Puff Pastry Mini Quiche with Cottage Cheese
This puff pastry mini quiche with cottage cheese recipe is moist, fluffy and packs a lot of flavor in a small little bundle! They are perfect for a special brunch or a make ahead option for breakfast on the go.
Why You’ll Love These Mini Quiches with Puff Pastry
- Easy: Super easy to make.
- Protein Boost: The addition of cottage cheese makes these mini quiches higher in protein than traditional versions.
- Single-Serve Convenience: Individually wrapped, these puff pastry egg cups make serving (and storing leftovers) simple and stress-free.
- Freezer-friendly: Bake up a batch now and freeze extras; they reheat beautifully for quick breakfasts or post-workout snack.
As a mom of two, I’ve learned that the word ‘quiche’ can sound a little too formal for picky eaters. To make it more approachable, I simply tell my kids they’re having ham and cheese egg muffins! Something about the word muffins always wins kids over.
How Do You Keep Quiche From Having a Soggy Bottom?
The key to avoiding the dreaded ‘soggy bottom’ in a puff pastry mini quiche like this is to make sure the pastry bakes long enough to crisp. During baking, sneak a peek by peeling back the parchment to check to see if the bottom is golden brown. If not, bake for a few more minutes. Don’t worry, baking the eggs in the muffin pan for the longer bake time will not dry out the egg filling; they will stay fluffy and moist thanks to the cottage cheese.
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Table of Contents
- Why You’ll Love These Mini Quiches with Puff Pastry
- How Do You Keep Quiche From Having a Soggy Bottom?
- Can I Freeze Quiche With Puff Pastry?
- Ingredients
- How to Make Puff Pastry Mini Quiche with Cottage Cheese
- What Can I Serve Alongside These Make-Ahead Brunch Cups?
- ★ Expert Tips
- Puff Pastry Mini Quiche with Cottage Cheese FAQs
- More Recipes You’ll Love
Can I Freeze Quiche With Puff Pastry?
Yes! This puff pastry mini quiche recipe freezes really well. Allow the quiches to cool and place them individually wrapped in an air-tight container or zippered freezer bag. They can be frozen for up to 3 months.
Ingredients
- Puff Pastry: Store-bought frozen sheets create a crisp golden crust for these mini quiches.
- Eggs: Create a light and fluffy quiche base.
- Cottage Cheese: Adds protein and keeps the baked eggs moist.
- Gruyère: excellent for melting, it’s a classic addition to this mini style Quiche Lorraine.
- Black Forest Ham: Sliced deli ham or diced, it adds a subtle, salty, smoky flavor.
- Green Onions, Garlic Powder & Nutmeg: Bring added depth of flavor to the egg filling.
Refer to the printable recipe card below for ingredient quantities and detailed instructions.
How to Make Puff Pastry Mini Quiche with Cottage Cheese
1. Cut pastry squares: Roll out the puff pastry and cut into even sized squares.
2. Press the squares into the base of the muffin tins
3. Blend eggs, cottage cheese, and seasonings until smooth.
4. Evenly divide the ham and green onions amongst the chilled puff pastry cups
5. Sprinkle Gruyère cheese on top.
6. Fill pastry cups 3/4 full with the egg mixture and bake at 350°F for 30 minutes.
What Can I Serve Alongside These Make-Ahead Brunch Cups?
For a simple but satisfying brunch, a green leafy salad pairs beautifully with the richness of this puff pastry mini quiche recipe. You could also serve them alongside my Tropical Banana and Peach Smoothie with Papaya, which adds a refreshing contrast to your brunch spread.
★ Expert Tips
- Keep the pastry chilled: Keep it refrigerated when not in use; it bakes up better. If it starts to soften while working with it, pop it in the freezer for a few minutes.
- Avoid soggy bottoms: Pull back the parchment slightly. If the dough looks underdone at the bottom, pop the quiches back in the oven (covered) and bake until golden.
- Cool before freezing: To prevent condensation and ice crystals from forming on the quiche.
- To reheat: For best texture, warm in the Air Fryer or toaster oven. Avoid using the microwave (unless you’re in a hurry) as it can make the pastry soggy.
- Batch prep: Double the recipe and add a variety of different fillings to the second batch, such as bacon, sausage, spinach, leek, cheddar, and feta. Stock your freezer and quickly reheat for busy mornings.
Puff Pastry Mini Quiche with Cottage Cheese FAQs
Can You Make This Mini Quiche with Puff Pastry Ahead of Time?
Yes! These mini ham and cheese quiches can be made a day or two in advance and stored in the refrigerator. They reheat beautifully in the oven or air fryer, making them perfect for meal prep, brunch spreads, or quick weekday breakfasts.
Yes, since the cottage cheese is completely blended into the egg mixture, it bakes up smooth and creamy (like a traditional ham and Gruyère quiche made with heavy cream). They freeze perfectly without any change in texture.
You can easily swap out ingredients to suit your taste. Try cooked bacon instead of ham, swap the Gruyère for cheddar, or change it up entirely and make a batch of mini spinach and feta quiche with puff pastry by substituting feta for the cheese and adding a tablespoon of chopped fresh spinach in place of the ham. This article explains the different types of cheese and their benefits, so that you can experiment with different kinds of cheese.
Puff Pastry Mini Quiche with Cottage Cheese
Ingredients
- 18-ounce package frozen puff pastry sheets
- 6 large eggs
- 1 cup (226g) cottage cheese (4%)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon ground nutmeg
- ½ cup (80g) diced black forest ham
- 3 green onions thinly sliced
- ¾ cup (68g) shredded Gruyère cheese
- Optional garnish: thinly sliced green onion green and light green parts only
Equipment
Instructions
- Allow the puff pastry sheets to partially thaw (enough that they can be rolled out without breaking). Keep them refrigerated until needed.
- Preheat the oven to 350°F.
- Cut 18, 4-inch squares from parchment paper and set aside.
- Remove 1 sheet of puff pastry from the refrigerator and place it on a large sheet of parchment paper. Roll it out so it measures 10 inches by 10 inches square.
- Cut the puff pastry into 9 equal squares.
- Place a square of puff pastry onto the square of parchment paper and firmly press it into the well of the muffin tins to create a cup shape. Place the muffin tin in the freezer to chill until needed. Repeat steps 4 to 6 with the second sheet of puff pastry.
- While the dough chills, add the eggs, cottage cheese, salt, pepper, garlic powder, and ground nutmeg to a blender and blend until smooth.
- Remove the muffin tins from the freezer and equally divide the ham amongst the 18 cups. Repeat with the green onion and Gruyère cheese in that order.
- Pour the egg mixture into the cups about ¾ full. Don’t overfill them!
- Bake for 20 minutes, then cover with aluminum foil and continue baking for an additional 8-10 minutes. The tops should be puffed up and golden brown (and the bottoms of the puff pastry fully cooked). Depending on the weight of your muffin tin, this process may take longer or shorter, so it’s best to check the doneness of the puff pastry at about 8 minutes and adjust cooking time as needed.
- Garnish with sliced green onion if desired and serve warm.
Notes
Nutrition
I love the added cottage cheese for a bit more protein.
This was so easy and so good!! Great flavor and would be so good for any brunch or Sunday breakfast or make ahead and reheat during busy weekdays! I loved it.
I’m so glad you loved them! That’s exactly what I love about these; easy, flavorful, and perfect for any kind of morning. Thanks for making them! 🥰