Vegetarian Sheet Pan Quiche Recipe
Looking for a delicious and hearty vegetarian dish that’s perfect for brunch or a quick weeknight dinner? Look no further than this Vegetarian Sheet Pan Quiche Recipe! This quiche is not only packed with vibrant vegetables and creamy cheeses but is also incredibly easy to make. With just one sheet pan, you can whip up a filling meal that will satisfy both vegetarians and meat-lovers alike.
Whether you’re hosting a brunch gathering or need a quick meal prep option, this quiche is your answer. The combination of fluffy eggs, rich ricotta, and a medley of fresh veggies creates a dish that’s both nutritious and delicious. Plus, you can easily customize it with your favorite ingredients. Let’s dive into why this recipe works so well and how you can make it at home!
Why This Recipe Works
This Vegetarian Sheet Pan Quiche Recipe is a winner for several reasons. First, using a sheet pan allows for even cooking and a beautiful presentation, making it easy to serve to a crowd. The homemade or store-bought pie crust provides a flaky base that complements the light yet rich filling. The combination of eggs, half-and-half, and ricotta cheese creates a creamy texture, while the assorted vegetables add freshness and flavor. The addition of cheddar and Parmesan cheeses brings a delightful sharpness that elevates every bite.
Ingredients at a Glance
- 1 homemade pie crust or 1 box of refrigerated pie crusts, softened as directed on box
- 2 tablespoons olive oil
- 1 red bell pepper, cleaned, deveined, seeds removed, and diced
- 1 small zucchini, diced
- 2 cups small broccoli florets, roughly chopped
- 12-14 eggs, room temperature
- 1 ½ cups half-and-half
- 2 cups ricotta cheese
- ½ teaspoon salt or more to taste
- ¼ teaspoon ground black pepper
- â…“ cup green onions, diced
- 1 ½ cups shredded Cheddar cheese
- 1 cup shredded Parmesan cheese
Setup & Equipment
- Large mixing bowl
- Sheet pan (18×13 inches recommended)
- Whisk
- Measuring cups and spoons
- Knife and cutting board
- Oven
Vegetarian Sheet Pan Quiche Recipe: From Prep to Plate
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). This ensures that your quiche cooks evenly and develops a beautiful golden crust.
Step 2: Prepare the Pie Crust
If you’re using a homemade pie crust, roll it out and press it into the sheet pan, trimming any excess. If using refrigerated pie crusts, follow the package instructions to soften and fit it into the pan. Prick the bottom with a fork to prevent bubbling.
Step 3: Sauté the Vegetables
In a skillet, heat the olive oil over medium heat. Add the diced red bell pepper, zucchini, and broccoli florets. Sauté for about 5-7 minutes, or until the vegetables are tender and slightly caramelized. Remove from heat and let cool slightly.
Step 4: Whisk the Egg Mixture
In a large mixing bowl, whisk together the eggs, half-and-half, ricotta cheese, salt, and black pepper until thoroughly combined. The mixture should be creamy and smooth.
Step 5: Combine Ingredients
Stir in the sautéed vegetables and diced green onions into the egg mixture. Gently fold in the shredded Cheddar and Parmesan cheeses, ensuring an even distribution.
Step 6: Assemble the Quiche
Pour the vegetable and cheese mixture into the prepared pie crust, spreading it evenly.
Step 7: Bake
Place the sheet pan in the preheated oven and bake for 35-40 minutes, or until the quiche is set in the center and lightly golden on top. A knife inserted should come out clean.
Step 8: Cool and Serve
Allow the quiche to cool for about 10-15 minutes before slicing. This helps it set further and makes for easier serving.
Customize for Your Needs
- Swap in your favorite vegetables: Spinach, mushrooms, or asparagus work beautifully.
- Change up the cheese: Try feta or goat cheese for a tangy twist.
- Add herbs: Fresh herbs like thyme or basil can enhance the flavor.
- Make it dairy-free: Substitute non-dairy milk and vegan cheese alternatives to make this recipe vegan-friendly.
Cook’s Notes
- For best results, use room temperature eggs and half-and-half. This helps in achieving a creamy texture.
- Feel free to experiment with spices! A pinch of nutmeg or garlic powder can add depth to the flavor.
- The quiche can be prepared a day in advance and baked just before serving for a hassle-free brunch.
- Ensure the pie crust is well-pressed into the corners of the pan for even cooking.
Keep It Fresh: Storage Guide
Leftover quiche can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place it back in the oven at 350°F (175°C) until warmed through. If you want to freeze it, wrap slices in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. Reheat directly from frozen in the oven.
Vegetarian Sheet Pan Quiche Recipe FAQs
Can I use other types of cheese in this quiche?
Absolutely! Feel free to substitute with your favorite cheese or even a mix of cheeses like mozzarella or Gruyère for different flavor profiles.
How do I know when the quiche is done baking?
The quiche is done when it’s set in the center and lightly golden on top. A knife inserted into the center should come out clean. If it still wobbles, give it a few more minutes in the oven.
Can I make this quiche ahead of time?
Yes! You can prepare the quiche a day in advance and store it in the refrigerator before baking. Just pop it in the oven when you’re ready to enjoy!
What can I serve with this quiche?
This quiche pairs wonderfully with a simple green salad, fresh fruit, or even a light soup for a complete meal. It’s also delicious on its own!
Let’s Eat
This Vegetarian Sheet Pan Quiche Recipe is a delightful way to enjoy a variety of flavors and textures in one dish. Perfect for gatherings, meal prep, or a comforting dinner, this quiche is sure to become a favorite in your household. With its easy preparation and customizable options, you can make it your own and enjoy it any time of day. So gather your ingredients, preheat the oven, and get ready to savor every delicious bite!
Vegetarian Sheet Pan Quiche Recipe
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 375°F (190°C). This ensures that your quiche cooks evenly and develops a beautiful golden crust.
- Step 2: Prepare the pie crust. If you're using a homemade pie crust, roll it out and press it into the sheet pan, trimming any excess. If using refrigerated pie crusts, follow the package instructions to soften and fit it into the pan. Prick the bottom with a fork to prevent bubbling.
- Step 3: In a skillet, heat the olive oil over medium heat. Add the diced red bell pepper, zucchini, and broccoli florets. Sauté for about 5-7 minutes, or until the vegetables are tender and slightly caramelized. Remove from heat and let cool slightly.
- Step 4: In a large mixing bowl, whisk together the eggs, half-and-half, ricotta cheese, salt, and black pepper until thoroughly combined. The mixture should be creamy and smooth.
- Step 5: Stir in the sautéed vegetables and diced green onions into the egg mixture. Gently fold in the shredded Cheddar and Parmesan cheeses, ensuring an even distribution.
- Step 6: Pour the vegetable and cheese mixture into the prepared pie crust, spreading it evenly.
- Step 7: Place the sheet pan in the preheated oven and bake for 35-40 minutes, or until the quiche is set in the center and lightly golden on top. A knife inserted should come out clean.
- Step 8: Allow the quiche to cool for about 10-15 minutes before slicing. This helps it set further and makes for easier serving.
Notes
- For best results, use room temperature eggs and half-and-half. This helps in achieving a creamy texture.
- Feel free to experiment with spices! A pinch of nutmeg or garlic powder can add depth to the flavor.
- The quiche can be prepared a day in advance and baked just before serving for a hassle-free brunch.
- Ensure the pie crust is well-pressed into the corners of the pan for even cooking.
