Puff Pastry Quiche Recipe
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.
Servings: 8 servings
Calories: 290kcal
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.
Notes
- Thaw puff pastry in the fridge. Let it soften until pliable but still cool to the touch so it’s easy to roll and shape without becoming sticky.
- Roll gently on a floured surface. Lightly dust your counter and rolling pin with flour to prevent sticking and keep the pastry layers intact.
- Keep everything cold. Cold puff pastry and filling help the crust stay crisp and flaky during baking.
- Don’t overload the filling. Too much liquid or too many add-ins can make the crust soggy and prevent the quiche from setting properly.
- Blend the filling for a smoother texture. A few quick pulses in a blender will make the cottage cheese mixture creamy and even.
- Bake on a lower oven rack. This helps the bottom crust cook through and stay golden while the top sets perfectly.
- Let it rest before slicing. Give the quiche 5–10 minutes to cool so the filling firms up and slices cleanly.
- Add herbs after baking. A sprinkle of fresh chives, dill, or parsley adds color and freshness right before serving.
- Make it ahead. Bake the quiche a day in advance, refrigerate, and reheat in a 325°F oven until warmed through.
- Store leftovers properly. Keep slices in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
Calories: 290kcal | Carbohydrates: 18g | Protein: 11g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 148mg | Sodium: 720mg | Potassium: 154mg | Fiber: 1g | Sugar: 2g | Vitamin A: 309IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 2mg