Sheet Pan Quiche
This Sheet Pan Quiche is a savory baked egg dish made with pie crust, ham, cheese, sun-dried tomatoes, green onions, Dijon mustard, and half and half.
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Servings: 32 pieces
Ingredients
- 6 large eggs
- 1 1/2 cups half and half
- 2 tsp Dijon mustard
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 store-bought pie crust
- 1 1/2 cups grated cheddar and Monterey Jack cheese blend
- 1 cup cubed ham
- 1/3 cup sun-dried tomatoes in oil chopped
- 1/3 cup green onions chopped
- Nonstick cooking spray for preparing the pan
Instructions
- Preheat the oven to 350°F / 175°C.
- Spray a 15x10-inch baking sheet with nonstick cooking spray. A 9x13-inch baking dish may also be used.
- Slightly roll out the store-bought pie crust.
- Place the pie crust into the prepared baking sheet or baking dish.
- Trim any excess rounded edges with a sharp knife.
- Press the trimmed pieces of dough into the corners of the pan to fill any uncovered areas.
- In a large mixing bowl, beat the eggs until fully combined.
- Add the half and half, Dijon mustard, salt, and black pepper.
- Whisk until the egg mixture is smooth and evenly blended.
- Sprinkle the cubed ham evenly over the unbaked pie crust.
- Add the grated cheddar and Monterey Jack cheese blend.
- Sprinkle the chopped sun-dried tomatoes and chopped green onions evenly over the crust.
- Place the pan carefully onto the oven rack.
- Pour the egg mixture evenly over the ham, cheese, sun-dried tomatoes, and green onions.
- Bake for 45 to 50 minutes, or until the center of the quiche is puffed and slightly firm.
- Remove the quiche from the oven and allow it to cool slightly before slicing.
- Serve warm for breakfast or brunch.
- To serve as an appetizer, refrigerate the quiche for at least 3 hours, then slice into small cubes or pieces.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
To make this Sheet Pan Quiche gluten free, use a certified gluten-free pie crust.
Confirm that the ham, cheese blend, Dijon mustard, half and half, and sun-dried tomatoes are labeled gluten free.
Use gluten-free nonstick cooking spray or grease the pan with pure butter or oil.
Prepare the quiche on a clean surface with clean utensils to prevent cross-contamination.
If serving someone with celiac disease or gluten sensitivity, use a dedicated gluten-free baking pan or line the pan with fresh parchment paper.