Sheet Pan Quiche
User Reviews
5
Sheet Pan Quiche
Description
This Sheet Pan Quiche begins by preparing pie crust in a 15x10-inch pan, baked briefly to set the base. Vegetables—red bell pepper, zucchini, and broccoli—are sautéed until softened but still crisp, retaining some texture. Meanwhile, eggs and half-and-half are whisked with salt and pepper, then combined with ricotta cheese, diced green onions, shredded cheddar, and Parmesan cheeses to create a rich filling. Pouring the mixture over the pre-baked crust and vegetables forms the quiche's custard filling.
Baking it at a moderate temperature cooks the eggs set into a creamy, cheesy custard while allowing the crust to become tender and slightly crisp at the edges. This sheet pan approach provides a larger surface area, yielding a thinner but evenly cooked quiche compared to traditional rounds. It's suitable for feeding a group, offering a hearty and colorful dish showcasing fresh vegetables and a blend of cheeses in a custard base.
Ingredients
- 1 pie crust or use 1 box of refrigerated Pie Crusts, softened as directed on box, homemade
- 2 tablespoons olive oil
- 1 red bell pepper cleaned, deveined, seeds remove and the pepper diced
- 1 zucchini diced, small
- 2 cups broccoli florets roughly chopped, small
- 12-14 egg room temperature
- 1 1/2 cups half-and-half
- 2 cups ricotta cheese
- 1/2 teaspoon salt or more to taste
- 1/4 teaspoon black pepper ground
- 1/3 cup green onions diced
- 1 1/2 cups cheddar cheese shredded
- 1 cup Parmesan Cheese shredded
Instructions
- 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 Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 17g | 6% |
| Protein | 25g | 50% |
| Fat | 35g | 54% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 287mg | 96% |
| Sodium | 671mg | 28% |
| Potassium | 395mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1601IU | 32% |
| Vitamin C | 40mg | 44% |
| Calcium | 475mg | 48% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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