Quiche is a natural choice for so many morning meal occasions, but a sheet pan quiche just might be the even better choice when you’re hosting an A.M. gathering. Rather than going to the trouble of making multiple quiches for a crowd, baking just one up sheet pan style can serve all of your family and friends with very little effort on your part.
Our sheet pan version of quiche has a lower filling to crust ratio than the traditional method, but we find that it’s a rather pleasant balance. And speaking of filling, we’ve gone with quiche lorraine here – the classic filling of ham or bacon, onions, and Swiss cheese. (We’ve opted for gruyere this time, but a regular Swiss works just as well.)
We’re relying on storebought refrigerated pie crusts to make life easy, and the process to get them into a rectangular shape is rather simple. You just take your two rounds of dough and lay them across your sheet pan, overlapping slightly in the middle. You trim the rounded edges hanging over the short sides of the pan and use those semi-circles to fill in the empty gaps on the long sides. Press the dough pieces together (which will get easier as it warms up) and voila, you have a sizeable rectangular pie crust!
Since this is a breakfast option that you can slice into a dozen or more servings but the filling isn’t too substantial of a bite, we find it’s perfect for a buffet style meal where you have a few other accompaniments. Pair it with a simple fruit salad and a mimosa, and you’ve got a crowd-pleasing brunch option every time!
Sheet Pan Quiche Lorraine
40 minutes to prepare serves 8-12
- 8 eggs
- 1 2/3 cup half-and-half
- 2 tablespoons Dijon mustard
- 1 package store-bought pie crust (2 sheets), rolled out
- 1 cup ham, cubed
- 1 1/2 cups gruyere or Swiss cheese, grated
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- Preheat oven to 350º F and lightly grease a baking sheet with non-stick spray.
- In a large bowl, beat eggs until frothy, then beat in half-and-half, mustard, salt, pepper and garlic powder.
- Roll out pie dough and place in baking sheet so pie sheets are just slightly overlapping, then trim off excess.
- Sprinkle ham and onion evenly across baking sheet, then pour egg mixture over the top.
- Top off with gruyere cheese, then place in oven.
- Bake for 30-35 minutes, then remove from oven when center is just set, but still has a slight jiggle.
- Let cool 10 minutes, then slice, serve and enjoy.
Recipe adapted from Laughing Spatula.