Sep 19, 2018
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I love puff pastry. It reminds me of my grandmother’s kitchen. She loved to make all sorts of easy puff pastry tarts or quiches for dinner. When you see how easy it is to make this puffy pastry quiche recipe, you’ll want to make it over and over again.
There are days where I don’t want to make intricate meals. It’s mid-afternoon and it’s too late to throw something in the crockpot. I want something quick, easy and delicious my whole family will love.
When I say quick, I mean fifteen minutes or less of prep-time and the oven or stove can do the rest. For this, I usually hit the freezer and pull out some puff pastry.
How to Make Quiche
I decided to use what I had left of my cherry tomatoes, mozzarella balls and one zuchinni. The zucchini looks all pretty, don’t you think? You can get thin slices like that by using a grater. It’s so easy.
This awesome puff pastry quiche is a no frills recipe that makes a perfect quick dinner idea or a fun recipe to use for brunch.
Puff Pastry Quiche Recipe
Quiche looks complicated, but it’s a very easy dish to make for brunch or dinner. Here’s how it’s done.
- Unfold the puff pastry onto a pie dish
- Top with vegetables and cheeses
- Whisk eggs, rosemary, pepper and salt in a bowl. Whisk in yogurt.
- Pour egg mixture over toppings and puff pastry.
- Bake until pastry crust is puffed and golden and toppings are set. Around 20 minutes.
Puff Pastry Quiche Ingredients and Toppings
The ingredients for quiche are easy to swap for what you have on hand. The recipe below is made with zucchinis and tomatoes, but you can also try one of these quiche ideas.
- Bacon and cheese
- Ham and Cheese
- Tomato, basil and mozzarella
- Spinach and Cheese
- Roasted Asparagus
- Sautéed Mushrooms
- Onions or Shallots
- Shredded Potatoes
- Chopped Broccoli
- Sliced Olives
The ideas don’t end here. You can use your favorite veggies, cheese and meats and create your own puff pastry quiche masterpieces.
After you enjoy this puff pastry quiche, you can try this easy Spinach and Bacon mini quiche recipe that’s perfect to pack for lunch!
Easy Puff Pastry Quiche Recipe
Ingredients
- 1 sheet frozen puff pastry half of one 17.3-ounce package, thawed
- 1 cup cherry tomatoes halved
- ¾ cup grated Monterrey Jack cheese
- 1 small zucchini shaved with vegetable peeler
- 2 large eggs
- 1 ½ teaspoons fresh rosemary chopped
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt
- ½ cup Greek yogurt or sour cream I used yogurt
Instructions
- Preheat oven to 400°F.
- Unfold pastry sheet on to a pie dish. If you want it to have nice edges, go around and cut the excess puff pastry all the way around, leaving ¼ inch over lap. You can also lay it flat on a baking sheet and create a rectangular quiche.
- Top with tomatoes, zucchini and cheese.
- Whisk eggs, rosemary, pepper and salt in a bowl. Whisk in yogurt or sour cream. Pour egg mixture over toppings over puff pastry. Bake until pastries are puffed and golden and toppings are set, about 18-22 minutes.
jenny santry
Easy to make, and delicious
lauren
This turned out perfectly!
halle
This was so good. Trying it again next week but adding bacon.
Sarah
Hi! I’m dairy free, would a plant cream work in place of sour cream or yoghurt? Thanks x
Laura Fuentes
Hi Sarah, I’ve not made this recipe with a dairy-free alternative to sour cream or yogurt so I can’t say for sure. If you do try it, let me know how the quiche turns out.
Laura Fuentes
Hi, Sarah, I would try using plain, dairy-free yogurt. Milk will make the egg mixture to liquidy.
Elizabeth Czapski
If I’m making this a week ahead, do you have any recommendations for freezing and baking/reheating from frozen? Not sure if I should freeze it cooked or uncooked. Thanks!
Laura Fuentes
Hi Elizabeth, I haven’t tried freezing and baking this quiche myself so I can’t say for sure. However, if you want to try it, I recommend assembling the quiche, leaving it unbaked, and wrapping it with plastic wrap, making sure to press the wrap gently over the filling. When you’re ready to bake, remove the quiche from the freezer and remove the plastic wrap but don’t defrost. Wrap the crust in foil (to prevent it from burning) and bake as directed allowing an extra 5 minutes since you started from frozen.
Vincent Bourke
Hi Laura, thanks for lovely recepie. Just one suggestion, maybe: I’m a reader from Europe and we don’t use degrees F any more but always degrees C . . . can you include both (maybe C in brackets?) in your recepies.
Many Thanks
Vincent
Laura Fuentes
Hi Vincent, I”m working on that as we update posts.
plasterer bristol
yummy. sounds really delcious. Thanks for posting.
Simon
Briana
Would it work to use this recipe in muffin tins as well to make mini ones?
Laura Fuentes
It would! you’ll have to cut the puff pastry into squares that would fit in each individual cups. I haven’t tested it but it will work! I’d check for doneness 4-5 minutes before the large pan time.
Kelli
Laura –
What a great recipe! Amazingly beautiful but so easy! Thanks so much for the recipe and the inspiration.
Laura Fuentes
Thank you Kelli! Yours looks amazing!
Merry
Laura,
You have become my “go to” website if I am looking for ANYthing to feed my hungry family. I love your healthy take on recipes, and sing your praises to all my friends! I made this quiche about a month ago (using fresh picked from my garden veggies) and am wondering how you kept the crust from getting soggy? The taste was great, but the juices from the cherry tomatoes and the zucchini leached into the crust and made the bottom a sludgy mess!
Thanks, and keep the ideas coming !
-Merry
PS –Please tell me a cookbook is in the works; my three-ringed binder is filling up quickly!
Laura Fuentes
thank you so much Merry!! a cookbook is in the works through MOMables… lots of family friendly recipes there although it’s mostly lunch. You re going to love the fall recipes!! Maybe my tomatoes were not as “juicy” as yours? mine were definitely not fresh from the garden… the store? the bottom of the crust does get a little soggy…. but i eat it! 🙂 there are more recipes to come. thank you for your nice comments!
Linda
How about baking the crust a few minutes? I do that for, say like pumpkin pies, because the bottom was always wet, and it was much better, not wet/doughy.
Laura Fuentes
I haven’t found that with the quiche the bottoms are “wet” since eggs are much thinner and cook faster than pumpkin pie liquid. However, if you like that crisp crust, put it in for a few minutes. enjoy.
Kristen
I just can’t get over how gorgeous this is! What a great idea – and happy birthday to your baby!
Laura Fuentes
Thank you Kristen!! Coming from you it means A LOT! I took pics at my friend’s studio. I now see that lighting and props make a huge difference! -i’m learning… 🙂
Mai Bateson
Love it’s vivid colors… looks so enticing!! 🙂