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:

1. 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.
2. 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.
3. 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:

1. 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.
2. 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.
3. 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