Sheet Pan Quiche Lorraine

Easy and Healthy 

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Green Curved Line

This easy sheet pan quiche lorraine has a flaky crust and a cheesy filling punctuated with bits of crispy bacon. Fit for a crowd!

Green Curved Line
Green Curved Line

all purpose flour

butter

eggs

heavy cream

bacon

Ingredients

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Green Curved Line
Tilted Brush Stroke

Combine the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix.

Tilted Brush Stroke

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.

Tilted Brush Stroke

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.

Tilted Brush Stroke

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.

Tilted Brush Stroke

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.

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.

Tips for success

for the full recipe!

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