Spinach Sun-Dried Tomato Basil

This Spinach Sun-Dried Tomato and Basil Puff Pastry Quiche is the kind of savory brunch dish that always disappears first on my table. Flaky puff pastry supports a fluffy egg custard, vibrant greens, and creamy tangy cheese. Whenever I need something impressive yet forgiving for a gathering this is what I turn to because it never fails me.

Every time I serve this my friends are convinced it took much longer to prepare than it actually did. The combination of spinach sun-dried tomatoes and basil always reminds me of summers spent cooking with my sister when we first discovered how versatile quiche could be.

Ingredients

• Frozen puff pastry sheet: Use a quality brand for consistent flakiness and a buttery flavor
• Fresh spinach: Trimmed and finely chopped for even cooking Bright flavor and nutrients
• Sun-dried tomato halves: Drained and chopped for tangy depth Look for tomatoes in olive oil for the best texture
• Fresh basil leaves: Loosely packed and chopped Adds aromatic sweetness Use bright green leaves free of dark spots
• Large eggs: The foundation of the filling Opt for pasture-raised eggs with rich yellow yolks
• Cottage cheese: Creamy and lightens the custard Use small curd if possible
• Milk of choice: Any dairy or unsweetened almond Ideal for a creamy base without overpowering
• Kosher salt: For seasoning with clean flavor
• Freshly ground black pepper: Adds a gentle bite and aroma
• Sharp cheddar cheese: Shredded Delivers rich and bold flavor Aged cheddar melts beautifully
• Feta cheese or goat cheese: Crumbled for tangy bites Use high-quality feta or creamy goat cheese
• Large egg: For the egg wash which gives the crust sheen and helps it brown evenly

Step-by-Step Instructions

Preheat and Prepare the Pan:

Set your oven to three hundred seventy five degrees Fahrenheit and coat a nine inch pie pan with cooking spray to prevent sticking

Roll Out the Puff Pastry:

On a lightly floured surface work the puff pastry sheet just enough so it fits the bottom of the pie pan If it is still a bit stiff soften in the microwave for up to fifteen seconds Do not overroll or the layers will compress

Fit the Pastry In:

Gently move the pastry into the pie pan letting it drape and easing it in so there are no air pockets Press the pastry into the edges Trim excess and patch up any tears so the sides are even

Make the Egg Filling:

In a medium bowl whisk together all six eggs cottage cheese milk salt and black pepper Whisk until totally smooth so there will be no curdling while baking

Layer the Greens:

Evenly scatter the chopped spinach sun-dried tomato pieces and fresh basil onto the pastry base Spread them apart so every slice will have plenty of flavor

Add the Cheeses and Pour Filling:

Carefully pour the egg mixture over the layered greens Sprinkle shredded cheddar and crumbled feta evenly on top Finish with a generous shake of black pepper

Brush the Crust:

Crack the final egg in a small bowl and beat lightly With a pastry brush coat the edge of the pastry exposed above the filling with egg wash for shine and color

Bake:

Bake in the middle rack for thirty five to forty minutes Check after thirty minutes If the edges are browning too fast cover them loosely with foil The quiche is ready when the filling is set and the crust is puffed and golden Wait at least ten minutes before slicing for clean pieces

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I always get excited about the burst of flavor from the sun-dried tomatoes They bring the kind of tang and sweetness that keeps every bite interesting and I will never forget my nephew announcing at the table that this was the first time he loved spinach in something

Storage Tips

Once cooled slice the quiche and store pieces in an airtight container in the fridge It will keep fresh for three days For longer storage wrap slices tightly and freeze up to one month When ready to eat reheat gently in a low oven to crisp up the crust again Avoid microwaving for best texture

Ingredient Substitutions

You can swap fresh spinach for baby kale or chard if that is what you have on hand If you prefer a milder flavor use mozzarella in place of cheddar Goat cheese offers tang while feta offers sharpness Both work beautifully Almond or oat milk can be swapped for dairy milk just make sure it is unsweetened

Serving Suggestions

Quiche is best served warm but is also lovely at room temperature I often pair it with a crisp green salad with lemon vinaigrette or a handful of sweet cherry tomatoes For brunch it shines alongside fruit salad or a simple potato hash For dinner a cup of soup turns this into a comforting meal

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This quiche is a beautiful harmony of simple ingredients elevated into something extraordinary. Make it a part of your next gathering and watch it disappear!

Frequently Asked Questions

→ Can I use frozen spinach instead of fresh?

Yes, thaw and squeeze out excess moisture from frozen spinach before using to prevent a soggy result.

→ What kind of cheese works best?

Sharp cheddar and feta provide great flavor, but goat cheese or Swiss can also be delicious alternatives.

→ Is it possible to make this ahead?

Absolutely. Assemble and refrigerate, then bake when ready. Reheat leftovers for a quick meal.

→ Do I need to blind bake the pastry?

No blind baking is needed. The puff pastry will crisp up nicely while baking with the filling.

→ How can I make this dairy-free?

Use plant-based milk and substitute regular cheese with dairy-free alternatives for a similar texture.