If you love creamy pasta bakes, flaky quiches, and cheesy gratins, this pasta gratin quiche with tomatoes and mozzarella is about to become your new favorite recipe. It’s everything we crave in comfort food—crispy puff pastry, tender pasta, juicy tomatoes, and layers of melty cheese—all baked into one elegant yet incredibly easy dish.
This recipe is a brilliant example of how simple pantry staples can be transformed into something special. Whether you’re cooking for your family, hosting a casual brunch, or looking for a clever way to use leftover pasta, this quiche delivers big flavor with minimal effort. It’s rustic, satisfying, and versatile enough for lunch, dinner, or even a make-ahead meal for busy weekdays.
Let’s dive into why this dish works so well, who it’s perfect for, and how you can customize it to suit your taste.
Why You’ll Love This Pasta Gratin Quiche
This recipe is a hybrid—part quiche, part pasta bake, part gratin—and that’s exactly what makes it so irresistible. The puff pastry forms a buttery, crisp base, while the filling is creamy and rich without being heavy. Tomatoes add freshness and acidity, mozzarella brings that signature stretch, and Emmental gives the dish its golden, gratinéed finish.
What makes it special:
- Comforting yet refined – Homey enough for weeknights, elegant enough for guests
- Great use of leftovers – Perfect for cooked pasta from the day before
- Customizable – Endless variations with vegetables, proteins, and cheeses
- Make-ahead friendly – Ideal for meal prep or entertaining
Who This Recipe Is For
This pasta gratin quiche is ideal for:
- Home cooks who want something comforting but a little different
- Busy families needing a filling, all-in-one meal
- Students or beginners looking for a forgiving, flexible recipe
- Anyone who loves cheesy, oven-baked dishes
It’s also a great option if you’re feeding a crowd or need a dish that tastes just as good reheated the next day.
Ingredients for Pasta Gratin Quiche with Tomatoes and Mozzarella
Here’s everything you’ll need to make this recipe successfully:
- 1 sheet of all-butter puff pastry (230 g)
- 300 g cooked pasta (penne, macaroni, or fusilli)
- 200 g diced tomatoes (fresh or well-drained chopped tomatoes)
- 150 g mozzarella cheese, cut into cubes
- 80 g grated Emmental cheese
- 3 eggs
- 20 cl heavy cream
- 10 cl milk
- 10 g fresh basil or parsley, chopped
- 1 tablespoon olive oil
- 4 g salt
- 2 pinches black pepper
- 1 pinch oregano or herbes de Provence
Kitchen Equipment You’ll Need
Before you start, gather these tools for a smooth cooking process:
- Tart pan or quiche dish (9–10 inches)
- Mixing bowls (at least two)
- Whisk
- Fork (for pricking pastry)
- Cutting board and knife
- Measuring cup
- Oven
Step-by-Step Directions
1. Prepare the Oven and Pastry
Preheat your oven to 180°C (350°F). This temperature ensures the puff pastry cooks evenly and turns golden without burning.
Line your tart pan with the puff pastry, gently pressing it into the corners and up the sides. Trim any excess if needed. Prick the base with a fork to prevent puffing during baking.
2. Prep the Pasta and Tomatoes
If your cooked pasta has clumped together, separate it gently with your fingers. This step is important so the egg mixture can flow evenly later.
If you’re using canned or chopped tomatoes, drain them thoroughly. Excess moisture can make the quiche soggy, so don’t skip this step.
3. Mix the Filling Base
In a large bowl, combine:
- Cooked pasta
- Diced tomatoes
- Cubed mozzarella
- Half of the grated Emmental
- Olive oil
- Fresh herbs and dried oregano
Mix gently so you don’t break the pasta or mozzarella too much.
4. Assemble the Quiche
Spoon the pasta mixture into the prepared tart shell, pressing it down lightly to create an even layer.
In a separate bowl, whisk together the eggs, cream, and milk until smooth. Season with salt and black pepper.
Slowly pour this mixture over the pasta filling, allowing it to seep through all the layers.
Sprinkle the remaining Emmental cheese evenly on top.
5. Bake to Golden Perfection
Bake for 35 to 40 minutes, until the top is golden brown, the center is just set, and the edges are crisp.
Remove from the oven and immediately sprinkle with fresh basil or parsley for a burst of color and freshness.
Let the quiche rest for 5–10 minutes before slicing.
Pro Tips for the Best Results
- Use cold puff pastry: It bakes up flakier and more defined
- Don’t overfill: Leave a little space at the top to avoid spills
- Let it rest: Slicing too soon can cause the filling to fall apart
- Season thoughtfully: Cheese adds salt, so taste before adding more
Easy Variations and Recipe Swaps
This recipe is endlessly adaptable. Here are some popular twists:
Vegetable Add-Ins
- Sautéed zucchini or bell peppers
- Spinach (wilted and squeezed dry)
- Mushrooms cooked until moisture evaporates
Protein Options
- Cooked ham or bacon bits
- Grilled chicken pieces
- Smoked salmon (add after baking for best texture)
Cheese Swaps
- Gruyère instead of Emmental
- Cheddar for a sharper bite
- Goat cheese for a tangy twist
Lighter Version
- Use half-and-half instead of heavy cream
- Reduce cheese slightly and add more vegetables
Serving Suggestions and Pairings
This pasta gratin quiche is rich and filling, so lighter sides work best:
Food pairings:
- Crisp green salad with lemon vinaigrette
- Roasted vegetables
- Simple tomato or cucumber salad
Drink pairings:
- Dry white wine like Sauvignon Blanc or Pinot Grigio
- Sparkling water with lemon
- Iced herbal tea
How to Store and Reheat Leftovers
Refrigeration
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing
You can freeze the fully baked and cooled quiche for up to 2 months. Wrap it tightly in plastic wrap and foil.
Reheating
- Oven: 160°C (325°F) for 15–20 minutes
- Microwave: Heat individual slices gently, though the pastry will be softer
Frequently Asked Questions
Can I make this quiche ahead of time?
Yes! You can bake it fully, let it cool, and refrigerate it. Reheat before serving, or enjoy it at room temperature.
Can I use shortcrust pastry instead of puff pastry?
Absolutely. Shortcrust pastry will give a firmer, more traditional quiche texture.
What pasta shape works best?
Short pasta like penne, fusilli, or macaroni works best because it holds the sauce and fits well in the tart pan.
How do I prevent a soggy bottom?
Drain tomatoes well, avoid overfilling with liquid, and prick the pastry base thoroughly before filling.
Can I make this gluten-free?
Yes—use gluten-free pasta and a gluten-free pastry base.
Final Thoughts
This pasta gratin quiche with tomatoes and mozzarella is the kind of recipe that checks all the boxes: comforting, flexible, crowd-pleasing, and surprisingly easy to make. It’s proof that great food doesn’t need to be complicated—just thoughtfully combined.
If you try this recipe, don’t keep it to yourself. Share it with friends and family, and if you loved it, subscribe to the blog for more creative, comforting recipes that turn everyday ingredients into something special. Happy cooking!
Pasta Gratin Quiche with Tomatoes and Mozzarella
