I have to be honest with you about this sheet pan quiche recipe – it was born out of necessity; a necessity to not cut pie slices because I’m just awful at it. I almost never get even slices and it just drives me nuts! But this experiment had a happy result – I love the egg-to-crust ratio of this quiche!
This lovely little quiche made it straight onto this year’s Galentine’s Day brunch menu! I think this flavor combo might just be my favorite, but you know what I’m going to say here, right? You-do-you-boo! You can put anything in a quiche. One of the many reasons I love it – you don’t really need a recipe. It’s a non-recipe-recipe!
When i was trying to think of the flavors I wanted to put together in this, I wanted to somehow balance a little sweet with a little savory. The pickled onions and cherry peppers totally bring a little sweet, while the feta and chopped kalamata olives provide the dish with a salty-savoryness that made it oh so hard to walk away from just one slice.
I was kind of going for a greek-inspired quiche, but really I think just wanted to find (yet another) vehicle to distribute pickled red onions in my day. I know it’s totally stereotypical to call something with feta and kalamata olives “Greek,” but I just love that flavor combo and it really is Greek inspired!
The quiche holds pretty well, too! Just allow it to cool completely, then slice and place in an airtight container. I would say don’t layer the slices either to give the crust a fighting chance! You can separate layers with parchment or foil. Honestly, the leftovers didn’t last that long in our house, but I would say 3-4 days! You can reheat in the microwave, but reheating in the oven will give a better result and help to crisp up the crust again. Or just eat it cold, as I may or may not have done. I’ll never tell.
Greek Inspired Sheet Pan Quiche
- 2 pie crusts store bought
- 1/4 c mozzarella
- 1/2 cup pickled red onions or regular red onions
- 6 oz crumbled feta
- 6.6 oz pitted kalamata olives, roughly chopped
- 1/4 c chopped cherry peppers, some whole for garnish
- 12 eggs
- 4 oz heavy cream
- salt & pepper, to taste
- Heat the oven to 350.
- Line baking sheet with parchment.
- Smush (very technical) pie crusts into the pan, folding over the crust so it does not hang off the pan.
- Par-bake with pie weights (or pierce the crust before placing in the oven) for about 8 minutes.
- While the crust is baking, prepare filling ingredients, set aside.
- In a medium bowl, whisk eggs and heavy cream. Add filling ingredients and salt & pepper to taste; set aside.
- When your crust is par baked, remove from the oven and quickly top with the mozzarella. This helps protect the crust from the moisture in the eggs.
- Pour the egg mixture into the pan and bake about 25 minutes or until the center is set.
- Allow to cool for about 5 minutes before slicing and serving hot; or, allow to cool and serve at room temperature.