Croissant Quiche is something I’ve been making for a while now, and it’s become a real go-to for brunch or even a light dinner. It’s basically a savory pie, but instead of a regular pie crust, it uses flaky, buttery croissants.
It sounds fancy, but trust me, it’s surprisingly easy to put together. The combination of the rich egg custard and the light, airy croissants is just amazing. It’s a dish that always impresses, whether you’re having guests over or just want to treat yourself.
Recipe Overview: Croissant Quiche
This Croissant Quiche is a delightful blend of savory and buttery flavors. Imagine a creamy, cheesy egg filling baked inside a “crust” made of fluffy croissants.
It’s richer than a regular quiche because of those croissants, but it also has a wonderful lightness to it.
This dish is perfect for a weekend brunch, a special occasion breakfast, or even a light lunch or dinner with a side salad. The best part? It’s as delicious served warm as it is at room temperature, making it super versatile.
You can customize it with your favorite fillings. Think of adding some crumbled cooked sausage, or some sauteed vegetables, it is totally flexible!
Detailed Ingredients for our Quiche
Here’s everything you’ll need to make this delicious quiche. Don’t worry if you need to make a swap or two – I’ll give you some ideas below!
- Croissants: 6 large croissants. Day-old croissants work really well here, as they tend to be a little drier and hold their shape better.
- Eggs: 6 large eggs. These form the base of our creamy custard.
- Milk: 1 cup of whole milk. You can use 2% milk, but whole milk will give you a richer flavor.
- Heavy Cream: ½ cup of heavy cream. This adds extra richness and a velvety texture to the quiche.
- Shredded Cheese: 1 ½ cups. I usually use a blend of cheddar and Gruyere, but you can use any cheese you like! Swiss, Monterey Jack, or even a little Parmesan would be great.
- Cooked Chicken/Turkey Sausage: 1 cup, crumbled or diced.
- Chopped Spinach: 1 cup, fresh or frozen (thawed and squeezed dry). This adds some color and nutrients. You could also use sauteed mushrooms, bell peppers, or onions.
- Salt: ½ teaspoon.
- Black Pepper: ¼ teaspoon.
- Optional Spices: A pinch of nutmeg or a dash of garlic powder can add extra flavor.
If you don’t have heavy cream, you can use an extra ½ cup of whole milk, but the quiche might be a little less rich.
Step-by-Step Instructions for the Best Croissant Quiche
Let’s get baking! Follow these steps, and you’ll have a beautiful, delicious quiche in no time.
- Prepare the Oven and Pan: First, preheat your oven to 350°F (175°C). Grab a 9-inch pie dish (or a similar-sized baking dish) and lightly grease it with butter or cooking spray. This will prevent the quiche from sticking.
- Arrange the Croissants: Tear the croissants into large, bite-sized pieces. Arrange these pieces evenly in the bottom of your prepared pie dish. It’s okay if they overlap a little! You want them to form a sort of “crust.”
- Whisk the Egg Mixture: In a large bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and any optional spices you’re using (like nutmeg or garlic powder). Whisk until everything is well combined and the mixture is smooth.
- Add the Fillings: Sprinkle the cooked sausage, and chopped spinach evenly over the croissants in the pie dish.
- Pour in the Egg Mixture: Slowly pour the egg mixture over the croissants and fillings. Make sure to distribute it evenly so that all the croissants are soaked.
- Add the Cheese: Sprinkle the shredded cheese evenly over the top of the quiche.
- Bake the Quiche: Carefully place the pie dish in the preheated oven. Bake for 35-45 minutes, or until the quiche is golden brown and set. You can check for doneness by inserting a knife into the center – if it comes out clean, the quiche is ready. The center might still jiggle very slightly, and that ok.
- Cool and Serve: Once baked, remove the quiche from the oven and let it cool for at least 10-15 minutes before slicing and serving. This allows the custard to set fully, making it easier to cut.
Variations & Tips for this Croissant Recipe
Here are some ideas to customize your quiche and make it even better!
- Vegetarian Option: Skip the sausage and add more veggies! Sauteed mushrooms, bell peppers, onions, or zucchini would all be delicious.
- Cheese Variations: Feel free to experiment with different cheeses. A blend of cheddar and Monterey Jack is always a good choice, or try adding a little crumbled goat cheese for a tangy flavor.
- Make-Ahead: You can assemble the quiche (without baking) the night before, cover it tightly with plastic wrap, and store it in the refrigerator. Then, just bake it as directed the next morning. You might need to add a few extra minutes to the baking time if it’s starting cold.
- Storage: Leftover quiche can be stored in the refrigerator for up to 3 days. Wrap it tightly in plastic wrap or store it in an airtight container.
- Reheating: To reheat, you can either microwave individual slices or bake the entire quiche (covered with foil) in a 350°F (175°C) oven until warmed through.
- Serving Suggestions: This quiche is wonderful on its own, but it’s also great with a simple side salad or some fresh fruit.
Key Details
- Prep time: 15 minutes
- Cook time: 35-45 minutes
- Total time: 50-60 minutes
- Servings: 6-8 servings
- Equipment you’ll need: 9-inch pie dish, large bowl, whisk.
Croissant Quiche
Ingredients
- 6 large croissants
- 6 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- 1 ½ cups shredded cheese cheddar and Gruyere
- 1 cup cooked chicken/turkey sausage crumbled or diced
- 1 cup chopped spinach fresh or frozen (thawed and squeezed dry)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of nutmeg or a dash of garlic powder optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.
- Tear croissants into bite-sized pieces and arrange in the pie dish.
- Whisk together eggs, milk, heavy cream, salt, pepper, and optional spices in a large bowl.
- Sprinkle cooked sausage and chopped spinach over the croissants.
- Pour egg mixture over croissants and fillings, ensuring even distribution.
- Sprinkle shredded cheese evenly over the top.
- Bake for 35-45 minutes, or until golden brown and set. A knife inserted into the center should come out clean.
- Let cool for 10-15 minutes before slicing and serving.