Go Back
Easy Vegetarian Sheet Pan Quiche Recipe photo

Vegetarian Sheet Pan Quiche Recipe

This Vegetarian Sheet Pan Quiche is so versatile! Packed with vibrant veggies and creamy cheeses, it's perfect for brunch or dinner!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Brunch, Main Course
Cuisine: Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

For the Quiche:
  • 1 large homemade pie crust or box of refrigerated pie crusts softened as directed on box
  • 2 tablespoons olive oil
  • 1 large red bell pepper cleaned, deveined, seeds removed, and diced
  • 1 small zucchini diced
  • 2 cups small broccoli florets roughly chopped
  • 12-14 large eggs room temperature
  • 1.5 cups half-and-half
  • 2 cups ricotta cheese
  • 0.5 teaspoon salt or more to taste
  • 0.25 teaspoon ground black pepper
  • 0.33 cup green onions diced
  • 1.5 cups shredded Cheddar cheese
  • 1 cup shredded Parmesan cheese

Equipment

  • Large mixing bowl
  • Sheet pan (18x13 inches)
  • Whisk
  • Measuring cups and spoons
  • Knife and cutting board
  • Oven

Method
 

Cooking Instructions:
  1. Step 1: Preheat your oven to 375°F (190°C). This ensures that your quiche cooks evenly and develops a beautiful golden crust.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Pour the vegetable and cheese mixture into the prepared pie crust, spreading it evenly.
  7. 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.
  8. 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.