While your crust bakes, make the filling, which is composed of eggs, crispy bits of caramelized prosciutto, fresh and seasonal morel mushrooms, sautéed Visalia onions, and spicy watercress. Garnish with thinly sliced chives, Aleppo pepper and a few flakes of sea salt to make it shine and sparkle.
Place a piece of parchment paper over the dough and then another sheet pan on top to weigh it down. Add the chopped prosciutto and cook until the fat is rendered and the bits are golden brown and crispy, 7 minutes.
Using a slotted spoon, transfer the prosciutto to a large bowl and allow cooling. Place the same pan over medium heat, add the onions and cook until they begin to soften and take on some color, 10 minutes.
Transfer the onions and mushrooms to the same bowl as the cooked prosciutto and allow to completely cool. While the prosciutto mixture is cooling, continue making the rest of the filling.
In a medium bowl, whisk together the eggs and heavy cream so that until they are completely incorporated. Add the egg mixture and the watercress into the bowl with the cooled prosciutto, then mix and season with salt and pepper.
I used one store bought pie crust that I rolled out a bit and trimmed the edges. This takes about 45-50 minutes to cook so it has plenty of time in the oven.
Slightly roll out one sheet of store bought pie crust and place in pan. Remove those with a sharp knife and press into the corners of the sheet pan to fill in.
Sprinkle ham, cheese, sun dried tomatoes and green onion onto unbaked pie crust. Place your pan onto the rack of the oven and pour egg mixture over the filling.
This easy sheetpanquiche Lorraine has a flaky crust and a cheesy filling punctuated with bits of crispy bacon. When hosting a brunch, I always favor a mix of sweet and savory…eggs, fruit, bread or muffins, buckets of coffee, and of course a pitcher of mimosas or bloody Mary.
It can easily feed twelve and is completely versatile and customizable. Today we’re making sheetpanquiche Lorraine, a classic mix of eggs, cream, milk, Swiss cheese, (I stir in big handfuls of Monterey jack too) and crumbled, crispy bacon.
This sheetpanquiche differs from your typical Quiché because there is less filling, which in turn means less time to bake and it can be easily sliced and served. Sheetpanquiche Lorraine is not only a dream when entertaining for brunch, it also makes a great appetizer for a party at any time of the day.
Prick the bottom of the dough a few times with a fork to prevent bubbles. Line the dough with foil (non-stick is ideal) and fill with pie weights (uncooked rice or beans work well).
Bake for 20 minutes, then carefully remove the weights and foil. (After the crust was blind-baked, I re-rolled the scraps and cut into decorative leaf shapes.
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.
Traditionally Quiché Lorraine calls for Swiss cheese and bacon. I recommend a mix of Swiss and Monterey jack for a smoother, milder, filling.
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 Combine the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade.
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. (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.) Line the crust with foil or parchment paper and fill with pie weights or dried beans/rice and bake until pale golden, about 20 minutes.
Be sure the edges are fully covered with the foil or parchment and the pie weights are pushed into the sides. Pour the egg mixture into the prepared crust and bake until the custard is set, about 25 minutes.
Be sure to prick the bottom of the dough a few times before baking to prevent it from bubbling. Traditionally Quiché Lorraine calls for Swiss cheese and bacon.
It has an abundance of flavor and tastes way less austere than its forest green visage would suggest and it’s good cold, warm or at room temperature and keeps well in the fridge for days. I’ve made it with and without the crust and both ways are excellent, and finally, I’ve realized recently, it scales really well into a quarter- sheet (9×13-inch) pan so that it can easily feed 12 in medium-size portions or 16 as a side, ensuring that everyone there can check “Ate vegetables today” off their lists before tucking into all the cookies, cakes and fizzy.
I have in the past used 1 pound of fresh grown-up spinach for each 10-ounce package frozen which, once stemmed and wilted in a pan, works out to about the same volume. It’s a bit less flaky and more sturdy (but still light and buttery) than my go-to pie dough, using a higher proportion of butter and much less water.
No, partaking the crust isn’t crucial, but it does make for a crisp and soggy base, and so if you’re going through the trouble of this buttery, delicious homemade dough, I vote for taking this extra step. For home use, making a pan of this at the beginning of the week means we can have it for dinner for a few days with soup, salad, roasted vegetables or as a side to, say, grilled sausages.
Crust 1 2/3 cups (215 grams) all-purpose flour 3/4 teaspoon kosher salt 12 tablespoons (170 grams) cold unsalted butter, diced 3 tablespoons (45 grams) very cold water Filling Nonstick spray oil, for coating pan 3/4 cup (176 grams, 6 ounces, or 3/4 of an 8-ounce brick) cream cheese, soft at room temperature 2/3 cup (155 ml) half-and-half or 1/3 cup each whole milk and heavy cream 6 large eggs 2 10-ounce (283-gram) packages frozen chopped spinach, thawed 1 cup (115 grams or 4 ounces) grated cheddar or Gruyère 1/2 cup (50 grams) finely grated Parmesan 1 small bundle (2 to 3 ounces or about 8 thin green onions) thinly sliced 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Wrap dough in plastic or waxed paper and set in freezer to quick-chill until firm but not rock-hard, about 15 to 20 minutes.
Even if it’s very hard, begin rolling it very gently, in light motions, so it doesn’t crack too much as you stretch it out, to about a 12×16-inch rectangle. Lift overhang to let dough slack/droop into corners so you’re not stretching it a lot to shape it to the pan.
Meanwhile, heat oven to 425 degrees F. Coat a large sheet of foil lightly with spray oil. Once crust is solid, prick it all over with a fork and press foil, oiled side down, tightly against dough.
Fill foiled crust to the top with pie weights, dried beans or rice (that you don’t plan to eat at any time) or even pennies. While crust par-bakes, make filling: Use an electric mixer or your best whisking skills to beat cream cheese in the bottom of a large bowl until smooth and fluffy.