Serve this easy Puff Pastry Quiche for brunch and breakfast! The puff pastry crust is light and crisp while the egg filling is sensationally fluffy and loaded with corn, shallots, cottage cheese, and roasted peppers.
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Easy quiche recipe with puff pastry
Puff pastry is an ingredient I’ve grown to love deeply. It often saves me from having to whip up homemade dough for recipes that need a light and buttery crust. My Smoked Salmon Tart and Turkey and Brie Puff Pastry Pockets would be much more work without it!
It’s what makes this Puff Pastry Quiche recipe so quick and easy. There’s no blind baking or kneading required when you make a quiche with a puff pastry crust. Just roll the dough into a pie plate, pour in the egg filling, and bake.
Other than saving time on the crust, you’ll love the quiche’s rich and fluffy egg filling. It’s loaded with corn, roasted peppers, shallots, and cottage cheese. The savory flavors and subtle tang will have your brunch guests wanting more!
Why make a quiche with puff pastry?
Classic quiche recipes are made with pie crust instead of puff pastry. Homemade pie crust, while buttery and delicious, requires a lot of time and patience. The ingredients have to be carefully mixed, formed into a dough, left to chill, then par-baked to avoid a soggy bottom.
Storebought puff pastry just happens to be an easy and convenient solution. It’s a rich laminated dough that, when baked, is almost as flaky and buttery as real pie crust. The process is as easy as waiting for the pastry to thaw, rolling it out, then laying it into a pie plate!
Ingredients and substitutions
- Puff pastry – Just one sheet of store-bought frozen puff pastry is the secret behind this easy quiche. Leave the thawed dough in the fridge before assembling the quiche to prevent it from drying out.
- Olive oil
- Shallot – If you don’t have a shallot, replace it with half an onion, fresh chives, or leeks instead.
- Corn – Use frozen, fresh, or canned corn.
- Roasted bell peppers – I used Mama Lil’s Mild Peppers, which are spicier than typical jarred bell peppers. If you don’t have jarred peppers at home, saute 1 or 2 diced bell peppers with the shallots and corn before adding them to the quiche.
- Eggs – You need 6 eggs to make this easy quiche recipe. It may sound like a lot, but the recipe makes enough to serve a crowd.
- Milk – Whole milk is best because it fills the egg filling with a rich flavor.
- Cottage cheese – A quiche filling involves eggs, milk, and cream. Instead of heavy cream, I chose to use cottage cheese because it has fewer calories and infuses a cheesy flavor into each bite.
How to make a puff pastry quiche
Set the thawed puff pastry out on the kitchen counter while you work on the filling. Cover it with a damp kitchen towel to prevent it from drying out.
Heat the oil in a skillet over medium heat. Once it’s hot, add the shallot and saute until soft. Next, add the frozen corn and cook until it’s thawed.
Whisk the eggs and milk together in a mixing bowl. Stir in the cottage cheese and salt next.
Tip: You can make the filling in a blender if you’re short on time. Pulse the eggs and milk together, then the cottage cheese and salt until the cheese is smooth.
Roll the thawed pastry out on a lightly floured surface. It should be rolled into a circle that’s slightly larger than the pie dish.
Layer it over the dish and trim the corners or edges as needed. Pour the egg mixture into the dish, then spoon the shallots, corn, and peppers over top.
Bake the quiche until the center is fully set and no longer jiggles. Let it rest for a few minutes out of the oven when it’s done, then slice and serve!
Serving suggestions
You know brunch is going to be good when a quiche lands on the table! Serve each slice with more of your brunch favorites, like breakfast sausages, smoked whitefish dip, crispy bacon, cheese danishes, and salad. Don’t forget a round of mimosas as well!
What else can you put in a quiche?
This is a vegetarian quiche recipe but it’s fun to get creative with all kinds of add-ins in the filling, like meat, veggies, cheese, and herbs. Use these ideas to get started:
- Pre-cooked meat: Bacon, diced ham, shredded chicken or turkey, or crumbled sausage.
- Fresh vegetables and herbs: Diced spinach, kale, tomatoes, chives, scallions, dill, or parsley.
- Cooked vegetables: Sauteed garlic, onions, shallots, broccoli, mushrooms, or asparagus.
- Cheese: Shredded cheddar cheese, crumbled feta cheese or goat cheese, gouda, or gruyere.
Can you make it ahead of time?
Absolutely! The quiche can be prepared and baked, then kept in the fridge or freezer for later. Make sure it’s fully cool before storing.
The baked quiche will stay fresh for about 3 days in the fridge or 3 months in the freezer. Let it thaw in the fridge before reheating in a 325ºF oven.
Looking for more crowd-pleasing brunch recipes?
- Prosciutto and Egg Breakfast Tart
- Lox and Bagel Brunch Board
- Smoked Salmon Eggs Benedict
- Spicy Shakshuka
- Miso Cream Cheese Dip
If you try this Puff Pastry Quiche let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Puff Pastry Quiche Recipe
Ingredients
- 1 sheet puff pastry thawed
- 1 tablespoon olive oil
- 1 medium shallot thinly sliced
- ¼ cup frozen corn thawed
- ¼ cup Mama Lil's Mild Peppers roughly chopped or use jarred bell peppers
- 6 large eggs whisked
- ½ cup full-fat milk
- 1 cup cottage cheese
- 1 ½ teaspoons kosher salt
- 1 tablespoons flour for dusting
- ½ tablespoon butter for buttering pie dish
Instructions
- Preheat the oven to 425 F. Butter the pie pan and set aside.
- Thaw the puff pastry sheet.
- Heat a non-stick pan to medium heat, add olive oil and then the shallots. Sauté for 5 minutes.
- Add frozen corn and cook for an additional 1 minute. Season with ½ teaspoon kosher salt.
- In a mixing bowl, add the eggs and milk. Whisk to combine. Add cottage cheese and 1 teaspoon of kosher salt, mix well. Or use a blender and pulse a few times (to smooth out the cottage cheese).
- Roll out the puff pastry on a lightly floured surface with a rolling pin, you want it to be slightly larger than the pie dish.
- Add puff pastry and trim off corners to make it more round. You can use the trimmed pieces to add more crust to the edges, optional.
- Add egg mixture, then spoon on the filling.
- Bake for 25-30 minutes or until fully set on top with no jiggle uncovered.
- Remove from oven, let rest for 5-10 minutes before slicing in.
Lucy
This is so easy and tasty. Will definitely make again. Using puff pastry is so good, instead of pie crust. You can definitely play with the ingredients in filling.
lena
Lucy, I am so happy to hear that you loved the recipe. It’s going to be my weekly make for sure now. Happy Cooking!