Easy Sheet-Pan Spring Quiche!

KELLI NAPOTNIK

I'm sharing a traditional quiche recipe my family has used for years, but I have modified it using a sheet pan! This fresh, springy quiche recipe makes the perfect appetizer fit for a crowd or as a delicious Easter brunch. You can easily whip it up ahead of time, making a delicious breakfast idea for a friend in need.

To make a perfect quiche crust every time, you will want to use your food processor! If you don't have one, don't worry; these will work!

Sheet-Pan Spring Quiche

First, I put the flour and salt in the food processor. To create the perfect blend, I pulsate the two ingredients together briefly. Then, I add my cubed butter and pulse until crumbled. Finally, I add 2-3 Tbsp of the ice-cold water at a time, pulsing the food processor each time, until a dough ball is formed. Here is my recipe:

Pie Crust:

1 and 1/2 cups of flour
1/2 tsp salt
1/2 cup of butter, cold and cubed
5-7 Tbsp ice-cold water

The dough should look like this:

Now that you've made your crust, here's how to make my Sheet-Pan Spring Quiche! You'll need:

2 premade pie crusts, or double the recipe I shared above.
6 eggs
1 lb ground sausage
1 small onion, chopped
1 cup of spinach
1 bunch of asparagus spears, chopped
1 and 1/2 cups of white cheddar or your cheese of choice. I also love Gruyere!
2 cups half and half
1/4 tsp nutmeg
1/8 tsp cayenne pepper
1/2 tsp salt

Directions adapted from Laughing Spatula

Preheat the oven to 350 degrees.
Spray or butter your half-sheet pan.
If using store-bought pie crust, roll out two crusts and place them in the pan, pinching them together to form "one" crust. Be sure to leave a bit of excess to fold over for the crust edges. Use your fingers or a knife to press the dough into the corners of the sheet pan. A ball of excess dough also works well for this. Have you seen this easy way to make your crust edges look pretty?
In a large bowl, beat the eggs. Whisk in cream, salt, pepper, nutmeg, and cayenne pepper.
Sprinkle sausage, sauteed onions, cheese, chopped asparagus spears, and spinach over the unbaked pie crust.
Pour egg and cream mixture over the filling.
Bake for 45-50 minutes until the center of the quiche is puffed up and slightly firm.

You can also take any quiche recipe and make a crustless quiche by completely omitting the pie crust. We also love this Gluten-Free Breakfast Bake that serves 12!

Here is how my sheet pan spring quiche turned out!

The days are warming up, and we are beginning the wonderful season of flowers, green grass, gentle rains, and longer days again. With the change in seasons, spring brings a wealth of joy and happiness as we look ahead to Easter and more time with friends and family.

Have you considered making a traditional quiche recipe using a sheet pan? I hope I've inspired you to give this a try the next time you're planning a spring brunch or taking breakfast to a loved one in need.

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#4: This one is for all my cookie dough lovers! This easy cookie dough bark dessert comes together quickly and tastes fantastic. A perfect dessert to pop into a container and include with a meal!

Don't have Instagram? Click here for the recipe!

#5: Who doesn't appreciate a note that reminds them of how special and loved they are? Here are a few printables and notes we've recently been pinning on Pinterest!

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