5 from 18 votes
Sheet Pan Quiche
Sheet Pan Quiche uses a large rectangular pie crust as a base, filled with sautéed bell pepper, zucchini, and broccoli mixed into an egg and half-and-half custard with ricotta, cheddar, Parmesan, and green onions. Baked in a sheet pan, this quiche yields a savory, vegetable-packed custard with creamy and cheesy notes in a convenient sheet format.
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings:
9
servings
Calories:
482 kcal
Course:
Breakfast
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 9 servings
Amount Per Serving
Calories 482
% 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.