Sheet Pan Quiche Lorraine

  • 8 eggs
  • 1 2/3 cup half-and-half
  • 2 tablespoons Dijon mustard
  • 1 package store-bought pie crust (2 sheets), rolled out
  • 1 cup ham, cubed
  • 1 1/2 cups gruyere or Swiss cheese, grated
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  1. Preheat oven to 350º F and lightly grease a baking sheet with non-stick spray.
  2. In a large bowl, beat eggs until frothy, then beat in half-and-half, mustard, salt, pepper and garlic powder.
  3. Roll out pie dough and place in baking sheet so pie sheets are just slightly overlapping, then trim off excess.
  4. Sprinkle ham and onion evenly across baking sheet, then pour egg mixture over the top.
  5. Top off with gruyere cheese, then place in oven.
  6. Bake for 30-35 minutes, then remove from oven when center is just set, but still has a slight jiggle.
  7. Let cool 10 minutes, then slice, serve and enjoy.

Print Friendly, PDF & Email