Description
A delightful sheet-pan loaded quiche that’s easy to prepare, customizable with your favorite toppings, and perfect for breakfast, brunch, or meal prep.
Ingredients
Scale
- 8 large eggs
- 2 cups heavy cream
- 2 cups shredded cheese (Cheddar or Gruyere)
- 1 pie crust or puff pastry
- 1 cup cooked bacon or sausage (optional)
- 1 cup diced vegetables (e.g., bell peppers, spinach, mushrooms)
- Salt, pepper, and herbs to taste
Instructions
- Preheat oven to 375°F (190°C).
- Roll out the pie crust and press it into a 9×13-inch sheet pan. Trim the edges.
- Whisk eggs, cream, cheese, salt, and pepper in a bowl.
- Add toppings like vegetables and cooked proteins over the crust. Pour the egg mixture evenly.
- Bake for 30–35 minutes or until set and golden. Cool slightly, slice, and serve.
Notes
- Blind bake the crust for 5 minutes if you prefer a crisper base.
- Freeze leftovers for up to one month.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: per serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 120mg
Keywords: sheet-pan loaded quiche, easy quiche recipe, breakfast for a crowd