Sheet Pan Quiche with Ham and Gruyere is a fun new way to enjoy this classic French custard pie. The easy frozen puff pastry crust is genius!
Imagine a classic quiche Lorraine style custard nestled into a crisp and flaky puff pastry crust! This fuss-free quiche in a sheet pan combines the best features of a classic quiche with a rustic tart. I love it for everything from work-from-home lunches, holiday breakfasts, and super elegant brinners. It rounds out a breakfast or brunch spread beautifully, but also holds its own as a light meal paired with any simple salad you like. The classic combo of smokey ham and nutty gruyere cheese doesn’t disappoint, either.
sheet pan quiche basics:
- Roll a thawed sheet of frozen puff pastry slightly to fit into a standard half sheet pan.
- Par bake the crust so it will stay nice and crisp.
- Pour the egg and cheese custard mixture over the crust.
- Dot generously with ham and more cheese.
- Bake until set.
ingredient notes for sheet pan quiche
- ham: I used thick-cut ham from the deli counter that I cut into chunks.
- You can also use thinner sliced deli ham, just cut into ribbons.
- gruyere cheese has an intense, nutty flavor, that pairs so well with the eggs and ham.
- But lots of cheeses are great in quiche – try a sharp cheddar.
- puff pastry:
- a frozen puff pastry crust is the key to this slab quiche. It bakes up puffed and flaky and makes a uniquely delicious quiche crust.
change it up?
- You can make this recipe using a regular homemade pie crust.
- Gruyere cheese is expensive, for a less pricey alternative try sharp cheddar.
- Use bacon or crumbled cooked sausage instead of ham.
- Add a couple of tablespoons of finely minced rosemary to the egg custard.
- Add peas, scallions, chives or shredded spinach or kale for a bit of green.
- Add sliced mushrooms (no need to cook first, but you can sauté if you like.)
Sheet pan quiche menu suggestions
This sheet pan quiche makes an elegant and satisfying meal paired with a simple salad or soup. Choose seasonal ingredients depending on the time of year, and you’ve got yourself the best brunch, lunch, or dinner around. Quiche is the ultimate versatile recipe.
salad recipes to go with slab quiche
- Green Goddess Wedge Salad
- Caesar Kale Slaw
- Fennel and Citrus Salad with Fennel Vinaigrette
- French Carrot Salad
- Apple Salad with Celery and Walnuts
- French Potato Salad
- Snap Pea Salad
soup recipes to go with slab quiche
- Creamy Artichoke Bisque
- Country French Garlic Soup
- Mushroom and Brie Soup
- Broccoli Stilton Soup
- Hungarian Mushroom Soup
- Fire Roasted Tomato Soup
Sheet Pan Quiche with Ham and Cheese
Make mealtime easier with a sheet pan quiche. A delicious combination of ham, cheese, and custard in a flaky puff pastry crust.
Servings: 9 servings
Equipment
- 13×9 sheet pan ~ this is a quarter sheet pan (buy here)
Ingredients
- 1 sheet puff pastry, thawed, (I use Pepperidge Farm brand)
- 6 large eggs
- 2 tsp dijon mustard
- 1/8 tsp salt
- 1 cup half and half
- 1 1/2 cup shredded gruyere cheese, divided
- 1 cup diced cooked ham
- cracked black pepper
Instructions
- Preheat oven to 400F. Line a quarter baking sheet with parchment paper. This is to keep the puff pastry crust from sticking.
- Roll the thawed puff pastry out just slightly so that it covers the bottom and goes up the sides of the baking sheet to form a crust. If you like you can score the edges of the crust along the perimeter of the pan with the tip of a sharp knife, just to define the crust. Do not cut all the way through the dough. Place another piece of parchment paper on top of the pastry and weigh down with pie weights or dry beans.
- Bake the crust for 20 minutes. Remove from the oven, remove the beans and the top parchment paper. Place back in the oven for 5-10 more minutes, the crust should be light golden brown. If your pastry has puffed up in spots, gently press it down with the back of a spoon. Set the crust aside.
- Meanwhile whisk together the eggs, mustard, salt, and half and half in a bowl and set aside.
- Scatter 1 cup of the shredded gruyere over the bottom of the par-baked puff pastry. Pour the egg mixture over the top. Add the ham evenly over the surface. Top with the rest of the gruyere and cracked black pepper.
- Return the pan to the oven for about 20-25 minutes or until the eggs are set and cooked through and the pastry is a rich golden brown.
- The quiche can stay at room temperature for 2 hours, and then because it contains eggs, dairy, and perishable fillings, it needs to be refrigerated. I was pleasantly surprised at how well individual servings reheated the next day, just microwave until hot.
Nutrition
Calories: 362 kcal · Carbohydrates: 14 g · Protein: 17 g · Fat: 26 g · Saturated Fat: 11 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 11 g · Trans Fat: 0.01 g · Cholesterol: 167 mg · Sodium: 518 mg · Potassium: 162 mg · Fiber: 0.5 g · Sugar: 2 g · Vitamin A: 485 IU · Vitamin C: 0.2 mg · Calcium: 274 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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This was great, using puff pastry as the quiche crust is genius! Added caramelized onions to leftover ham and swiss cubes. Yummy light supper with a salad.