This recipe for the most flavorful spinach and onion sheet pan quiche is a keeper! Made with a flaky, buttery pie crust that is filled with sauteed onions, spinach, parmesan cheese, and a savory egg custard, this quiche is so easy to make and great for meal prepping. Each delicious bite of this quiche will leave you wanting more!
This post is sponsored in partnership with Filippo Berio. However, all expressed thoughts and opinions are my own. Thanks for supporting the brands that help make Nourished Endeavors possible.
What Makes This Sheet Pan Quiche So Good?
- Buttery, flaky pie crust
- Fragrant, sauteed spinach and onion filling cooked in Fillippo Berio’s 100% Italian Organic Extra Virgin Olive Oil
- Perfectly savory and creamy egg custard that melts in your mouth
- Recipe is so easy to make and is great for weekday lunch/dinner meal prep or for serving at a weekend breakfast/bunch
How to Make Easy Sheet Pan Quiche Recipe
When I was presented with the opportunity to work with Filippo Berio to create a meal prep inspired recipe, I immediately knew that I wanted to make a quiche. Quiche, a savory egg custard pie, is incredibly adaptable and can be filled with a variety of flavor combinations and ingredients! More importantly, quiches are so easy to make, can be prepared in advance and eaten throughout the week for lunch or dinner.
For an extra pop of savory flavor, I sauteed the onions and spinach in Filippo Berio’s 100% Italian Organic Extra Virgin Olive Oil. The outcome was incredible as the rich, natural olive oil flavor greatly elevated the taste of the sauteed onions and spinach.
To make this recipe, you will need:
Key Ingredients
- Unbleached All-Purpose Flour
- Unsalted Butter
- Ice Cold Water
- Fresh Baby Spinach
- Onions
- Parmesan Cheese
- Garlic
- Fresh Italian Parsley
- Eggs
- Heavy Cream
- Salt
- Black Pepper
Tips For Making Quiche in a Sheet Pan
- Freeze the Pie Crust Dough – freezing the pie crust dough before baking serves two purposes. First, it allows the butter in the dough to firm back up. When cold butter hits the heat of the oven and melts, it releases steam creating air pockets which results in flaky layers in the baked pie crust. Second, I find that freezing the pie dough decreases the chance of it shrinking as it bakes.
- Par-bake Pie Crust Dough – custard based pies benefit from par-baking the crust before the filling is added. The goal is to prevent a soggy bottom crust. To par-bake pie crust, line chilled crust with parchment paper or aluminum foil, fill with pie weights, dried beans or rice, and bake until the crust is lightly golden brown and does not look wet in the center.
- Layer Filling in Crust – layering the filling into the par-baked crust before pouring in the egg custard allows for a quiche with evenly distributed filling in each bite.
- Do Not Overbake – for a smooth, creamy tasting quiche it is important to not overbake it. A quiche should be baked just until it is mostly set in the center and not overly wobbly when the pan is gently shaken. Keep in mind that the custard filling will continue to cook from residual heat after it is removed from the oven.
How to Store
Quiche that has been cut into desired portion size will keep for 5-6 days in the fridge and 1-2 months in the freezer stored in an airtight container. When ready to serve, quiche may be served at room temperature or heated in a toaster or conventional oven at 350F for 12-16 minutes or longer as needed.
Frequently Asked Questions
Can I Use Store-Bought Pie Dough?
Yes, most certainly! Simply roll the dough according to the dimensions and instructions detailed in the recipe card below.
Can Sheet Pan Quiche be Made in Advance?
Yes, of course! The pie dough can be made up to 1 week in advance and stored in the fridge or in the freezer for 1-3 months. The filling for quiche can be prepared the day before you plan on baking the quiche. Simply, store filling in an airtight container and keep refrigerated. I recommend not filling the pie crust with filling and egg custard until you are ready to bake.
Can I Adapt Quiche Filling to My Liking?
Please do! Some great additions or add-ins are any variety of vegetables like mushrooms, asparagus or broccoli, meats like cooked bacon or pancetta, and cheeses like gruyere, cheddar, or gouda cheese. The possibilities of flavor combinations are endless!
Looking For More Scrumptious Eats, Checkout the Links Below:
If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintSpinach and Onion Sheet Pan Quiche
Made with a flaky, buttery pie crust that is filled with sauteed onions, spinach, parmesan cheese and a savory egg custard, this quiche is so easy to make and great for meal prepping. Each delicious bite of this quiche will leave you wanting more!
- Prep Time: 1 Hour 30 Minutes
- Cook Time: 60 Minutes
- Total Time: 2 hours 30 minutes
- Yield: 8–10 Slices 1x
Ingredients
Pie Crust Dough
- 2 Cups (260 g) Unbleached All-Purpose Flour, Spooned and Leveled
- 3/4 Cups (170 g) Unsalted Butter, Cold, Cubed
- 1/2 Cup (120 ml) Ice Cold Water (Cold water with Ice Cubes)
- 1 Tablespoon (15 ml) Apple Cider or White Vinegar, Optional
- 1 Teaspoon Salt
- 1/2 Teaspoon Granulated Sugar
Spinach Onion Filling
- 6 Large Eggs, Room Temperature
- 3/4 Cup (177 ml) Heavy Cream, Room Temperature
- 5 Ounces (142 g) Fresh Baby Spinach, Roughly Chopped
- 1 Large Red Onion, Chopped
- 1 Medium Red Onion, Thinly Sliced into 1/8 Inch Rounds
- 2 Large Garlic Cloves, Finely Chopped
- 1/2 Cup (56 g) Parmesan Cheese, Grated
- 2 Tablespoons (5 g) Fresh Italian Parsley, Finely Chopped
- 1 1/2 Tablespoons (23 ml) Fillippo Berio’s 100% Italian Organic Extra Virgin Olive Oil
- Salt and Pepper to Taste
Assembly
- Fresh Arugula, Optional
Instructions
Pie Crust Dough
- In a large mixing bowl, add the flour, sugar and salt. Mix ingredients to combine. In a medium measuring cup/bowl, add the iced water and vinegar (optional). Stir together to combine.
- Add cubed butter into the flour mixture. Next, toss butter pieces in dry ingredients to coat.Using a pastry cutter, cut the butter into the flour mixture. The goal here is to end up with butter chunks varying in size from medium to small.
- Gradually, add the cold water mixture into the flour mixture 1 tablespoon at a time using a fork to gently work the liquid into the dough.You will not need to use all of the water just enough to bring the dough together. When you are able to squeeze some of the dough in your hand without it falling apart, no more water needs to be added. I used a total of 6 tablespoons of water.
- Transfer pie crust dough onto a clean work surface. Working quickly, shape the dough into a flatten disk shape.
- Wrap the disk of dough in plastic wrap and refrigerate for 2-4 hours or overnight. If refrigerating dough overnight, allow the dough to sit at room temperature for 10-15 minutes. This will soften up the pie crust dough making it easier to roll without cracking.
- Transfer chilled pie dough to a generously floured work surface. Lightly dust the top of the dough and rolling pin with flour before rolling the dough into a 12×16 rectangle. Lift up the crust and flour work surface as needed as the dough is being rolled to ensure that it is not sticking to the surface.
- Fold the dough in half and transfer to a 13×9 inch baking sheet pan. Unfold the dough and allow it to fit/fall into the pan and its corners without stretching.
- Next, fold or crimp the overhang as desired. Cover the surface of the dough with plastic wrap and place the sheet pan into the freezer for a minimum of 30 minutes or in the fridge for 1-2 hours or until firm to touch.
- Halfway into chill time, preheat the oven to 400F (200C). When the crust has firmed up, remove it from the freezer, and prick the base and sides of the crust with a fork.
- Spray a sheet of aluminum foil that is large enough to fit inside the pie crust with cooking spray. Place the spray-side down of the foil in the crust and fill with pie weights, dried beans or rice. Blind bake the crust for 20 minutes.
- Gently pull the crust from the oven and carefully remove the weights with the foil. Return the crust back to the oven and continue to bake for 5-10 minutes. Par-baked crust should look golden brown and not wet in the center.
Assembly
- As the crust par-bakes, prepare the quiche filling. In a medium saucepan over medium high heat, add the olive oil. Once the oil is heated, add the onions followed by the garlic. Saute onion-garlic mixture until the onions start to sweat and become translucent, about 4-5 minutes.
- Next, mix in the spinach into the onions and garlic until spinach wilts and reduces in size. Salt and pepper filling to taste and cook for an additional 1-2 minutes before removing from heat. Allow the filling to cool as the egg custard is prepared.
- In a large mixing bowl, whisk to combine the eggs, heavy cream and parsley. Salt and pepper to taste. Keep in mind that parmesan cheese will add a good amount of salt flavor to quiche.
- Spread the filling in an even layer into par-baked crust before sprinkling the parmesan cheese over the filling. Next, pour the custard over the filling before placing the thinly sliced rounds of onions on top.
- Carefully place the sheet pan in the oven and bake for 22-26 minutes or until the quiche is just set in the center. Remove the quiche from the oven and allow to cool at room temperature for at least 30 minutes before topping with arugula (optional) and serving.
Notes
- Quiche that has been cut into desired portion size will keep for 5-6 days in the fridge and 1-2 months in the freezer stored in an airtight container. When ready to serve, quiche may be served at room temperature or heated in a toaster or conventional oven at 350F for 12-16 minutes or longer as needed.
- For a more hearty quiche, you may double the amount of spinach in recipe from 5 ounces to 10 ounces.
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