Prep:

Cup of Yum
1. Preheat the oven to 400F and position the oven rack in the middle of the oven.
2. Unfold the pastry sheet onto a pie dish for a round shape. With scissors, go around and cut the excess puff pastry all the way around, leaving ¼ inch overlap. You can also use a square 9x9 baking dish.

Make the quiche:

1. With a vegetable peeler, shave the zucchini into ribbons. Place them directly on top of the puff pastry. To the zucchini, add the cherry tomatoes and grated cheese, making sure to distribute them around the round shape.
2. In a medium bowl, whisk the eggs, seasoning, black pepper, and salt. Add the yogurt or sour cream to the eggs and whisk to combine.
3. Pour the egg mixture over the puff pastry and veggies, making sure to arrange the veggies evenly.

Bake:

1. Bake in the preheated oven for 18 to 20 minutes, until the egg mixture in the middle of the quiche is set and the top is golden. Remove it from the oven.

Serve:

1. Allow the puff pastry quiche to cool down slightly before slicing it and serving.

Storage:

1. Refrigerate leftover puff pastry quiche in an airtight container for up to 3 days. To reheat, use the microwave, the oven at 300F for 10 minutes, or the air fryer at 340F for 5 minutes.