another egg or two with a splash more milk and pour over. Use your best guess but don’t get stressed about it. It takes practice to work out quantities well.

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Place baking dish into the oven and cook for forty minutes, or until golden and puffy on top and cooked through. You might want to check on the slice after thirty minutes baking time, just to see how it is going.

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Serve on its own, with a spoonful of your favourite relish or chutney, or with some green leaves or a salad.

Any leftovers will keep in the fridge for up to four days.

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PS – Ben, if you are reading this now, some time post my surgery in early September, you are an awesome husband and you have totally got this. It’s easy, babe. Promise!