Go Back
+ servings
0 from 0 votes
Sheet Pan Quiche Lorraine cut into squares with one square on a small round plate.
Sheet Pan Quiche Lorraine
Prep Time
40 mins
Cook Time
55 mins
Dough Chilling Time
1 hr 15 mins
Total Time
2 hrs 50 mins

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

Course: Pies/Tarts
Cuisine: American
Keyword: quiche lorraine, sheet pan quiche
Servings: 12 Servings
Calories: 564 kcal
Buttery Pie Crust
  • 2 1/4 cups all purpose flour
  • 1 Tbsp sugar
  • 1 tsp kosher salt
  • 8 oz unsalted butter, very cold (1 stick)
  • 1 1/2 Tbsp shortening, very cold
  • 1/3 cup ice water
Sheet Pan Quiche Lorraine
  • 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
Buttery Pie Crust
  1. Combine the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix.

  2. 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.

  3. 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.
  4. 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.)
Make the Sheet Pan Quiche
  1. Preheat the oven to 375 degrees.

  2. 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.)

  3. 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.

  4. 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.

  5. Carefully remove the weights and contine to bake for 10 more minutes.

  6. 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.

  7. Pour the egg mixture into the prepared crust and bake until the custard is set, about 25 mins. Slice and serve warm.

Recipe Notes

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.


Nutrition Facts
Sheet Pan Quiche Lorraine
Amount Per Serving
Calories 564 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 25g156%
Cholesterol 275mg92%
Sodium 686mg30%
Potassium 181mg5%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 2g2%
Protein 18g36%
Vitamin A 1328IU27%
Vitamin C 1mg1%
Calcium 282mg28%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.