Individual Vegetable Puff Pastry Quiche Recipe

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This vegetable puff pastry quiche is so light and fluffy! It's a perfect choice for an easy portion-controlled breakfast and has tons of flavor. Using a little puff pastry as a base, and filling with your favorite vegetables, you can easily create the ultimate brunch menu with this as the star of the show!

orange ramekin filled with puff pastry quiche on wood table

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Veggie Quiche Recipe
What Goes With Puff Pastry Quiche?
Ingredients
Handy Kitchen Tools
How to Make Puff Pastry Quiche
Frequently Asked Questions
More Easy Recipes
📖 Recipe

Veggie Quiche Recipe

This quiche is packed with flavor and perfect for any occasion. Whether you’re looking for a quick weeknight meal or something special to serve at your next get-together, this recipe is sure to please. While traditionally a breakfast option, I love serving this any time of the day. It's even great to tuck into a lunchbox with some fresh fruit.

The puff pastry crust makes this quiche extra special – it’s crispy and buttery, and the perfect contrast to the creamy filling. You won’t be able to resist taking a bite!

If you want a more traditional egg breakfast, you might like this easily loaded vegetable frittata. It isn't in individual portions, but it can and will be a new favorite on your menu!

5 puff pastry quiches on wire rack with bowl of ketchup

What Goes With Puff Pastry Quiche?

Quiche is one of my favorite breakfast dishes because it can be an all-in-one meal. If you want something a bit more substantial or happen to be serving as part of a brunch, there are tons of options to serve alongside this.

Some of my favorites are this oven-baked bacon, ham, sausage, or Canadian bacon. Of course, blueberry muffins, some fresh strawberry bread, or even a side of cottage fries or tater tot waffle sticks can be a great side. And to round it out, a bit of our homemade Instant Pot yogurt can be a great addition.

puff pastry quiche in ramekin on black table

Ingredients

1 tablespoon butter
½ medium white onion
1 tablespoon minced garlic
½ cup chopped brussels sprouts
3 cups baby spinach
½ teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
2 eggs
½ cup shredded cheddar cheese
¼ cup feta cheese
¼ cup heavy cream
⅓ cup mayonnaise
1 package puff pastry
1 tablespoon fresh thyme

three individual quiche on black plate with spinach and tomato

Handy Kitchen Tools

hand holding quiche dipped in ketchup above square plate

How to Make Puff Pastry Quiche

Preheat the oven to 400°F/200°C. Then, roll out the thawed puff pastry and cut it into 4 portions then set aside while you prepare the filling.

knife cutting puff pastry on white cutting board

Melt the butter over medium heat in a medium skillet then add the garlic and onions.

onions being poured into skillet with butter

Saute the vegetables for 2 to 3 minutes, stirring regularly, until the onions are translucent.

Add in the Brussels sprouts and baby spinach, then stir to combine until the spinach begins to wilt.

white bowl of spinach being dumped into black skillet

Season with salt, black pepper, and paprika, then continue cooking until the spinach is totally wilted and the sprouts are tender around 4 minutes total. Stir regularly to prevent burning.

spices being added to skillet of brussels sprouts and spinach

Beat the eggs together with the heavy cream and mayonnaise in a small bowl. Add salt and pepper to taste if desired.

Then stir in the cheddar and feta cheese and set the mixture aside.

hand holding bowl of feta above bowl of eggs

Spray each ramekin with non-stick spray or brush with melted butter.

pastry brush adding butter to inside ramekin

Place one of the pieces of puff pastry into each ramekin.

Then divide the veggie mixture between the 4 ramekins.

blue spoon adding vegetables into puff pastry

Pour the egg mixture over the vegetables. Top with fresh thyme as desired.

To make it easier to transfer out of the oven, place the ramekins on a baking sheet then bake for 45 minutes until the puff pastry is golden and the egg mixture is cooked through.

puff pastry quiche out of ramekin on wire rack

Note: Depending upon your oven, this may cook faster, so start at 30 minutes and check every 5 minutes until the egg is cooked through.

spoon of quiche being held above orange ramekin on wood cutting board

Frequently Asked Questions

Do I Thaw The Puff Pastry First?

Yes, I recommend thawing the puff pastry for at least 20 to 30 minutes before unfolding and cutting to put into the ramekins. This will help make it easier to mold the pastry into the ramekin and will help it cook better and faster.

Should You Blind Bake Puff Pastry For Quiche?

While I do not pre-cook the puff pastry, you can if you want to make sure it doesn't get soggy. However, it does run a risk of burning for being in the oven too long waiting for the eggs to cook. I suggest following the recipe as shown for the best results.

How Do You Keep Puff Pastry From Getting Soggy on the Bottom?

There are a few ways to help prevent the puff pastry from getting soggy on the bottom. I recommend cooking the vegetables before adding to the mixture to release any liquid before you bake. This will help prevent the crust from getting soggy as the eggs cook.

Do I Have to Use Puff Pastry?

I love the flaky airy texture of using puff pastry. It takes this vegetable quiche to a new level. You don't have to use puff pastry in this recipe. You can use pie crust, either store-bought or homemade. You can also make a biscuit dough as a crust. Other options include using a ready-made pizza dough or even crescent roll dough. All can work wonderfully as a base for a quiche.

What Vegetables Should I Add to My Veggie Quiche?

There are a lot of vegetables that can be used to make a veggie quiche. I am using spinach, brussels sprouts, garlic, and onions. Other options include using carrots, potatoes, mushrooms, broccoli, asparagus, cauliflower, green beans, or even using kale or swiss chard in place of the spinach. In the summer months, I like to add in zucchini or squash, and in all a bit of butternut squash or even acorn squash can be a great addition to this dish.

two orange ramekins of quiche on wood cutting board

More Easy Recipes

Breakfast is the most important meal of the day, and that means I am always looking for something new and tasty to serve. Below are some great options that add tons of flavor to your mornings. Make sure that you bookmark the recipes, print them out, or pin them to your Pinterest breakfast boards.

📖 Recipe

Yield: 4

Individual Vegetable Puff Pastry Quiche Recipe

A simple vegetable puff pastry quiche recipe for brunch has never been better!

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Ingredients

1 tablespoon butter
½ medium white onion, chopped
1 tablespoon minced garlic
½ cup chopped brussels sprouts
3 cups baby spinach
½ teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
2 eggs
½ cup shredded cheddar cheese
¼ cup feta cheese
¼ cup heavy cream
⅓ cup mayonnaise
1 package puff pastry
1 tablespoon fresh thyme

Instructions

Preheat the oven to 400°F/200°C then unfold the puff pastry and cut it into 4 equal portions then set it aside.
In a non-stick skillet, add the butter and melt it over medium heat.
To the skillet, add the garlic and onions, and cook them for 2 to 3 minutes, until translucent.
Then add in the baby spinach and brussels sprouts.
Add the salt, black pepper, and paprika and stir to combine then cook until the spinach wilts, approximately 3 to 4 minutes.
In a small bowl, whisk the eggs.
Add the heavy cream and mayonnaise then whisk to combine.
Stir in the cheddar and feta then set it aside.
Brush the ramekins with butter or spray with non-stick spray, then place a piece of the puff pastry inside each ramekin.
Spoon the veggie mixture on top of the puff pastry, dividing it among each ramekin.
Then divide the egg mixture into the ramekins covering the vegetables.
Top with fresh thyme.
Place the ramekins on a baking sheet to easily transfer them to the oven, then bake for 45 minutes until the pastry is puffed and the egg mixture is cooked through.