Greek Sheet Pan Quiche

February  7, 2019
0 Ratings
Photo by Hailey Grace
  • Prep time 10 minutes
  • Cook time 30 minutes
  • Makes 12-15 slices
Author Notes

This quiche has the perfect crust-to-egg ratio for crust lovers and with feta, pickled onions, cherry peppers and kalamata olives is a crowd pleaser! —Hailey Matesic

What You'll Need
  • 2 pie crusts (store bought is easiest!)
  • 1/4 cup mozzarella, shredded
  • 1/2 cup pickled red onions or non-pickled red onions sliced thinly
  • 6 ounces crumbled feta
  • 6.6 ounces kalamata olives, chopped
  • 1/4 cup cherry peppers, chopped
  • 12 eggs
  • 4 ounces heavy cream
  • salt & pepper, to taste
  1. Heat the oven to 350.
  2. Line baking sheet with parchment.
  3. Smush your prepared pie crusts into the pan, triming the crust to lay flat around the lip of the pan.
  4. Par-bake with pie weights or pierce the crust before placing it in the oven for about 8 minutes.
  5. Add olives, feta, cherry peppers and onions to egg mixture; stir to combine. Set aside.
  6. Remove crust from oven and immediately sprinkle with the mozzarella.
  7. Pour the egg mixture into the pan and bake about 25 minutes or until the center is set.
  8. Allow to cool for about 5 minutes before slicing and serving hot; or, allow to cool and serve at room temperature.

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