Margherita Sheet Pan Quiche
This pizza Margherita-style egg dish uses a sheet pan for faster cooking and a contemporary take on the traditional quiche. Using store-bought crusts makes this recipe super fast, but you can swap out homemade or use gluten-free crusts instead.
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2 store-bought, deep-dish whole-grain pie crusts, thawed, room temperature
6 large eggs
1/3 cup half-and-half cream
½ tsp sea salt
- ¼ tsp ground black pepper (TRY: Simply Organic Ground Black Pepper)
½ cup chopped red onion
3/4 cup cherry or grape tomatoes, halved
1/2 cup loosely packed fresh basil, thinly sliced
1 cup sliced fresh mozzarella balls
1. Preheat oven to 425°F. Meanwhile, remove crusts from wrapper and stack one on top of the other on a sheet of parchment. Cover with another parchment sheet and roll crusts out to about 12 x 17 inches.
2. Transfer crust to a 9 x 13-inch sheet pan with a 1-inch rim and press crust firmly into corners and sides. (Note: Make sure you are using a pan with raised edges, not a flat cookie sheet.) The crust should extend above the sides of the pan by about ¼ inch; fold extra crust slightly over sides of pan. Bake crust for 7 minutes, until just beginning to turn golden. Remove from oven, poke any bubbles with a fork and let cool for 10 minutes.
3. While crust cools, whisk together eggs, cream, salt and pepper. Stir in onion, tomatoes and basil.
4. Pour egg mixture into cooled crust. Arrange cheese over egg mixture, pressing gently to submerge them. Bake for 25 to 30 minutes, until eggs are just puffy and golden. Let cool for 2 to 3 minutes before serving.
- Serving Size 1/6 of recipe
- Calories 507
- Carbohydrate Content 30 g
- Cholesterol Content 214 mg
- Fat Content 37 g
- Fiber Content 6.5 g
- Protein Content 18 g
- Saturated Fat Content 18 g
- Sodium Content 557 mg
- Sugar Content 5 g
- Monounsaturated Fat Content 13 g
- Polyunsaturated Fat Content 4 g