Wake up kids we’re baking quiche in a PUFFY PASTRY crust for all of your breakfast and brunch desires. I love making a loaded quiche for Easter, Mother’s Day brunch, and even during the week because they’re so easy to make and customize with literally any filling ingredients you have on hand. You can easily pack in the protein and veggies, and make them a little extra fun with your fav cheeses.
You might be familiar with my sweet potato crust quiche or even my famous crustless quiche, but now we’re jazzing it up using fluffy, decadent puff pastry (which you can find right in the frozen section of your grocery store!)
This spinach, sun-dried tomato puff pastry quiche has fresh basil baked right in for a lovely spring & summer twist, plus an extra protein boost and fluff factor from our BFF cottage cheese. I love adding cheddar and feta cheese to this recipe but remember to scroll through the post to see other great ways to really make it your own. Serve it on Mother’s Day and watch the family devour!
Everything you’ll need to make this sun-dried tomato puff pastry quiche
Veggies, herbs, eggs, and cheese all baked to perfection in a flaky puff pastry crust. I mean, doesn’t it get much better than that? Here’s what you’ll need to bake it up:
- Puff pastry: you’ll need just 1 puff pastry sheet, which I always buy in the frozen section. Just defrost and get prepping!
- Veggies & herbs: we’re packing this quiche with fresh spinach and basil, plus jarred sun-dried tomatoes. I used sun-dried tomatoes packed in oil because they have the best texture and flavor.
- Eggs: the core of any quiche recipe? Eggs, of course! You’ll need them for the filling and an extra for the egg wash.
- Cottage cheese: we’re also adding a wonderful boost of protein and fluffiness with cottage cheese.
- Milk: you’ll need a little milk to give the puff pastry quiche filling moisture. Any milk will work.
- Spices: just a little salt and pepper!
- Cheese: I love mixing in sharp cheddar cheese and feta cheese or goat cheese. See below for even more options.
Make this veggie-packed puff pastry quiche your own
Like all quiche recipes, you can easily customize with your favorite mix-ins. Here’s what I can suggest:
- Choose your cheese. Have fun with your favorite types here! Try a spicy cheddar, havarti, or mozzarella.
- Get extra protein. Feel free to add 4 ounces of cooked, chopped bacon on top of the quiche before baking. You can cook your bacon in the oven using this method while you prep the quiche!
- Add extra veggies. Looking for even more vegetables? Add 8 ounces of sauteed, sliced mushrooms. YUM.
Can I make it dairy-free?
Sure! To make this sun-dried tomato basil puff pastry quiche dairy free simply:
- Omit the cottage cheese and use 1/2 cup of dairy-free milk total. I like to use unsweetened almond milk in this recipe.
- Use your favorite vegan or dairy-free cheese in place of the cheddar and feta cheeses.
How to make this easy sun-dried tomato basil puff pastry quiche
- Prep the crust. Thaw your puff pastry sheet, then roll it out on a lightly floured surface so that it fits in the bottom width of your 9-inch pie pan.
- Assemble the pan. Place the puff pastry sheet in your greased pie pan and trim any edges that go over the edge. You can press these little pieces back into the pie dish.
- Make the egg mixture. Whisk together the eggs, cottage cheese, milk, salt, and pepper in a medium bowl.
- Assemble the quiche. Add the veggies and basil to the bottom of the puff pastry crust, pour the egg mixture on top, and top with cheese. Whisk your extra egg and brush the crust of the puff pastry.
- Bake, cool & serve. Bake it up until the eggs are set (a slight jiggle is fine) and the puff pastry is golden brown. Let it cool, then slice it up and serve!
What if my puff pastry crust starts to burn?
All ovens are unique and run at slightly different temperatures, so check your quiche around 25 minutes. If it’s getting too brown, simply tent the crust with foil as you continue to bake it! Mine was fine throughout the baking process, but it’s a good idea to check before baking it fully.
Storing & freezing tips
- To store: place any leftover slices of sun-dried tomato basil puff pastry quiche in airtight glass containers in the refrigerator for up to 3-4 days. Simply reheat in the oven at 350 degrees F for 10-15 minutes.
- To freeze: let the quiche cool completely, then either double wrap the entire quiche in tinfoil or place individual slices in a reusable silicone bag or airtight glass container and store for up to 3 months. Reheat the entire quiche in the oven at 350 degrees F for 30-35 minutes, or individual slices at 350 degrees F for 15-20 minutes.
More brunch recipes you’ll love
Get all of my breakfast & brunch recipes here!
I hope you love this spinach, sun-dried tomato basil puff pastry quiche! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Spinach, Sun-Dried Tomato & Basil Puff Pastry Quiche
Delicious spinach and sun-dried tomato puff pastry quiche packed with fresh basil and plenty of protein from eggs and cottage cheese. This easy, veggie-packed puff pastry quiche has two types of cheese for extra savory flavor, plus plenty of ways to customize with your favorite mix-ins! The perfect breakfast or brunch recipe everyone will love.
Ingredients
- 1 frozen puff pastry sheet, defrosted
- 3-4 cups fresh spinach, finely chopped
- ½ cup drained sun-dried tomato halves, chopped
- ⅓ cup loosely packed basil leaves, chopped
- 6 large eggs
- ⅓ cup cottage cheese
- ⅓ cup milk of choice (I suggest dairy milk or unsweetened almond milk)
- ½ teaspoon kosher salt
- Lots of freshly ground black pepper
- 2 ounces shredded sharp cheddar cheese
- 2 ounces feta cheese or goat cheese, crumbled (about ½ cup)
- For egg wash:
- 1 large egg
Instructions
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Preheat the oven to 375 degrees F. Spray a 9-inch pie pan with nonstick cooking spray.
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Prepare the crust: On a lightly floured surface, roll out the thawed puff pastry crust so that it will fit the bottom width of your pie pan. (If it isn’t thawed yet and is completely frozen, wrap it in a paper towel and microwave for 10-15 seconds to easily thaw.)
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Place rolled out puff pastry in the greased pie pan, trimming any edges that go over the sides and press those back into any gaps in the pie dish so the pan is completely covered. Tuck the crust edges so that the puff pastry rests just on the pie dish but doesn’t spill over the edges of the top, otherwise it will be difficult to remove.
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Prepare quiche: In a medium bowl, whisk together the eggs, cottage cheese, milk and salt and pepper until well combined.
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Add spinach, sundried tomatoes and basil to the bottom of the puff pastry. Pour the egg mixture over the top. Top with shredded cheddar, crumbled feta and extra black pepper.
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Make the egg wash: In a small bowl, whisk together one egg. Brush the crust of the puff pastry.
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Bake the quiche: Add quiche to the oven and bake for 35 to 40 minutes until eggs are set and no longer jiggly (a very slightly jiggly is fine!) and puff pastry crust is golden brown. I recommend checking at about 25 to 30 minutes in to make sure your puff pastry crust isn’t getting too brown or burning. Mine was fine throughout the entire process but all ovens are unique and run at slightly different temperatures. If it is getting too brown or starting to burn, simply tent the crust with foil.
Recipe Notes
Feel free to mix up the cheese as you see fit. Try a spicy cheddar, havarti or mozzarella. Goat cheese instead of feta works, too!
For an extra boost of protein: add about 4 ounces cooked, chopped bacon on top before baking.
Boost the veggies: Add 8 ounces of sauteed sliced mushrooms. YUM!
If you don’t have cottage cheese on hand, feel free to skip it and increase the milk to ½ cup total.
Nutrition
Serving: 1serving (based on 8)Calories: 225calCarbohydrates: 14.5gProtein: 11gFat: 13.6gSaturated Fat: 6.1gFiber: 1.1gSugar: 2.6g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
