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This easy sheet pan quiche lorraine has a flaky crust and a cheesy filling punctuated with bits of crispy bacon. Fit for a crowd!
When hosting a brunch, I like a mix of sweet and savory, eggs, fruit, breads or muffins, buckets of coffee, and of course a pitcher of mimosas or bloody marys. I’ll cook eggs in a variety of ways, depending how many we’re having.
When it’s a big group, there’s nothing better than a making the eggs into a sheet pan quiche. It can easily feed twelve and is completely versatile and customizable.
Today we’re making sheet pan quiche lorraine, a classic mix of eggs, cream, milk, swiss cheese, (I stir in a monterey jack too) and crumbled, crispy bacon.
This sheet pan quiche differs from your typical quiche because there is less filling, which in turn means less time to bake and it can be easily sliced and served. Serve it plated with forks or skip the forks altogether and just pick it up and eat it.
Let’s make Sheet Pan Quiche Lorraine
- Whisk the eggs with the cream, milk, salt, and pepper.
- Stir in the cheeses and crumbled bacon. Set aside.
- Place the rested dough on a lightly floured surface (I recommend rolling between two floured sheets of wax paper for easy flipping).
- Roll out so the dough is larger than your sheet pan. You should have enough for the dough to reach up the sides and be crimped.
- Trim the edges and crimp. Prick the bottom of the dough a few times with a fork to prevent bubbles.
- Line the dough with foil (non stick is ideal) and fill with pie weights (uncooked rice or beans work well).
- Bake for 20 mins, then carefully remove the weights and foil. Continue baking 10 more mins.
- Fill with the egg and cheese mixture and bake for 25 mins.
- Remove from the oven once the custard is set and golden brown. If the edges begin to darken too much, cover them loosely with foil.
- Use a sharp knife to cut into squares and serve.
Tips for success
- The best way to transfer the rolled dough to the sheet pan is to carefully roll it onto your rolling pin (like a roll of paper towels) and then move over to your sheet pan and unroll it gently. Start at one end and unroll it as you move down the sheet pan.
- Be sure to prick the bottom of the dough a few times before baking to prevent it from bubbling.
- When blind baking your pie shell, be sure the weights (or uncooked rice or beans) go right up the sides to avoid the sides collapsing or shrinking.
- Chill the crust before it bakes! This will also prevent it from shrinking too much as it bakes.
- Traditionally Quiche Lorraine calls for Swiss cheese and bacon. I recommend a mix of Swiss and monterey jack for a smoother, milder, filling.
More Delicious Savory Tarts & Quiches
Breakfast for a crowd! This easy sheet pan quiche lorraine has a flaky crust and a cheesy filling punctuated with bits of crispy bacon.
- 2 1/4 cups all purpose flour
- 1 Tbsp sugar
- 1 tsp kosher salt
- 8 oz unsalted butter, very cold (2 sticks)
- 1 1/2 Tbsp shortening, very cold
- 1/3 cup ice water
- 12 eggs
- 1 1/4 cup heavy cream
- 3/4 cup whole milk
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 8 strips of crispy bacon, crumbled
- 4 oz swiss cheese, shredded or chopped
- 8 oz monterey jack cheese shredded
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Combine the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix.
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Add the butter and shortening and pulse about 10 -12 times, until the fat is cut into the flour mixture and it’s pea size.
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Pour in about ⅔ of the ice water and pulse a few more times until a ball begins to form, adding more water as needed. Be careful not to overmix. The dough should not be completely blended, it will come together on the counter.
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Scrape dough onto the counter and form it into a flat disc. Wrap it in plastic wrap and refrigerate for at least an hour or overnight. (Dough can also be frozen for several weeks. Defrost in refrigerator before proceeding.)
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Preheat the oven to 375 degrees.
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Lightly dust the dough with flour and between two sheets of wax paper roll the dough is a little wider and longer than a half sheet pan. (I like to gather the pastry scraps, roll out and cut it into decorative shapes. They can be placed on the tart in decorative pattern and brushed with cream before baking.)
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Carefully wrap the rolled doll around the rolling pin and unravel over the sheet pan so the edges over-hang evenly. Place in refrigerator or freezer until well chilled, 15-20 mins. Crimp the edges with your fingers or a fork and prick the bottom a few times with a fork.
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Line the crust with foil or parchment paper and fill with pie weights or dried beans/rice and bake until pale golden, about 20 mins. Be sure the the edges are fully covered with the foil or parchment and the pie weights are pushed into the sides.
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Carefully remove the weights and contine to bake for 10 more minutes.
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While the crust is baking whisk the eggs in a large bowl. Contine to whisk in the cream, milk, salt, and pepper. Stir in the crumbled bacon and cheese.
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Pour the egg mixture into the prepared crust and bake until the custard is set, about 25 mins. Slice and serve warm.
Special Equipment: Half Sheet Pan
- The best way to transfer the rolled dough to the sheet pan is to carefully roll it onto your rolling pin (like a roll of paper towels) and then move over to your sheet pan and unroll it gently. Start at one end and unroll it as you move down the sheet pan.
- Be sure to prick the bottom of the dough a few times before baking to prevent it from bubbling.
- When blind baking your pie shell, be sure the weights (or uncooked rice or beans) go right up the sides to avoid the sides collapsing or shrinking.
- Chill the crust before it bakes! This will also prevent it from shrinking too much as it bakes.
- Traditionally Quiche Lorraine calls for Swiss cheese and bacon. I recommend a mix of Swiss and monterey jack for a smoother, milder, filling.
Sue champagne says
Can I use frozen pie crusts instead of making the dough?
Dj says
One stick of butter is 4 oz …. 8 Tbls not 8oz as listed I am assuming u mean one stick But if I need 8oz I would need 2 !! Please advise
Cathy Roma says
Forgive the typo! It is 8 oz (2 sticks) as it’s basically a double crust. Thanks for catching!
Nico says
Hi! Love this idea. Thanks for sharing. The picture you have shows 24 slices, was that the recipe doubled? Also, do you think the cheese can be omitted?
Cathy Roma says
The picture shows 24 small slices, but 2 slices are considered one serving. Quiche Lorraine is traditionally eggs, cheese and bacon so omitting the cheese would omit a key ingredient. If you try it minus the cheese, I would add a couple more eggs and a splash of cream or milk.