Spinach Sun-Dried Tomato Basil Quiche (Print Version)
# Ingredients:
→ Crust
01 -
1 sheet frozen puff pastry, thawed
→ Filling
02 -
3 to 4 cups fresh spinach, finely chopped
03 -
120 grams sun-dried tomatoes, drained and chopped
04 -
20 grams fresh basil leaves, chopped
05 -
6 large eggs
06 -
80 grams cottage cheese
07 -
80 milliliters milk of choice, dairy or unsweetened almond
08 -
0.5 teaspoon kosher salt
09 -
Freshly ground black pepper, to taste
10 -
55 grams sharp cheddar cheese, shredded
11 -
60 grams feta or goat cheese, crumbled
→ Egg Wash
12 -
1 large egg, beaten
# Instructions:
01 -
Preheat oven to 190°C. Lightly grease a 23-centimeter pie pan with nonstick cooking spray.
02 -
On a lightly floured surface, roll out thawed puff pastry sheet to fit the base and sides of the pie pan. Place the pastry in the prepared pan, trimming and pressing any excess to achieve an even edge.
03 -
In a medium bowl, whisk together eggs, cottage cheese, milk, salt, and freshly ground black pepper until fully combined.
04 -
Distribute chopped spinach, sun-dried tomatoes, and basil evenly over the puff pastry base.
05 -
Pour the egg mixture over the vegetables. Top with shredded cheddar, crumbled feta or goat cheese, and additional black pepper as desired.
06 -
Whisk 1 egg in a small bowl and brush it along the exposed pastry edges.
07 -
Bake for 35–40 minutes, or until the filling is set and the puff pastry is golden brown. If the crust browns too quickly, cover the edges loosely with foil.
# Notes:
01 -
Use well-drained sun-dried tomatoes to prevent excess moisture in the filling.