The saving grace of kitchens everywhere, sheet pans come with endless possibilities and conveniences perfect for everyday cooking. 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. The final result is so gorgeous you can drop it in the center of your table and let guests help themselves.
Kosher salt and freshly ground black pepper, to taste 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. 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. I used the trimmed edges to fill in the corners of a 15 × 10 inch sheet pan.
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.
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. It gets very hard in the fridge but you’ll not want to wait for it to soften to begin rolling it out because it becomes mushy much faster than flaky pie dough.
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.
This easy sheet pan Quiché 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.
When it’s a big group, there’s nothing better than making the eggs into a sheet pan Quiché. Today we’re making sheet pan Quiché Lorraine, a classic mix of eggs, cream, milk, Swiss cheese, (I stir in big handfuls of Monterey jack too) and crumbled, crispy bacon.
Sheet pan Quiché 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.
Remove from the oven once the custard is set and golden brown. 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. Scrape dough onto the counter and form it into a flat disc.
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.
Carefully remove the weights and continue to bake for 10 more minutes. 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.