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The delicious combination of sweet tomatoes, zucchini, and sharp cheese pairs great with the delicate texture of puff pastry in this veggie quiche.
Puff Pastry Quiche with Vegetables
My grandmother loved to bake all sorts of easy puff pastry tarts or quiches. This recipe is a healthy variation with veggies on the classic puff pastry quiche with ham she used to make.
This fancy-looking is actually a no-frills recipe that makes a perfect weekend breakfast with any veggies you might have in your fridge by the end of the week.
Ingredients
This recipe starts with frozen puff pastry, thawed but still cold. To make the custard, you’ll need eggs, simple seasonings (Italian seasoning, black pepper, and salt), and plain Greek yogurt (or sour cream). The filling is made with grated cheese (I like Monterrey Jack), cherry tomatoes, and zucchini. You can use any other leftover veggies you have around.
How to Make a Puff Pastry Quiche
Here are the steps and tips to make this puff pastry quiche with vegetables:
- Preheat the oven and prep the crust by unfolding the pastry sheet directly onto a pie dish or a square baking dish. Since it tends to crack easily, you don't want to move it all around.
- Add the veggies and the cheese on top of the puff pastry.
- Make the liquid mixture by whisking the eggs, seasonings, and yogurt (or sour cream). Coat the veggies with this mixture.
- Bake for 18 to 20 minutes. You'll know it's done when the egg mixture in the middle of the quiche is set, and the top is golden. Allow the puff pastry quiche to cool down slightly before serving.
Do You Have to Prebake Pastry for Quiche?
What makes puff pastry great for quiches is that there’s no need to pre-bake it, unlike traditional pie crusts. To prevent it from getting soggy while baking, use a glass or ceramic pie dish, which retains heat better than disposable metal ones.
Other Add-Ins for Puff Pastry Quiche
As long as you keep the 4 eggs, ½ cup Greek yogurt or sour cream, and ½ cup shredded cheese, you can mix and match other veggies to add to this quiche, such as roasted asparagus, onions, shredded potatoes, chopped broccoli, or sliced olives. Two of my favorites are:
- Spinach & bacon: 4 strips bacon + 2 chopped shallots + 1 cup chopped spinach. Similar to these spinach and bacon mini quiches.
- Mushroom & Gruyere: 8 ounces mushrooms + 1 shallot sauteed + ½ cup grated gruyere cheese.
Storing & Reheating Leftovers
Make the most of this veggie puff pastry quiche by storing leftovers in an airtight container in the fridge for up to 3 days. To reheat, use the microwave, the oven at 300F for 10 minutes, or the air fryer at 340F for 5 minutes.
Veggie Puff Pastry Quiche Recipe
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 cup cherry tomatoes, halved
- ¾ cup grated Monterrey Jack cheese
- 1 small zucchini, in ribbons
- 4 large eggs
- 1 teaspoon Italian seasoning
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt
- ½ cup plain Greek yogurt, or sour cream
- Fresh basil shreds, optional for garnish
Instructions
Prep:
- Preheat the oven to 400F and position the oven rack in the middle of the oven.
- Unfold the pastry sheet onto a pie dish for a round shape. With scissors, go around and cut the excess puff pastry all the way around, leaving ¼ inch overlap. You can also use a square 9×9 baking dish.
Make the quiche:
- With a vegetable peeler, shave the zucchini into ribbons. Place them directly on top of the puff pastry. To the zucchini, add the cherry tomatoes and grated cheese, making sure to distribute them around the round shape.
- In a medium bowl, whisk the eggs, seasoning, black pepper, and salt. Add the yogurt or sour cream to the eggs and whisk to combine.
- Pour the egg mixture over the puff pastry and veggies, making sure to arrange the veggies evenly.
Bake:
- Bake in the preheated oven for 18 to 20 minutes, until the egg mixture in the middle of the quiche is set and the top is golden. Remove it from the oven.
Serve:
- Allow the puff pastry quiche to cool down slightly before slicing it and serving.
Storage:
- Refrigerate leftover puff pastry quiche in an airtight container for up to 3 days. To reheat, use the microwave, the oven at 300F for 10 minutes, or the air fryer at 340F for 5 minutes.
Notes
- Tip: to reduce the bottom of the puff pastry from getting soft during baking, preheat a baking sheet in the oven and bake the puff pastry quiche on top of the hot metal baking sheet. This will help the egg mixture set quicker and reduce the softening of the delicate crust.
Karen says
This puff pastry quiche turned out so tasty!
Elaine says
Made this veggie puff pastry quiche for a girls brunch and it was a fan favorite!
Jane says
This quiche with puff pastry was very easy to make. Was the perfect brunch recipe for us
martha says
puff pastry quiche always look so difficult for me, but I love how easily you explain it in this recipe. I’ll make it asap!