Spinach, Sun-Dried Tomato & Basil Puff Pastry Quiche
User Reviews
4.9
26 reviews
Excellent
Spinach, Sun-Dried Tomato & Basil Puff Pastry Quiche
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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.
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Ingredients
- 1 puff pastry sheet frozen, defrosted
- 3-4 cups spinach fresh, finely chopped
- ½ cup sun-dried tomato drained, halves, chopped
- ⅓ cup basil leaves loosely packed, chopped
- 6 egg large
- ⅓ cup cottage cheese
- ⅓ cup milk of choice, suggest dairy milk or unsweetened almond milk
- ½ teaspoon kosher salt
- black pepper lots of freshly ground
- 2 ounces cheddar cheese shredded sharp
- 2 ounces feta cheese crumbled, about ½ cup, or goat cheese
- For egg wash:
- 1 egg large
Instructions
- 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. 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.
Notes
- I purchased the sundried tomatoes packed in oil because I think they have a better texture and flavor!
- 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 Information
Show Details
Serving
1serving (based on 8)
Calories
225cal
(11%)
Carbohydrates
14.5g
(5%)
Protein
11g
(22%)
Fat
13.6g
(21%)
Saturated Fat
6.1g
(31%)
Fiber
1.1g
(4%)
Sugar
2.6g
(5%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 1serving (based on 8) | |
| Calories | 225cal | 11% |
| Carbohydrates | 14.5g | 5% |
| Protein | 11g | 22% |
| Fat | 13.6g | 21% |
| Saturated Fat | 6.1g | 31% |
| Fiber | 1.1g | 4% |
| Sugar | 2.6g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
26 reviews
Excellent
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