Breakfast for a crowd! This easy sheet pan quiche lorraine has a flaky crust and a cheesy filling punctuated with bits of crispy bacon.
Combine the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix.
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.
Preheat the oven to 375 degrees.
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.)
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.
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.
Carefully remove the weights and contine to bake for 10 more minutes.
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.
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