This sheet pan quiche serves a whole party! It's a great brunch or snack option. I love to put tomatoes, basil, and feta but you can choose whatever add-ins you want!
The number one rule is not to roll out your quiche too thin or too thick. If too thin, the egg mixture will seep out, and if too thick it won't cook very well.
If you don't have a sheet tray, check out this link instead: https://www.theboredbaker.com/post/veggie-quiche. My classic veggie quiche is almost the same as this recipe, but a little smaller.
That recipe is baked in a tart tin instead of a sheet pan. It doesn't serve as many people as this recipe does!
I like to bake my quiche in the middle rack for 20 minutes and then move it up to the top rack for more color. It makes your quiche look (and taste) amazing!
|Level:👩🏽🍳👩🏽🍳|Time: 1 hour, 30 minutes|Serves: 10-15|
2 1/2 cups all-purpose flour
1 teaspoon salt
12 tablespoons unsalted butter
3/4 cup ice water
2 cups whole milk
1/2 cup heavy cream
1/4 teaspoons salt
1/4 teaspoon pepper
1 1/2 cups mix-ins of choice, peppers, tomatoes, basil, spinach
In a large bowl, combine flour and salt. Cut in the butter and drizzle in the ice water. Knead together and chill for 30 minutes.
Meanwhile, whisk together the eggs, milk, heavy cream, salt, and pepper. Set aside.
Preheat oven to 375 degrees F and grease a 9x13" baking pan with butter.
Roll out your dough until 1/4" thick. Place your dough over the baking pan. Sprinkle the mix-ins and baking for 20 minutes on the middle rack. Then bake for another 10 minutes on the top rack for extra color.
- The Bored Baker 👩🏽🍳