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Greek Inspired Sheet Pan Quiche

Taking a step away from the traditional pie dish, this sheet pan quiche bakes up quickly and is so much easier to slice. You can swap out the fillings for any of your favorite flavor combinations!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer, Breakfast, brunch
Cuisine American, French, Greek


  • 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.


Keep an eye on your par baked crust - the sides may start to fall. Mine did, but it was still great! We'll call it "rustic." It's not the end of the world if your crust falls over a bit. 
Keyword quiche, sheet pan, vegetarian