Spinach, Sun-Dried Tomato & Basil Puff Pastry Quiche
The New Year is all about fresh starts, and what better way to kick it off than with a nourishing, flavorful breakfast that’s as beautiful as it is easy to prepare? This Sun-Dried Tomato & Basil Puff Pastry Quiche is not just a crowd-pleaser but also a dish you can make ahead, so you can wake up on New Year’s Day stress-free and ready to embrace the year ahead.
Sun-dried tomatoes are packed with yang energy, which helps warm the body and stimulate digestion. In TCM, they’re also seen as a great way to nourish the Heart and support circulation. Their sweet and slightly sour flavor balances out richer ingredients, making this quiche both light and satisfying.
Fragrant and aromatic, basil is known in TCM for its ability to promote qi circulation and dispel dampness, which often accumulates during the cooler months. Its warming nature pairs perfectly with the other ingredients to create a balanced dish that supports digestion and uplifts your spirit.
Eggs are considered a highly nourishing food in TCM, often associated with building Blood and supporting the Yin. They are easily digestible and provide sustained energy—ideal for starting the day on the right foot.
TCM emphasizes the importance of maintaining a calm, balanced state of mind, especially in the morning. By preparing meals in advance, you reduce stress and allow your body to focus on energizing and detoxifying, two processes that TCM links to the Liver and Spleen's morning functions. A make-ahead quiche like this one helps you align with your body’s natural rhythms, making it easier to start the day fresh and centered.
INGREDIENTS
1 frozen puff pastry sheet, defrosted
3-4 cups fresh spinach, finely chopped
½ cup drained sun-dried tomato halves, chopped
⅓ cup loosely packed basil leaves, chopped
6 large eggs for quiche, plus 1 additional egg for egg wash
⅓ cup cottage cheese
⅓ cup milk of choice (I suggest dairy milk or unsweetened almond milk)
½ teaspoon kosher salt
Lots of freshly ground black pepper
2 ounces shredded sharp cheddar cheese
2 ounces feta cheese or goat cheese, crumbled (about ½ cup)
INSTRUCTIONS
Preheat the oven to 375 degrees F. Spray a 9-inch pie pan with nonstick cooking spray.
Prepare the crust: On a lightly floured surface, roll out the thawed puff pastry crust so that it will fit the bottom width of your pie pan. (If it isn’t thawed yet and is completely frozen, wrap it in a paper towel and microwave for 10-15 seconds to easily thaw.)
Place rolled out puff pastry 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. Tuck the crust edges so that the puff pastry rests just on the pie dish but doesn’t spill over the edges of the top, otherwise it will be difficult to remove.
Prepare quiche: In a medium bowl, whisk together the eggs, cottage cheese, milk and salt and pepper until well combined.
Add spinach, sundried tomatoes and basil to the bottom of the puff pastry. Pour the egg mixture over the top. Top with shredded cheddar, crumbled feta and extra black pepper.
Make the egg wash: In a small bowl, whisk together one egg. Brush the crust of the puff pastry.
Bake the quiche: Add quiche to the oven and bake for 35 to 40 minutes until eggs are set and no longer jiggly (a very slightly jiggly is fine!) and puff pastry crust is golden brown. I recommend checking at about 25 to 30 minutes in to make sure your puff pastry crust isn’t getting too brown or burning. Mine was fine throughout the entire process but all ovens are unique and run at slightly different temperatures. If it is getting too brown or starting to burn, simply tent the crust with foil.
photo and recipe inspiration to Ambitious Kitchen
