Preheat the oven to 400°.
Roll out thawed puff pastry and cut into 4 equal rectangles.
Press each rectangle into a 6 oz ramekin or oven-proof baking dish. The puff pastry dough should cover the bottom and go up and over two sides of the baking dish. Using a fork, prick the dough along the bottom and sides of the dish and place into the preheated oven. Bake for 12-15 minutes, until the bottom is golden and crisp.
While the pastries are par-baking, combine the remaining ingredients (minus the cottage cheese reserved for topping) into the bowl of a food processor or blender and pulse to combine (approximately 30 seconds).
When the pastries are finished par-baking, pour equal amounts of the egg mixture into each baking dish and brush the exposed puff pastry with any residual egg mixture left in the blender. Top with reserved cottage cheese and bake for 15-20 minutes or until the egg mixture is set in the center.
Once baking is done, serve immediately.
NOTE – if the pastry begins getting too dark during the baking process, place a sheet of foil, reflective side up, over each dish and continue baking until the center is set.