Puff Pastry Quiche Recipe

Puff pastry quiche arranged with a pie server.

5 from 5 votes

Whether you're looking for a quick breakfast or a hearty dinner, this puff pastry quiche recipe is sure to satisfy. Made with a frozen puff pastry crust and a delicious spinach & feta filling, this vegetarian quiche is easy to make and full of savory flavor. You can also use mini muffin tins to make bite-sized quiches for a fun appetizer or snack.

Prep Time10

Cook Time40

Total Time50

Course: Breakfast, Main Course

Cuisine: American, French

Servings: servings

Calories: 308kcal

Author: MaryAnne

Equipment

1 9" pie pan

Ingredients

1 sheet frozen puff pastry, thawed
2 Tablespoons extra-virgin olive oil
2 shallots, diced
3 garlic cloves, minced
5 ounces fresh baby spinach (or 10 ounces frozen spinach, thawed and drained)
1 teaspoon fresh lemon juice
2 teaspoons lemon zest (about 1 lemon)
6 large eggs
1 cup milk or half & half
½ teaspoon salt
¼ teaspoon black pepper
½ cup feta cheese, crumbled
2 Tablespoons fresh parsley, chopped (optional)

Instructions

Preheat oven to 400 degrees F. and lightly grease a 9" pie pan with non-stick cooking spray.
Place a piece of parchment paper onto a large cutting board and carefully unfold thawed pastry. Use a rolling pin to smooth out pastry and fit it to a 9" pie pan (I find that one end needs to be elongated by an inch or so).
Transfer to prepared pan and trim pastry to fit pan. Use a fork to poke several holes on the bottom of pastry. Use the same fork or your fingers to crimp pastry edges. Place in refrigerator to keep cold.
Heat oil in a large skillet over medium heat. When oil is hot, add diced shallots and cook, stirring occasionally, until tender and translucent, around 5 minutes. Add garlic and cook for an additional minute.
Add spinach and cook, tossing continuously, until wilted, about 2-3 minutes. Stir in lemon juice, lemon zest, and remove from heat.
In a large bowl, whisk eggs, milk, salt, and pepper. Set aside.
Pull prepared puff pastry from the fridge and transfer spinach mixture into pastry shell. Pour egg mixture on top, then sprinkle with crumbled feta cheese.
Place pie pan on a rimmed baking sheet. Loosely cover the pan with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 20 minutes, until the quiche is set (with a slight jiggle in the middle) and the crust is golden brown.
Let the quiche rest for 10 minutes before serving. Garnish with chopped parsley (if using), and serve for breakfast, brunch, or as a main course accompanied with a side salad. Enjoy!

Notes

Storage: Place in an airtight container and store in the refrigerator for up to 4 days.

How to freeze: After quiche is completely cooled, wrap each slice individually in aluminum foil and then place the slices in a freezer-safe bag. Store in the freezer for up to 3 months. To thaw, place in refrigerator overnight.

How to reheat quiche: You can microwave your quiche, but I recommend reheating in the oven if you have the time for the optimal flaky texture. See my post on how to reheat quiche for the best methods and detailed instructions.

Bake quiche until custard is set but slightly jiggly. For perfectly cooked quiche, the custard edges should be set but the middle will still be slightly jiggly. You can use a knife to test the center if you're not sure (the knife should come out clean).

Whisk those eggs. Make sure you whisk your eggs for a few minutes (2-3) to really incorporate air into them. This will create a light and fluffy custard for our quiche.

Let it rest. After taking your quiche out of the oven, let it rest for at least 10 minutes before slicing. This allows the custard to set up and makes it easier to slice and serve.

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