🥧 Sheet Pan Vegetable Quiche – Summary
⏱️ Time: 40–45 mins
🍽️ Servings: 6–8
✅ Features: Easy, customizable, packed with veggies, great for breakfast or brunch
🧾 Ingredients:
1 pre-baked sheet pan crust (or homemade pie crust)
6 large eggs
1 cup milk or cream (dairy or dairy-free)
1 cup shredded cheese (cheddar, mozzarella, or a mix)
1 cup chopped vegetables (spinach, bell peppers, onions, mushrooms, zucchini, etc.)
1 tsp garlic powder
1 tsp dried herbs (oregano, thyme, or Italian seasoning)
Salt and pepper to taste
2 tbsp olive oil or butter (for sautéing veggies)
👩🍳 Instructions:
Preheat oven to 375°F (190°C). Grease or line a sheet pan with parchment paper.
Heat olive oil in a skillet over medium heat. Sauté the vegetables until soft (5–7 mins).
In a large bowl, whisk together eggs, milk, garlic powder, herbs, salt, and pepper.
Stir in sautéed veggies and shredded cheese.
Pour the mixture into the prepared sheet pan, spreading it evenly.
Bake for 25–30 minutes, or until the quiche is set and golden on top.
Let cool for a few minutes before slicing into squares and serving.
🔄 Variations:
Meat lovers: Add cooked bacon, sausage, or ham for extra protein.
Dairy-free: Use a dairy-free milk and cheese alternative.
Extra veggies: Add broccoli, kale, or tomatoes for more color and nutrients.
🧊 Storage:
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze individual slices for up to 1 month. Reheat in the oven or microwave.
✅ Tips:
Pre-bake the crust for 5 minutes to avoid sogginess.
Feel free to mix and match your favorite veggies and cheeses to suit your taste!
Serve with a side salad for a complete meal.