Sheet pan quiche is a game-changer for busy mornings, brunch parties, or meal prep. By baking a thin, flavorful quiche in a rimmed baking sheet, you get all the classic creamy, custardy goodness with a crisp crust—ready to cut into squares for easy serving. It’s flexible, feeds a crowd, and can be customized with your favorite fillings.
Ingredients
- 2 refrigerated pie crusts (or homemade, enough for a 9×13-inch pan)
- 10 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 cups shredded sharp cheddar cheese
- 1 cup crumbled cooked bacon (about 8 slices)
- 1 cup baby spinach, chopped
- 1/2 cup diced red bell pepper
- 1/2 cup thinly sliced green onions
- 1 tablespoon olive oil (for brushing crust and sautéing vegetables)
- Butter or nonstick spray (for greasing sheet pan)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a rimmed 13×18-inch half-sheet pan with butter or nonstick spray.
- Unroll both pie crusts. On a lightly floured surface, gently roll each into a roughly 12×17-inch rectangle. Overlap and press together if necessary to fit the pan, patching any gaps. Press into the corners and up the sides of the pan. Trim excess crust and patch any holes. Prick the crust all over with a fork.
- Brush the crust lightly with olive oil. Line with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes, then remove parchment and weights. Bake 5 more minutes until lightly golden. Remove from oven and set aside.
- While the crust is baking, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté red bell pepper and chopped spinach for 2-3 minutes, until just softened. Remove from heat.
- In a large bowl, whisk together eggs, milk, heavy cream, salt, pepper, and nutmeg until well blended. Stir in cheddar cheese, bacon, sautéed vegetables, and green onions.
- Pour the egg mixture evenly over the pre-baked crust, using a spatula to spread out the fillings.
- Bake for 25–30 minutes, or until the quiche is just set in the center and lightly golden. The edges should be puffed but the middle should still have a slight jiggle.
- Let cool in the pan for at least 10 minutes before slicing into squares. Serve warm or at room temperature.
Tips
- Substitutions: Swap cheddar for Swiss, Gruyère, Monterey Jack, or feta. Use cooked sausage or ham instead of bacon, or omit meat for a vegetarian version.
- Crust Options: For a gluten-free version, use a gluten-free pie crust or make a crustless quiche by greasing the pan well and skipping the crust step.
- Prevent Soggy Bottoms: Pre-baking the crust is crucial. Don’t skip the blind bake, and make sure to patch any holes in the dough to prevent leaks.
- Make-Ahead: The quiche can be baked up to 2 days in advance. Cool, cover, and refrigerate; reheat before serving.
Serving Suggestions
- Pair with a simple green salad tossed in lemon vinaigrette for a balanced brunch plate.
- Serve alongside roasted potatoes, fresh fruit, or a platter of sliced tomatoes and avocado for a vibrant spread.
- Cut into smaller squares for a potluck or party appetizer.
- Enjoy cold or at room temperature for a quick lunchbox option.
Variations
- Mediterranean: Use feta, sun-dried tomatoes, sautéed spinach, and olives.
- Classic Lorraine: Omit vegetables and use Swiss cheese, bacon, and a pinch of nutmeg.
- Veggie Lovers: Add sautéed mushrooms, zucchini, and caramelized onions. Use a mix of your favorite seasonal vegetables.
- Dairy-Free: Substitute plant-based milk and cheese, and skip the cream for a lighter, dairy-free option.
- Spicy: Add diced jalapeños, pepper jack cheese, and a pinch of cayenne for heat.
Storage and Reheating
Store leftover sheet pan quiche in an airtight container in the refrigerator for up to 4 days. To freeze, wrap individual squares tightly in plastic wrap and foil, and store in a freezer bag for up to 2 months. For best texture, thaw overnight in the fridge before reheating.
To reheat, place squares on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes, or until heated through. For single servings, a microwave works (about 1–2 minutes on medium power), but the crust will be less crisp. Avoid reheating from frozen for even results; always thaw first.
Frequently Asked Questions
- Can I use just one pie crust?
- For a half-sheet pan (13×18 inches), two pie crusts are needed to fully cover the bottom and sides. If you use only one, it won’t stretch far enough and may result in a patchy, thin base. For a smaller quarter-sheet pan, one crust is enough and you can halve the filling ingredients.
- How do I prevent the quiche from sticking to the pan?
- Generously grease your pan with butter or nonstick spray, and make sure the crust reaches all the way up the sides to create a barrier. Parchment paper can also be used for easy removal, especially if you’re skipping the crust.
- Can I make this quiche crustless?
- Absolutely! Simply grease the pan very well and pour the filling directly in. The quiche will set into a sliceable, frittata-like bake. Keep an eye on bake time, as it may cook slightly faster without the crust.
- What’s the best way to keep the crust crispy?
- Blind baking (pre-baking) the crust is key. After blind baking, let it cool slightly before adding the filling. If you’re adding watery vegetables (like mushrooms or spinach), sauté them first to release moisture. If you like, you can brush the crust with a little beaten egg after the first blind bake for extra protection against sogginess.
- Can I use non-dairy milk or cream?
- Yes, unsweetened soy, oat, or almond milk work well. For a richer texture, use a plant-based creamer. The flavor will be slightly different, but the quiche will still set up nicely.
- How do I know when the quiche is done?
- The quiche is ready when the edges are puffed, the center is just set (with a slight jiggle), and a tester inserted near the center comes out clean. Overbaking can make it rubbery, so start checking at the 25-minute mark.
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