Name: Spinach, Sun-Dried Tomato & Basil Puff Pastry Quiche
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
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

This elegant puff pastry quiche combines the earthy flavors of spinach with sweet sun-dried tomatoes and aromatic basil, all nestled in a flaky, buttery crust. The protein-rich egg filling, enhanced with both cottage cheese and sharp cheddar, creates a satisfying dish perfect for any time of day.

Why You’ll Love This Recipe

This puff pastry quiche is a game-changer for both casual breakfasts and special brunches. The combination of a buttery, flaky puff pastry shell with a protein-packed filling makes it both impressive and substantial. You’ll appreciate how the sun-dried tomatoes add a sweet-tart punch while fresh basil brings brightness to every bite. It’s also incredibly versatile—easily customizable with your favorite vegetables or cheeses. Unlike traditional quiches that require homemade pastry, using ready-made puff pastry saves time without sacrificing that bakery-worthy presentation. Whether you’re serving guests or preparing a week’s worth of breakfast, this recipe delivers exceptional flavor with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Puff pastry provides a buttery, flaky foundation that puffs beautifully while baking, creating a light yet substantial shell for the quiche filling. It’s a convenient time-saver compared to making pie crust from scratch.

Fresh spinach adds nutrition and a subtle earthiness that balances the richness of the eggs and cheese. When chopped finely, it distributes evenly throughout the quiche for consistent flavor in every bite.

Sun-dried tomatoes contribute an intense, sweet-tart flavor that brightens the entire dish. Their chewy texture and concentrated umami notes create perfect pockets of flavor within the creamy filling.

Fresh basil leaves bring an aromatic quality that elevates this quiche beyond ordinary. The herbaceous notes complement both the spinach and sun-dried tomatoes perfectly.

Eggs form the structural foundation of the quiche, providing protein and binding all ingredients together as they bake into a soft, custardy texture.

Cottage cheese might seem unusual, but it adds wonderful protein and a subtle creaminess while keeping the texture light. It’s also lower in fat than heavy cream traditionally used in quiche.

Milk helps create the proper consistency in the egg mixture, resulting in a tender, silky filling rather than a dense one. Any variety works well here.

Sharp cheddar cheese provides a bold, savory flavor that stands up to the other ingredients. As it melts, it creates pockets of creamy goodness throughout the quiche.

Feta cheese or goat cheese adds tangy notes and a crumbly texture that contrasts beautifully with the smoother elements. This punctuation of flavor makes each bite interesting.

Directions

Preheat the oven to 375 degrees F. Spray a 9-inch pie pan with nonstick cooking spray.
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.)
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.
Prepare quiche: In a medium bowl, whisk together the eggs, cottage cheese, milk and salt and pepper until well combined.
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.
Make the egg wash: In a small bowl, whisk together one egg. Brush the crust of the puff pastry.
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. Check at about 25 to 30 minutes to ensure the puff pastry crust isn’t getting too brown. If it is, simply tent the crust with foil.

Servings and Timing

This recipe serves 8 people, making it perfect for family brunches or meal prep. The preparation takes about 20 minutes, while baking requires 35-40 minutes. In total, you’ll need approximately 55 minutes from start to finish. Each slice provides a satisfying portion that works well as a main dish when paired with a light salad or as part of a larger brunch spread.

Variations

Mediterranean Twist: Add kalamata olives, roasted red peppers, and swap the cheddar for more feta cheese.

Protein-Packed Version: Include shredded rotisserie chicken for meat lovers.

Autumn Harvest: Replace spinach with sautéed mushrooms and caramelized onions, and add fresh thyme instead of basil.

Dairy-Free Option: Substitute the dairy milk with almond or oat milk, and use dairy-free cheese alternatives. Omit the cottage cheese and add an extra egg and 1/4 cup nutritional yeast for flavor.

Spring Garden: Incorporate asparagus tips, fresh peas, and mint for a fresh seasonal twist.

Southwest Style: Add black beans, corn, chopped bell peppers, and replace the feta with pepper jack cheese. Serve with a side of salsa and avocado.

Storage/Reheating

Refrigeration: Store leftover quiche in an airtight container in the refrigerator for up to 4 days. Make sure the quiche has cooled completely before refrigerating to prevent condensation from making the crust soggy.

Freezing: This quiche freezes beautifully for up to 3 months. You can freeze individual slices or the entire quiche. To freeze, allow the quiche to cool completely, then wrap tightly in plastic wrap followed by aluminum foil or place in an airtight container.

Reheating Refrigerated Quiche: For best results, reheat individual slices in a 350°F oven for 10-15 minutes until warmed through. You can also use a microwave for 1-2 minutes, though the crust won’t be as crisp.

Reheating Frozen Quiche: Thaw overnight in the refrigerator if possible. Reheat in a 350°F oven for 20-25 minutes if thawed, or 30-40 minutes if still frozen. Cover with foil if the top starts to brown too quickly.

Serving After Storage: A quick 30-second refresh in the microwave just before serving can bring back the fresh-baked flavor and texture.

FAQs

Can I make this quiche ahead of time?

Yes, you can prepare this quiche up to 24 hours in advance. Assemble the entire quiche, cover it tightly with plastic wrap, and refrigerate until you’re ready to bake. Add an extra 5-10 minutes to the baking time if cooking directly from the refrigerator. Alternatively, you can fully bake the quiche, cool it completely, then refrigerate or freeze for later reheating.

Why is my puff pastry soggy on the bottom?

A soggy bottom can occur if the filling is too wet or if the pastry wasn’t properly prepared. Try brushing the pastry with beaten egg before adding fillings, which creates a barrier. Another option is to blind bake the puff pastry shell for 10 minutes before adding the filling. Make sure your spinach is patted dry to remove excess moisture.

Can I use frozen spinach instead of fresh?

Absolutely! Frozen spinach works well, but you’ll need to thaw it completely and squeeze out all excess water using a clean kitchen towel or paper towels. About 1 cup of thawed, squeezed frozen spinach will replace the 3-4 cups of fresh spinach in this recipe.

What can I substitute for cottage cheese?

If you don’t have cottage cheese, ricotta cheese makes an excellent substitute with a similar texture. For a richer quiche, you could use heavy cream or crème fraîche. Greek yogurt also works well, though it will add a tangier flavor profile to the finished dish.

Can I use a different type of pastry for this recipe?

Yes, you can substitute traditional pie crust, phyllo dough, or even a store-bought refrigerated pie crust. Each will give a different texture – pie crust provides a more traditional quiche experience, while phyllo will give a lighter, crispier base. Cooking times may vary slightly with different crusts.

How do I know when my quiche is perfectly done?

The quiche is done when the center is just set but still has a slight wobble. The filling should not be liquid or runny, but shouldn’t be completely firm either. A knife inserted about 1 inch from the edge should come out clean. The quiche will continue to set as it cools.

Can I add more vegetables to this quiche?

Definitely! This quiche is wonderfully adaptable. Just be mindful of the moisture content of additional vegetables. For vegetables with high water content like zucchini or mushrooms, it’s best to sauté them first to remove excess moisture. Good additions include bell peppers, broccoli, caramelized onions, or leeks.

Why did my puff pastry shrink during baking?

Shrinkage happens when the pastry is stretched during rolling or when it hasn’t rested enough. To prevent this, avoid stretching the dough when placing it in the pan, and let it rest in the refrigerator for 15-20 minutes before baking. Also, make sure your oven is fully preheated before baking.

Is this quiche suitable for vegetarians?

Yes, this is a vegetarian-friendly recipe as it contains no meat products. It does contain dairy and eggs, so it’s not suitable for vegans. For a completely plant-based version, you would need to substitute the eggs with a tofu-based filling and use plant-based cheese alternatives.

Can I make mini quiches with this recipe?

Absolutely! This recipe adapts beautifully to mini quiches made in a muffin tin. Cut the puff pastry into circles slightly larger than your muffin cups, press into the cups, and fill with the egg mixture and toppings. Reduce the baking time to approximately 20-25 minutes or until the centers are set and the pastry is golden.

Conclusion

This Spinach, Sun-Dried Tomato & Basil Puff Pastry Quiche combines convenience with gourmet flavor, making it perfect for both special occasions and everyday meals. The flaky puff pastry shell creates an impressive presentation while requiring minimal effort, and the protein-rich filling provides lasting satisfaction. What makes this recipe truly special is its versatility—it welcomes customization based on seasonal produce or personal preferences, and works equally well fresh from the oven or reheated as a quick weekday breakfast. Whether you’re an experienced cook or a novice in the kitchen, this quiche delivers consistently delicious results that will have everyone asking for seconds. Try it for your next brunch gathering or prepare it for a week of elevated breakfast options—either way, it’s bound to become a new favorite in your recipe collection.

Spinach, Sun-Dried Tomato & Basil Puff Pastry Quiche