Sun-Dried Tomato and Basil Puff Pastry Quiche with Cottage Cheese
A savory brunch staple featuring sun-dried tomatoes and fresh basil in a creamy cottage cheese filling, baked in a crisp puff pastry crust. This french-inspired brunch (vegetarian) ready in about 70 minutes pairs sheet (14 oz) Puff pastry, chopped Sun-dried tomatoes, tablespoons, finely chopped Fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 sheet (14 oz) Puff pastry
- 1/4 cup, chopped Sun-dried tomatoes
- 2 tablespoons, finely chopped Fresh basil
- 1/2 cup Cottage cheese
- 1/4 cup, shredded Gruyère cheese
- 3 large Eggs
- 1/2 cup Heavy cream
- 1/4 cup Milk
- 1/4 teaspoon Salt
- 1/8 teaspoon Black pepper
- 1/4 teaspoon Garlic powder
Instructions
- Step 1: Preheat oven to 375°F (190°C). Unfold puff pastry and press into a 9-inch pie dish, crimping edges. Prick bottom with fork and bake 10 minutes until golden; set aside.
- Step 2: Whisk 3 large eggs, 1/2 cup heavy cream, 1/4 cup milk, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/4 teaspoon garlic powder in a bowl until smooth.
- Step 3: Stir in 1/2 cup cottage cheese, 1/4 cup shredded Gruyère, 1/4 cup chopped sun-dried tomatoes, and 2 tablespoons chopped basil until fully combined.
- Step 4: Pour mixture into pre-baked crust, spreading evenly.
- Step 5: Bake 35-40 minutes until center is set and top is golden brown.
- Step 6: Let rest 10 minutes before slicing.
Frequently asked questions
How long does Sun-Dried Tomato and Basil Puff Pastry Quiche with Cottage Cheese take to make?
Total time is about 70 minutes (30 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sun-Dried Tomato and Basil Puff Pastry Quiche with Cottage Cheese?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sheet (14 oz) puff pastry from drying out.
Can I substitute ingredients in Sun-Dried Tomato and Basil Puff Pastry Quiche with Cottage Cheese?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sun-Dried Tomato and Basil Puff Pastry Quiche with Cottage Cheese for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sun-Dried Tomato and Basil Puff Pastry Quiche with Cottage Cheese vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
