Sheet Pan Quiche is a simple but delicious vegetarian recipe, easily adaptable, that will serve the whole family with very little prep time. In fact, you can use store-bought crust and already-diced veggies to save time. This is one of my favorite quiche recipes because it is so easy and tastes delicious every time. Another make-ahead breakfast that we love is this indulgent Pecan Pie French Toast Casserole, and this Egg and Sausage Burrito is perfect on the go.
According to historians, the quiche is a French tart, but it originated in the German town of Lothringen. Nobody is really sure why it is considered to be French if it was first made in Germany, but it was way back in the Middle Ages. The first one was just an egg custard pie baked in a brioche pastry.
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Ingredients needed to make sheet pan quiche:
- Eggs: Use large eggs that have been warmed to room temperature.
- Pie crust: A store-bought pie crust will work just fine but you can make your own if you want to.
- Shredded parmesan cheese: Do not use the canned stuff from the store. You want the fresh stuff.
- Shredded cheddar cheese: Freshly grated cheddar cheese is best.
- Ricotta cheese: Crumbled ricotta cheese gives your quiche an extra creamy egg custard.
- Sliced green onion: Chopped or sliced into small pieces.
- Diced small zucchini: Chop into one-inch pieces or a little smaller.
- Diced red bell pepper: Make these the same size as your zucchini pieces.
- Small broccoli florets
- Half-and-half: Or heavy cream to make a creamy egg custard.
- Kosher salt
- Ground black pepper
How to make sheet pan quiche from scratch?
- Saute veggies: First, saute the veggies in olive oil in a frying pan and set them aside on a paper towel to drain.
- Preheat oven: Then, preheat your oven to 450 degrees F and spray just the bottom of a half-sheet pan with cooking spray.
- Lightly dust your working surface: While you wait for the oven to heat, remove pie crusts and unroll them, stacking them together on a lightly floured surface. Use a rolling pin to flatten them to a 12×17-inch rectangle.
- Spread out rolled dough: Now, place pie crust into the prepared pan and firmly press dough into the corners and sides. Seal any tears in the crust.
- Bake crust: After, bake the crust for six minutes. Remove to cool for 10 minutes and reduce oven temperature to 375 degrees F.
- Make the quiche filling: While the crust parbakes, beat eggs, heavy cream, and salt and pepper with a whisk in a large bowl. Sprinkle the green onions, bell peppers, zucchini, broccoli, and cheese evenly on top of the crust.
- Bake again: Last, pour the egg mixture on top of the veggies and bake the quiche for 28 to 32 minutes or until a knife inserted into the center comes out clean and the crust is golden brown.
- Stand, slice, and serve: Finally, let it stand for five minutes before cutting with a sharp knife for serving.
Recipe variations:
- Add bacon: Since bacon goes so well with eggs, you can sprinkle cooked bacon on top of the crust with the veggies.
- More veggies: Feel free to use other veggies such as diced carrots, chopped onions, sliced cherry tomatoes, and whatever else you like.
- Fresh herbs: Similarly, you can add your favorite herbs like fresh thyme, paprika, dill, parsley, basil, and rosemary.
- No ricotta: If you do not have (or do not like) ricotta cheese, you can use cream cheese, gouda, or another goat cheese you like.
- No half and half: You can also substitute half and half with sour cream or Greek yogurt. You could also use whole milk, but it will not be as creamy.
- Other cheeses: Any other cheese you like will be a good addition such as mozzarella, pepper jack, or Swiss cheese.
- Add flavors: For more flavor, add your favorite condiments and sauces like Dijon mustard, barbecue, Worcestershire, or hollandaise sauce.
Frequently asked questions
How do you blind-bake the crust?
If you want an extra crispy crust, add pie weights or dried beans on top of your raw crust before baking it. Also, poke a few holes in the crust. This will keep your dough flat and make it very crispy. In this recipe, you will use a par-baked crust, which means to partially cook the crust. This gives you a flaky crust that will stand up to the raw egg mixture without absorbing it.
What is the size of a half-sheet pan?
A full-sized baking sheet pan is 18 by 26 inches so a half sheet pan would be 13 by 18 inches and a quarter sheet pan would be 9 by 13 inches. However, these sizes vary depending on the manufacturer and the type of sheet pan. Some of them are called cookie sheets and have less of a lip to them.
Why is my crust soggy?
If you do not pre-bake your crust, it will likely absorb the egg mixture. That will make it too soft, and it will not cook evenly. To make sure this does not happen, just bake your rolled dough for six minutes at 450 degrees F. You can poke holes in it or add pie weights to make it extra flat and crispy.
How to store leftovers:
- Store: You can store your sheet pan quiche leftovers in an airtight container or wrap them with plastic wrap and put them in the fridge for up to three days.
- Freeze: If you have too much left over, you can freeze it for up to 90 days. Just wrap it in plastic wrap and put it in a freezer bag.
- Thaw: Remember to thaw out your frozen leftovers in the fridge overnight before serving.
- Reheat: To reheat, microwave for 30 to 90 seconds depending on the size.
More breakfast recipes:
Sheet Pan Quiche
Ingredients
- 1 homemade pie crust or use 1 box of refrigerated Pie Crusts, softened as directed on box
- 2 tablespoons olive oil
- 1 red bell pepper cleaned, deveined, seeds remove and the pepper diced
- 1 small zucchini diced
- 2 cups small broccoli florets roughly chopped
- 12-14 eggs room temperature
- 1 1/2 cups half-and-half
- 2 cups ricotta cheese
- 1/2 teaspoon salt or more to taste
- 1/4 teaspoon ground black pepper
- 1/3 cup green onions diced
- 1 1/2 cups shredded Cheddar cheese
- 1 cup shredded Parmesan cheese
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FollowInstructions
- Preheat oven to 450 degrees F.
- Spray the bottom and sides of the 15x10-inch pan with cooking spray and set it aside.
- Prepare the homemade pie crust or skip to #3 if using store-bought.
- On a lightly floured surface, unroll and stack the pie crusts (if using store-bought) on top of each other, and using a rolling pin, roll into a 17x12-inch rectangle.
- Transfer the crust into the pan, pressing it into corners and sides. Seal any tears. Pierce the crust with a fork all over the surface. Bake in the preheated oven for 5-6 minutes; remove from the oven, and set it aside.
- Reduce oven temperature to 375 degrees F.
- Place a skillet over medium-high heat, add oil, and sauté the veggies: bell pepper, zucchini, broccoli, for 4-5 minutes. Until softened, but still crisp.
- In a large bowl, beat eggs, half-and-half, salt, and pepper.
- Add the ricotta cheese, green onions, and shredded cheeses to the mixture and whisk to combine.
- Pour the mixture on top of the pie crust. Carefully add the sauteed veggies, distributing them evenly over the surface of the pie.
- Bake for 30 to 340 minutes or until a knife inserted in the center comes out clean and the crust is light golden brown. Let stand 5 minutes before serving.
Nutrition Facts
Cooking tips:
- Use unbleached all-purpose flour for dusting your work surface.
- Fold extra crust up and over the edges of the pan for a crispy crust.
- If you would rather not spray oil on your pan, you can use parchment paper instead.
- Instead of nonstick cooking spray, you can use unsalted butter. This gives you an extra buttery pie crust.
- Use a food processor fitted with the blade attachment to chop and dice your veggies to save time.
- If you are making your crust. Make sure you use cold, unsalted butter in your flour mixture. To keep it cold, put cubed butter or butter pieces in ice water. This will make your buttery crust crispy and flaky.
- Store-bought pie dough or puff pastry will work just fine for this recipe.
- Do not add salt until the end because the parmesan cheese adds its salty flavor.
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