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.
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.