Sheet Pan Quiche with Ham and Cheese

Name: Sheet Pan Quiche with Ham and Cheese
Prep time: 15 min
Cook time: 40 min
Total time: 40 min
Yield: 9 servings
Ingredients: 1 sheet puff pastry, thawed; 6 large eggs; 2 tsp Dijon mustard; 1/8 tsp salt; 1 cup half and half; 1 1/2 cup shredded gruyere cheese, divided; 1 cup diced cooked ham; cracked black pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
9 servings
Calories
362 kcal
Course
Lunch
Cuisine
French-American Fusion

Sheet Pan Quiche with Ham and Cheese

Julie Valencia

Report

Make mealtime easier with a sheet pan quiche. A delicious combination of ham, cheese, and custard in a flaky puff pastry crust.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

1 sheet puff pastry, thawed (I use Pepperidge Farm brand)
6 large eggs
2 tsp Dijon mustard
1/8 tsp salt
1 cup half and half
1 1/2 cup shredded gruyere cheese, divided
1 cup diced cooked ham
cracked black pepper

Add to Shopping List

Instructions

Preheat oven to 400F. Line a quarter baking sheet with parchment paper. This is to keep the puff pastry crust from sticking.
Roll the thawed puff pastry out just slightly so that it covers the bottom and goes up the sides of the baking sheet to form a crust. If you like you can score the edges of the crust along the perimeter of the pan with the tip of a sharp knife, just to define the crust. Do not cut all the way through the dough. Place another piece of parchment paper on top of the pastry and weigh down with pie weights or dry beans.
Bake the crust for 20 minutes. Remove from the oven, remove the beans and the top parchment paper. Place back in the oven for 5-10 more minutes, the crust should be light golden brown. If your pastry has puffed up in spots, gently press it down with the back of a spoon. Set the crust aside.
Meanwhile whisk together the eggs, mustard, salt, and half and half in a bowl and set aside.
Scatter 1 cup of the shredded gruyere over the bottom of the par-baked puff pastry. Pour the egg mixture over the top. Add the ham evenly over the surface. Top with the rest of the gruyere and cracked black pepper.
Return the pan to the oven for about 20-25 minutes or until the eggs are set and cooked through and the pastry is a rich golden brown.
The quiche can stay at room temperature for 2 hours, and then because it contains eggs, dairy, and perishable fillings, it needs to be refrigerated. I was pleasantly surprised at how well individual servings reheated the next day, just microwave until hot.

Equipments used:

Nutrition Information

Show Details

Calories 362kcal (18%) Carbohydrates 14g (5%) Protein 17g (34%) Fat 26g (40%) Saturated Fat 11g (55%) Polyunsaturated Fat 3g Monounsaturated Fat 11g Trans Fat 0.01g Cholesterol 167mg (56%) Sodium 518mg (22%) Potassium 162mg (5%) Fiber 0.5g (2%) Sugar 2g (4%) Vitamin A 485IU (10%) Vitamin C 0.2mg (0%) Calcium 274mg (27%) Iron 1mg (6%)

Nutrition Facts

Serving: 9servings

Amount Per Serving

Calories 362 kcal

% Daily Value*

Calories	362kcal	18%
Carbohydrates	14g	5%
Protein	17g	34%
Fat	26g	40%
Saturated Fat	11g	55%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	11g	55%
Trans Fat	0.01g	1%
Cholesterol	167mg	56%
Sodium	518mg	22%
Potassium	162mg	3%
Fiber	0.5g	2%
Sugar	2g	4%
Vitamin A	485IU	10%
Vitamin C	0.2mg	0%
Calcium	274mg	27%
Iron	1mg	6%