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.
Course:
Breakfast, brunch
Keyword:
eggs, quiche
Servings: 8servings
Ingredients
1box(14.1 oz) refrigerated Pie Crusts (2ct), softened as directed on box
1tbspsesame seeds
10ozfresh asparagus spears
8large Eggland’s Best eggs
½cuphalf-and-half
1cupwhole milk
¼tspsalt
¼tsppepper
6ozshredded Swiss or Gruyere cheeseor blend
4ozgarlic herb goat cheese
1/3cupfresh or thawed frozen peas
1tbspchopped fresh dill
Instructions
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 17x12-inch rectangle.
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.
Lightly press sesame seeds on edges of crust, reserving any that fall off for use later.
Bake crust 6 minutes; remove from oven, and cool 10 minutes. Reduce oven temperature to 375°F.
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.
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.
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.
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.