Brunchy Sheet Pan Tomato Quiche
Sheet pan tomato quiche with basil is perfect for brunch! An easy homemade crust made in the food processor and topped with cheesy egg custard, juicy ripe tomatoes, and fresh, herby basil. This sheet pan tomato quiche would be great to serve at bridal or baby showers, Mother’s Day, and Easter!
Are you getting all the brunchy vibes from this one?
This sheet pan tomato quiche with basil is sure to be a hit at your next brunch – be it for Mother’s Day, Easter, or all the other spring shindigs we live for. And if you’re in charge of planning a baby shower or a bridal shower, look no further. Cut this baby up into bite-sized pieces instead of having to make individual bite-sized tarts or quiches.
This recipe starts with a really simple quiche crust made entirely in the food processor. Then, we’ll wrap it up and let it hang out in the fridge until we’re ready to put this sheet pan tomato quiche together. Roll out the dough and pop it in the oven. We’ll put the quiche filling together while the crust baked. And here’s why this quiche is going to be a hit – it starts with eggs and three different kinds of cheeses. Each bite is a symphony of buttery crust juxtiposed with the creamy egg custard, bright tomatoes, and fresh herbs.
So yummy it could make a grown adult cry.
What is a quiche?
A combination of vegetable(s) or meat(s) are added to a par-baked pie shell and topped with a mixture of eggs and cream (custard.) Some quiche recipes can be made crustless by simply baking the mixture in a dish.
What is the difference between a quiche and a tart?
Tarts are like the European versions of pies. A tart is an open-faced pie and can be either savory or sweet and doesn’t necessarily contain eggs or cream. A quiche, on the other hand, is always savory and contains an egg and cream-based custard.
What ingredients do you need to make sheet pan tomato quiche?
- Butter: I like to use salted butter for the crust. You can also use unsalted butter here. If you use unsalted butter, add ¾ teaspoon of kosher salt when you add the flour to the food processor.
- Flour: I use unbleached all-purpose flour for this recipe. The method I use when measuring flour for this recipe is the spoon and level method. I use a smaller scoop or measuring cup and gently fluff the flour. Then, I add flour to my desired measuring cup, using the small scoop (you can also use a tablespoon or a 1/4 cup measuring cup) until it’s heaping full. Finally, I run a knife across the top of the measuring cup without apply pressure on the knife. This method works best when baking pie crust, quiches, tarts, cookies, and cakes.
- White Vinegar: Just a smidge will help tenderize the quiche dough and discourage gluten development. We don’t want gluten to develop here so that we have a tender, flakey crust.
- Eggs: Eggs are key components to a quiche along with milk or cream.
- Heavy Cream: heavy cream and eggs are the custard that makes the quiche batter.
- Seasonings: We’ll use red pepper flakes and a dash of garlic powder to help flavor our homemade quiche.
- Cheese: I go all out on this recipe. We’ll use grated parmesan, crumbled goat cheese, and shredded gruyere. This is a decadent quiche, after all!
- Basil: Fresh works best for this recipe as it lends tons of fragrance and flavor.
- Tomatoes: You can use beefsteak or heirloom tomatoes for this recipe. Make sure to slice the tomatoes thinly so that they cook in the time listed. Thicker slices will leave excess moisture in the quiche – we definitely don’t want that!
How to make a sheet pan tomato quiche that feeds a crowd:
- Make the dough. Add the flour and the butter to the bowl of a food processor and give it a few pulses until the flour and butter are combined. You want it to be crumbly, like the texture of rolled oats. Then, slowly drizzle in the vinegar and ice water while the machine runs. You want to add just enough liquid to where the dough comes together. Stop the mixer, remove the dough, flatten, and pop it onto a sheet of plastic wrap. Allow the dough to refrigerate for at least 2-3 hours. You can also do this a couple of days in advance.
- Bake the quiche crust. When you’re ready to make the quiche, remove the dough from the refrigerator. If it’s particularly chilly that day, allow the dough to rest on the counter for 5 minutes before attempting to roll it out. You want to roll the dough out on a well-floured surface. Make sure to flour the rolling pin too so that the dough doesn’t stick to it. Roll the dough into a 12×16 rectangle. We’re going to bake the quiche in a 9×13 (quarter) sheet pan. Transfer the rolled dough to the sheet pan lined with parchment paper. Place the dough in the freezer for 20 minutes so that it hardens up. Then, use a fork to prick holes all over the dough. This will keep it from puffing up in the oven. Place a sheet of foil (sprayed with cooking spray) on top of the dough and place pie weights, dried beans, or rice on top. After 30 minutes, remove the weights/ foil and bake the crust for an additional 5 minutes.
- The filling. While the quiche crust is baking, combine the eggs, heavy cream, salt, red pepper flakes, and garlic powder in a medium bowl. Then, fold in the parmesan, goat cheese, and gruyere. When the crust is done, remove it from the oven. Scatter some of the basil on the bottom of the crust. Pour in the prepared filling. Make sure to slice the tomatoes using a sharp knife so you can make thin slices. Thick slices may cause the quiche to have excess moisture. Add slices of tomato in any pattern that you like and top with the remaining basil. Bake the quiche in the oven until golden on top and set in the center. For neat slices, allow the quiche to cool for at least 30 minutes before slicing.
FAQs about sheet pan quiche:
- Can I use a store-bought pie crust instead of making my own? You could! I’d suggest grabbing a puck of prepared pie dough (instead of the kind that’s already rolled out.) That way, you can control the thickness and roll the dough out into the required shape.
- Can I use something other than goat cheese; not a fan! You can swap the goat cheese for feta if you’d like. But since feta is saltier than goat cheese, you’ll want to reduce/eliminate the amount of salt you use in the custard.
- What can I use in place of basil? You can use chopped chives, parsley, a few sprigs of fresh thyme, or use a combination of all of these herbs!
Other brunchy recipes you might like:
- Eggs in Purgatory (Italian Shakshuka)
- Baked Breakfast Croissant Boats
- Blueberry Cheesecake French Toast Casserole
- Easy Skillet Breakfast Potatoes
- Warm Lemon Zucchini Muffins
- One Bowl Chocolate Chip Bundt Cake
- Outrageous Blueberry Muffins
- Easy Blender Crepes
- 12 tablespoons cold salted butter, cut into small cubes
- 1 ¾ cups all-purpose flour (spoon and level method)
- ¼ teaspoon white vinegar
- 3 ½ -5 tablespoons ice water (see notes)
- 6 large eggs
- ½ cup heavy cream
- ¾ teaspoon kosher salt
- ¼ - ½ teaspoon red pepper flakes (to taste)
- ½ teaspoon garlic powder
- ⅓ cup grated parmesan cheese
- 1 (4-ounce) box crumbled goat cheese
- 1 cup shredded gruyere (heaping)
- ⅓ cup fresh basil, chopped
- 2-3 large heirloom/ beefsteak tomatoes, slice into ⅛-inch slices
- DOUGH: Add the flour and cubed butter to the bowl of a food processor fitted with the blade attachment. Pulse the machine until the flour and butter are combined (it should be crumbly, and look like rolled oats consistency.) With the machine running, drizzle in vinegar through the opening. Start with 3 tablespoons of water. If the dough is still too shaggy and a smidge more (~½ tablespoon at a time until it *just* comes together.) Flatten the dough on plastic wrap into a disc, wrap, and refrigerate for at least 2-3 hours. Alternately, you can pop it into the freezer for roughly 18-25 minutes to firm up.
- CRUST: Spray with cooking spray and line a 9x13 (quarter sheet) pan with parchment paper. Flour your work surface, remove the crust from the fridge/freezer and unwrap. Coat a rolling pin with flour and lightly dust the top of the crust with flour. Roll out the dough gently in the beginning so the crust starts to give. Dust the crust and counter as needed as you roll, until the dough is roughly a 12x16-inch rectangle. Transfer to prepared quarter sheet pan. Allow the dough to fit into the corners, but don’t stretch it, let it just droop in. Fold or crimp the overhang as desired. Pop the sheet pan into the freezer (cover with plastic wrap) until the dough firms up again, roughly 20 minutes, or refrigerate for at least 1.5 hours or until firm.
- CRUST BAKE: Position a rack in the center of the oven and preheat the oven to 400ºF. When the crust has firmed up, remove it from the freezer, prick the crust all over using a fork. Spray a sheet of foil (large enough to fit inside the pie crust) with cooking spray and place spray-side down in the crust. Top with pie weights or dried beans and blind bake the crust for 20 minutes. Using oven mitts, carefully remove weights with foil and continue baking the crust for 5 more minutes.
- FILLING: While the crust bakes, combine the eggs, salt, red pepper flakes, garlic powder, and heavy cream in a large bowl with a whisk. Fold in all the cheeses. When the crust is done, scatter half of the basil and pour in the prepared filling. Arrange the tomato slices as desired and sprinkle with remaining basil on top. Bake quiche for about 23-28 minutes or until *just* set. Remove from the oven. For clean slices, let the quiche cool for at least 30 minutes before slicing.
- CRUST: Ice water is just a glass of water with ice in it. Let it sit for a few minutes, then use a measuring tablespoon to grab water and add to the food processor as it runs. The amount of water required for the recipe really depends on how dry it is where you live. It's super humid in Houston and I rarely need any more than 3 ½ tablepoons of water!