Description
Delicious spinach and sun-dried tomato puff pastry quiche packed with fresh basil, eggs, and cottage cheese. This veggie-packed quiche is easy to make with two types of cheese for extra savory flavor, and it’s perfect for breakfast or brunch.
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
- Preheat the oven to 375 degrees F. Spray a 9-inch pie pan with nonstick cooking spray.
- 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 frozen, microwave the puff pastry for 10-15 seconds to thaw.
- Place rolled out puff pastry in the greased pie pan, trimming and pressing any overhanging edges to fit the pan perfectly.
- In a medium bowl, whisk together the eggs, cottage cheese, milk, salt, and pepper until well combined.
- Spread the spinach, sun-dried tomatoes, and basil evenly on the puff pastry base.
- Pour the egg mixture over the top, then add shredded cheddar, crumbled feta, and extra black pepper.
- In a small bowl, whisk one egg to make the egg wash. Brush it onto the crust of the puff pastry.
- Bake the quiche for 35-40 minutes, until the eggs are set and the puff pastry crust is golden brown. If the crust begins to brown too quickly, tent it with foil.
Notes
Check the quiche at 25-30 minutes to ensure the crust isn’t getting too brown.
You can tent the edges of the crust with foil if it starts to burn.
Customize with additional mix-ins such as mushrooms, onions, or other veggies.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
