There’s brunch, because you’re just eating a late breakfast . . . and then there’s BRUNCH – the event! Asparagus Goat Cheese Slab Quiche works fabulously for both scenarios. It’s a show-stopping dish that serves a hungry crowd and it also slices up nicely and freezes in single portions, meal-prep style, to nourish you on a future morning – or even for lunch or dinner.
This sheet pan egg recipe starts with a rich, flakey crust speckled with sesame seeds and a velvety filling of eggs, gruyere and goat cheese; and topped with spring’s best – asparagus, peas and fresh herbs!
Goodness help me, I’m not a pastry chef! So, I make this large quiche recipe easier by starting with prepared, refrigerated pie dough found rolled up and boxed up on the diary aisle near canned biscuits and such. These crusts are always round, so the trick to make fit a sheet pan is to stack two on top of each other and keep rolling and reshaping until a large rectangle has been formed (17×12 inches) to fit into a 15×10-inch rimmed sheet pan.
Sheet Pan Crust Tips:
Don’t stray from using the 15×10-inch rimmed sheet pan is pretty important, otherwise the crust will not fit in right (that’s frustrating) and the egg level will be too high or low.
Follow box instructions to soften crusts before rolling out and dust around a little flour to keep from sticking on your rolling surface.
Remember to stack the two crusts atop each other at the beginning of rolling, they will eventually become one. Don’t be afraid to tear off the sides and re-incorporate into the dough to achieve the 17×12” dough crust.
I also press white sesame seeds into the crust to hide the sins of my pastry skills (haha) and also to add a little extra texture. This is totally optional.
Crust is pre-baked without filling for about 6 minutes. I prefer NOT to poke fork pricks into the crust because I work about the egg filling seeping through later. Instead, you can use pie weights while pre-baking crust to help keep it from puffing.
Other Slab Quiche Tips:
In terms of specific ingredients, you’re going to definitely need the 8 eggs! I cut the total fat in this asparagus quiche recipe a bit by using whole milk with half-and-half in a 2:1 ration rather than just all half-and-half as many quiche recipes call for. However, you can also go all milk . . . I’d suggest still using whole milk (and not skim) for a creamier outcome. If you don’t like peas, you can substitute another veggie to sprinkle around like slice mushrooms or halved grape tomatoes.
The asparagus will need to be par-cooked before setting atop the unbaked quiche. If not, it will be too crunchy during the eating experience, lol! The easiest way is to trim off woody ends, place in a microwave -dish along with a splash of water. Microwave on high for about 2 to 3 minutes until crisp-tender but not soggy.
Store leftovers in an air-tight container in the fridge for 3 to 4 days, or in the freezer for up to 4 months. To reheat, defrost in fridge overnight if needed, wrap in foil, place in oven or toaster oven, at 325F for about 15 minutes.
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Slab quiche is a show-stopping way to make eggs for a crowd! These sheet-pan eggs have a rich, flakey crust speckled with sesame seeds and a velvety filling of eggs, cheeses,spring asparagus and peas.
- 1 box (14.1 oz) refrigerated Pie Crusts (2ct), softened as directed on box
- 1 tbsp sesame seeds
- 10 oz fresh asparagus spears
- 8 large Eggland’s Best eggs
- ½ cup half-and-half
- 1 cup whole milk
- ¼ tsp salt
- ¼ tsp pepper
- 6 oz shredded Swiss or Gruyere cheese or blend
- 4 oz garlic herb goat cheese
- 1/3 cup fresh or thawed frozen peas
- 1 tbsp chopped fresh dill
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Heat oven to 450°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17×12-inch rectangle.
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Carefully place crust into pan, pressing firmly into corners and sides. Fold extra crust up and over edges of pan. Seal any tears in crust.
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Lightly press sesame seeds on edges of crust, reserving any that fall off for use later.
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Bake crust 6 minutes; remove from oven, and cool 10 minutes. Reduce oven temperature to 375°F.
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While crust is cooling, cut woody ends off asparagus. Spears should be no longer than 8” to 9” to fit in pan later. Place spears in microwave safe dish and add about 3 to 4 tablespoons of water. Cover loosely with lid or plastic wrap and steam in microwave on high for 2 ½ to 3 minutes. Should be crisp tender. Drain water and set aside.
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In large bowl, beat eggs, half-and-half, milk, salt and pepper with whisk. Sprinkle shredded cheese evenly on top of pie crust. Pour egg mixture over top.
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Sprinkle goat cheese across top of egg mixture. Set asparagus in a row, going down pan; and sprinkle peas around. Sprinkle remaining sesame seeds and dill on top.
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Bake 28 to 32 minutes or until knife inserted in center comes out clean and crust is light golden brown. Let stand 5 minutes before cutting into 8 squares and serving.
