Veggie Puff Pastry Quiche Recipe
This veggie quiche uses puff pastry as a base, making it super easy to assemble and bake, plus beautiful when served!
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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 9x9 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.
Nutrition
Serving: 1 serving | Calories: 341kcal | Carbohydrates: 22g | Protein: 13g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 288mg | Potassium: 245mg | Fiber: 1g | Sugar: 2g | Vitamin A: 461IU | Vitamin C: 12mg | Calcium: 158mg | Iron: 2mg
