Are you getting all the brunchy vibes from this one? This sheet pan tomato quiche with basil is sure to be a hit at your next brunch – be it for Mother’s Day, Easter, or all the other spring shindigs we live for. And if you’re in charge of planning a baby shower or a bridal shower, look no further. Cut this baby up into bite-sized pieces instead of having to make individual bite-sized tarts or quiches. This recipe starts with a really simple quiche crust made entirely in the food processor. Then, we’ll wrap it up and let it hang out in the fridge until we’re ready to put this sheet pan tomato quiche together. Roll out the dough and pop it in the oven. We’ll put the quiche filling together while the crust baked. And here’s why this quiche is going to be a hit – it starts with eggs and three different kinds of cheeses. Each bite is a symphony of buttery crust juxtiposed with the creamy egg custard, bright tomatoes, and fresh herbs. So yummy it could make a grown adult cry.
What is a quiche?
A combination of vegetable(s) or meat(s) are added to a par-baked pie shell and topped with a mixture of eggs and cream (custard.) Some quiche recipes can be made crustless by simply baking the mixture in a dish.
What is the difference between a quiche and a tart?
Tarts are like the European versions of pies. A tart is an open-faced pie and can be either savory or sweet and doesn’t necessarily contain eggs or cream. A quiche, on the other hand, is always savory and contains an egg and cream-based custard.
What ingredients do you need to make sheet pan tomato quiche?
Butter: I like to use salted butter for the crust. You can also use unsalted butter here. If you use unsalted butter, add ¾ teaspoon of kosher salt when you add the flour to the food processor.Flour: I use unbleached all-purpose flour for this recipe. The method I use when measuring flour for this recipe is the spoon and level method. I use a smaller scoop or measuring cup and gently fluff the flour. Then, I add flour to my desired measuring cup, using the small scoop (you can also use a tablespoon or a 1/4 cup measuring cup) until it’s heaping full. Finally, I run a knife across the top of the measuring cup without apply pressure on the knife. This method works best when baking pie crust, quiches, tarts, cookies, and cakes. White Vinegar: Just a smidge will help tenderize the quiche dough and discourage gluten development. We don’t want gluten to develop here so that we have a tender, flakey crust.Eggs: Eggs are key components to a quiche along with milk or cream.Heavy Cream: heavy cream and eggs are the custard that makes the quiche batter.Seasonings: We’ll use red pepper flakes and a dash of garlic powder to help flavor our homemade quiche.Cheese: I go all out on this recipe. We’ll use grated parmesan, crumbled goat cheese, and shredded gruyere. This is a decadent quiche, after all!Basil: Fresh works best for this recipe as it lends tons of fragrance and flavor.Tomatoes: You can use beefsteak or heirloom tomatoes for this recipe. Make sure to slice the tomatoes thinly so that they cook in the time listed. Thicker slices will leave excess moisture in the quiche – we definitely don’t want that!
How to make a sheet pan tomato quiche that feeds a crowd:
Other brunchy recipes you might like:
Eggs in Purgatory (Italian Shakshuka)Baked Breakfast Croissant BoatsBlueberry Cheesecake French Toast CasseroleEasy Skillet Breakfast PotatoesWarm Lemon Zucchini MuffinsOne Bowl Chocolate Chip Bundt CakeOutrageous Blueberry MuffinsEasy Blender Crepes
CRUST: Ice water is just a glass of water with ice in it. Let it sit for a few minutes, then use a measuring tablespoon to grab water and add to the food processor as it runs. The amount of water required for the recipe really depends on how dry it is where you live. It’s super humid in Houston and I rarely need any more than 3 ½ tablepoons of water!
