Sun-Dried Tomato, Basil, and Cottage Cheese Puff Pastry Quiche

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A savory brunch centerpiece featuring sun-dried tomatoes and fresh basil folded into a creamy cottage cheese filling, all nestled in a golden puff pastry crust. This French-inspired brunch recipe, ready in about 65 minutes, combines Puff pastry, Sun-dried tomatoes, Fresh basil into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 6 French cuisine 320 cal/serving

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Ingredients

1 sheet (17 oz) Puff pastry
1/4 cup, finely chopped Sun-dried tomatoes
2 tbsp, chopped Fresh basil
1/2 cup Cottage cheese
2 large Eggs
1/2 cup Milk
1/4 cup, shredded Gruyère cheese
1/4 cup, grated Parmesan cheese
1/4 tsp Salt
1/8 tsp Black pepper
pinch Nutmeg

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Instructions

Step 1: Preheat oven to 375°F (190°C). Unroll 1 sheet (17 oz) puff pastry and press into a 9-inch pie dish, trimming excess edges. Prick the bottom with a fork and bake for 15 minutes until golden. Remove from oven and let cool.
Step 2: In a medium bowl, whisk together 2 large eggs, 1/2 cup milk, 1/4 tsp salt, 1/8 tsp black pepper, and a pinch of nutmeg until smooth.
Step 3: Stir in 1/2 cup cottage cheese, 1/4 cup shredded Gruyère, 1/4 cup grated Parmesan, 1/4 cup chopped sun-dried tomatoes, and 2 tbsp chopped fresh basil until fully combined.
Step 4: Pour the filling into the pre-baked crust, spreading evenly.
Step 5: Bake at 375°F for 25-30 minutes until the center is set and top is golden. Let rest 10 minutes before slicing.