Tomato Mozzarella Pasta Quiche (Cozy Weeknight Bake, 55 Min)

If you can’t decide between a flaky quiche, a bubbly pasta bake, or a golden cheese gratin, this tomato mozzarella pasta quiche is my little love letter to all three at once. It’s the kind of dish I turn to when I want dinner to feel a bit special without babysitting the stove for hours.

Fun fact: quiche as we know it actually started in the medieval kingdom of Lothringen (the region we now call Lorraine, France), where home cooks poured egg custard into bread-dough shells long before butter-rich puff pastry became the star.

Why this recipe works

• Puff pastry crisps up into a shatter-crisp golden shell that plays beautifully against the soft, creamy filling on top.
• Cooked pasta soaks up the eggy custard as it bakes, so every forkful is tender and rich rather than dry.
• Two cheeses do two different jobs: mozzarella melts into pillowy pockets while Emmental browns into a nutty, gratinéed crust.
• It’s my favorite way to rescue leftover pasta from the back of the fridge and turn it into something you’d proudly serve to friends.
• You can prep it ahead, slice it cold for lunchboxes, or gently reheat it for a fuss-free family dinner.

Ingredients

• 1 sheet all-butter puff pastry (230 g)
• 300 g cooked pasta (penne, macaroni, or fusilli)
• 200 g diced tomatoes, fresh or well-drained from a can
• 150 g mozzarella cheese, cut into small cubes
• 80 g Emmental cheese, grated
• 3 large eggs
• 200 ml heavy cream
• 100 ml milk
• 10 g fresh basil or parsley, finely chopped
• 1 tablespoon olive oil
• 4 g fine salt
• 2 pinches freshly cracked black pepper
• 1 pinch oregano or herbes de Provence

Instructions

Step 1: Warm the oven and line the pan

Set your oven to 180°C (350°F) so it has plenty of time to come up to a steady, even heat. Unroll the puff pastry into a 9–10 inch tart or quiche dish, easing it gently into the corners and up the sides without stretching. Trim any messy overhang, then prick the base all over with a fork so it stays flat instead of ballooning as it bakes.

Step 2: Prep your pasta and tomatoes

If your cooked pasta has clumped together in the fridge, run your fingers through it to loosen every piece — this really matters, because the custard needs little pathways to trickle down. Give your diced tomatoes a good drain (I sometimes even press them gently in a sieve) so the finished quiche stays sliceable and never soggy.

Step 3: Toss the savory filling

In a roomy bowl, combine the pasta, drained tomatoes, cubed mozzarella, half of the grated Emmental, olive oil, chopped fresh herbs, and the pinch of oregano. Fold everything together with a light hand so the mozzarella cubes stay intact and the pasta doesn’t break — you want visible layers of color once it’s sliced.

Step 4: Whisk the custard

In a second bowl, crack in the eggs and whisk them until the yolks and whites are fully blended. Pour in the cream and milk, then season with the salt and black pepper. Whisk again until you have a silky, pale-yellow custard with no ropey streaks of egg white left behind.

Step 5: Layer and pour

Tip the pasta mixture into your prepared pastry shell and press it down lightly so it settles into an even layer. Slowly pour the egg custard over the top, working in a circular motion so it seeps into every gap between the noodles. Finish with a generous shower of the remaining Emmental across the surface.

Step 6: Bake and rest

Slide the quiche onto the middle rack and bake for 35 to 40 minutes, until the top is deeply golden, the center barely wobbles when you nudge the pan, and the pastry edges look crisp and lacquered. Scatter over the reserved fresh basil or parsley the moment it comes out, then let it rest 5 to 10 minutes so the custard sets enough to slice cleanly.

Nutrition information

• Calories: 465 per slice (based on 6 servings)
• Protein: 18 g
• Carbohydrates: 32 g
• Fat: 29 g
• Saturated fat: 15 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 480 mg

Pro tips for the best tomato mozzarella pasta quiche

• Keep the puff pastry cold right up until it hits the oven — a chilled sheet puffs into far more defined, flaky layers than one that’s gone limp on the counter.
• Leave a little breathing room at the top of the pan; overfilling is the fastest route to custard bubbling over and burning onto the base of your oven.
• Let the quiche rest before slicing. I know it’s tempting, but cutting too early lets the filling slump instead of holding its beautiful layers.
• Taste your pasta mixture before adding all the salt — between the cheeses and the pastry, the seasoning creeps up on you.
• Blot fresh tomatoes with a paper towel after dicing to pull out extra water and concentrate that summery flavor.

Frequently asked questions

Can I make this quiche ahead of time?

Absolutely. Bake it fully, let it cool to room temperature, and store it covered in the fridge. Reheat gentle slices in a 160°C (325°F) oven for 15–20 minutes, or enjoy them at room temperature for a picnic-style lunch.

Can I swap the puff pastry for shortcrust?

Yes, a butter shortcrust works beautifully and gives you more of a classic quiche texture. Blind-bake it for about 10 minutes before adding the filling so the base doesn’t turn gummy under the custard.

What other cheeses can I use?

Gruyère is my top pick if you want a nuttier finish, sharp cheddar amps up the savory factor, and a few crumbles of goat cheese add a tangy surprise. Just keep the total cheese amount similar so the custard sets properly.

How do I add extra vegetables or protein?

Fold in cooked, well-drained additions like sautéed zucchini, wilted spinach, mushrooms, diced ham, or shredded rotisserie chicken. Smoked salmon is lovely too, but I like to drape it over the top after baking so it stays silky.

Can I freeze leftovers?

You can. Wrap cooled slices tightly in plastic and then foil, and freeze for up to 2 months. Thaw overnight in the fridge, then reheat in a moderate oven so the pastry crisps back up instead of turning soggy in the microwave.