Spinach, Sun-Dried Tomato Puff Pastry Quiche
Delicious spinach and sun-dried tomato puff pastry quiche packed with plenty of protein from eggs and cottage cheese. This easy, veggie-packed puff pastry quiche is ready in about 30-35 mins but the oven does most of the work.
Ingredients 12
1 frozen puff pastry sheet, defrosted
3 ‒ 4 cups spinach, fresh, finely chopped
1⁄2 cup sun-dried tomato halves, drained, chopped
4 ‒ 5 eggs, large
1⁄3 cup cottage cheese
1⁄3 cup milk, of choice
1 tsp mixed dried herbs
salt
freshly ground black pepper, lots
1⁄2 cup grated mozzarella, freshly grated
1⁄2 cup cheddar cheese
egg wash
1 egg, large
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Method 7
Preheat the oven to 180 degrees c. Spray a 9-inch pie pan with nonstick cooking spray.
On a lightly floured surface, roll out the thawed puff pastry crust so that it will fit the bottom width of your pie pan.
Place rolled out in the greased pie pan, trimming any edges that go over the sides and press those back into any gaps in the pie dish so the pan is completely covered.
In a medium bowl, whisk together the , , ,,salt and pepper until well combined.
Add , to the bottom of the puff pastry. Pour the mixture over the top. Top with and
Make the egg wash: In a small bowl, whisk together one egg. Brush the crust of the puff pastry.
Add to the oven and bake for 35 to 40 minutes until are set and no longer jiggly and puff pastry crust is golden brown.
Kanika's Kitchen's tips
Perfect for a busy weeknight and the leftovers are so good for next day lunch.
